.png)
Mango Pickle | Sofrat hadhramia
Mango Pickle
Mango Pickle is a type of pickles made from mango fruit, and its origin goes back to the Indians who call it Mango Achar; it is a tropical fruit with a peel and a stone, and it is used to make many types of delicious sweets, so some may find it strange to make pickles from it, as it is a sweet fruit that only goes with sweets. In this article, we will discuss a method that explains how to make Mango pickles.
Preparing Mango Pickle
💠Ingredients:
- Small pieces of fresh raw mango.
- Two cups of pepper powder.
- Three tablespoons of asafoetida powder.
- One teaspoon of turmeric powder.
- A quarter teaspoon of mustard seeds.
- One teaspoon of oil.
- Three teaspoons of salt.
💠How to prepare:
- Pour the oil into the pan and heat it over medium heat and add the mustard seeds to it while stirring until they open, then reduce the heat and add the pepper powder, salt, asafoetida, and turmeric and stir for about three minutes, then turn off the heat and leave the previous mixture until it cools.
- Add what was previously prepared to the mango pieces and mix well until completely combined, and leave the mixture as it is for a period of up to seven or eight days approximately until the flavor seeps into all the mangoes.
- Add a little distilled vinegar to the pickle to keep it fresh (this step is optional depending on the person's preference).
Pickled Mango with Vegetables
💠Ingredients:
- A green, fresh, firm green mango.
- A zucchini.
- A carrot.
- A green pepper.
- Half a cauliflower.
- A large peeled green lemon.
- A red hot pepper.
- A head of peeled garlic.
- A spoonful of cumin.
- A pinch of turmeric powder.
- Two spoons of coarse salt.
- A spoonful of sugar.
- A quarter teaspoon of lemon salt.
- White vinegar.
- Warm water.
- A little olive oil.
💠How to prepare:
- Cut the mango, pepper, carrot and zucchini into long, thin slices, cut the hot pepper and lemon into small squares, and the cauliflower into small pieces, and put all the ingredients in a bowl with the garlic cloves, cumin, turmeric, coarse salt, lemon salt and sugar and mix well, then put them in a glass container and pour white vinegar over them to reach half the container, and pour warm water into the other half, and on top a little olive oil.
- Cover the pickle and keep it at room temperature for 15 days, and after this period has passed, it should be put in the refrigerator.
