Mango Pickle without oil recipe...

How about a Mango Pickle without oil recipe that perfectly preserves the intense flavor of mangoes? It’s an easy recipe that anyone can try out.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

With the mango season coming to a close, I thought it best to preserve some (raw mangoes) by making this mango chutney no oil recipe.

Just a handful of ingredients is all that is required.

The most important point to remember … NO MOISTURE!

Everything you use must be clean and dry including your hands.

I like to adjust the sugar according to the mangoes. Some are really tart. At the end it all comes down to your taste.

The sweet and tangy pickle or chutney can be used as a spread, served with any meal or had straight from the jar. So even though it will stay good for several months, you may run out of it much earlier than that 😊

Try the recipe…it smells mouth watering!

Note: It goes very well with puri or paratha.

Click the link below for the video:

Mango Pickle (without oil recipe)            Makes about 300g

Ingredients:

Raw mango – 500g

Sugar – 1 ½ to 2 cups or as per requirement

Salt – ¾ tsp

Cinnamon – 1 stick

Panch Foran – ¾ tsp (mix of cumin, fennel, mustard, fenugreek and onion seeds)

Dry spices:

Turmeric/Haldi powder – ½ tsp

Asafoetida/Hing – a pinch

Red chili flakes – ½ tsp

Method:

1.    Soak the mangoes in water for half an hour. Scrub to clean the sap. Wash thoroughly and drain the water. Wipe them dry with a clean cloth.

2.    Peel the mangoes and remove the flesh. Discard the seed. Chop them up into small pieces.

3.    Dry roast the panch foran (Bengali five spices) till it releases the aroma. Cool completely. Once cooled, crush coarsely.

4.    Heat a pan on low medium heat. Add in the chopped mangoes followed by ½ cup of sugar, ¾ tsp of salt and the stick of cinnamon. Mix well. Leave it till the sugar has melted completely.

5.    Add in the dry spices. Mix well. Let it simmer on low heat till the mango pieces look translucent or slightly cooked. Taste the dish and add more sugar if needed ¼ cup at a time. Let the sugar melt. Taste again and add more if required to get the desired taste.

6.    Keep cooking on low heat and mix it from time to time till it takes on a jam or thick chutney like consistency.

7.    Turn off the heat and sprinkle the crushed panch foran over it. Mix well and let it cool completely.

8.    Fill the cooled chutney into a sterilized jar. Store in a dry place. Enjoy the pickle for several months to come!

© Rinki’s Kitchen