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| Mango Sweet Pickle |
Ingredients:
1kg Raw
pickle Mango
¾kg sugar
50gms
Fenugreek seeds (Methi)
2 ½ tbsp.
Chilli powder
1/4 tsp - Sodium
Benzoate (Preservative) (optional)
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| Cut Raw Mangoes |
Method:
1. Wash and
peel Mango and discard the skin
2. Cut mango in to small pieces. Discard the rind/seed
3. In a thick bottom vessel, mix-in mango pieces and sugar.
4. Places it on the stove and cook it on medium-high heat.
5. Keep stirring until the sugar is melted. (Approximately – 5 min)
6. Once the mixture comes to boil, stir it occasionally not to burn the bottom.
7. Meanwhile, grind fenugreek/Methi seeds in to fine powder.
8. Once the mixture becomes thicker and is light caramel in color, stir it continuously.
9. As the mixture turn dark honey color and mango is cooked, mix-in fenugreek and Chilli powder.
10. Turn off the heat.
11. Optional: If you are making a big batch and would like to preserve the pickle for a year or two, stir-in Sodium benzoate to the mixture.
12. Let it cool completely before storing it in air tight containers.
2. Cut mango in to small pieces. Discard the rind/seed
3. In a thick bottom vessel, mix-in mango pieces and sugar.
4. Places it on the stove and cook it on medium-high heat.
5. Keep stirring until the sugar is melted. (Approximately – 5 min)
6. Once the mixture comes to boil, stir it occasionally not to burn the bottom.
7. Meanwhile, grind fenugreek/Methi seeds in to fine powder.
8. Once the mixture becomes thicker and is light caramel in color, stir it continuously.
9. As the mixture turn dark honey color and mango is cooked, mix-in fenugreek and Chilli powder.
10. Turn off the heat.
11. Optional: If you are making a big batch and would like to preserve the pickle for a year or two, stir-in Sodium benzoate to the mixture.
12. Let it cool completely before storing it in air tight containers.
Serve with Roti or Chapathi. Can be even used as bread spread.
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