Gujarati Mango Pickle - Sambhariyu Athanu Recipe - गुजराती आम का अचार - सांभरिया अथानु रेसिपी

Gujarati Mango Pickle - Sambhariyu Athanu Recipe - Priya R - Magic of Indian Rasoi

Gujarati Mango Pickle is a traditional pickle recipe using locally available raw mangoes which are cut to small pieces & then pickled with salt, turmeric, fenugreek seeds, mustard seeds & oil. It tastes best with roti or puri & can be stored for long period of 1 year or more. With this simple recipe you can also make your homemade pickle! The pickling process involves sun drying the mangoes & then pickling it masala. Do try this recipe today!

Click the PLAY BUTTON below to view the video recipe of Gujarati Mango Pickle - Sambhariyu Athanu Recipe:

INGREDIENTS:

1 Kg desi raw mangoes washed & dried & cut in to small pieces (remove the seeds)

½ tsp turmeric powder

100 g salt

600ml groundnut oil

Pickle masala:

150ml groundnut oil (you can use any other oil)

100g split fenugreek seeds

70g split mustard seeds

100g red chilli powder (adjust as per taste)

SERVES: Makes approx 1.4 Kg Gujarati Mango Pickle

PREPARATION TIME: 25 min

COOKING TIME: 6 min

OTHER TIME: 7 d (Leaving time: 1d, sun drying time: 6d)

TOTAL TIME: 7 d 31 min

* 1 CUP = 237 ML

METHOD:

1. Take cut & dried mango pieces in a mixing bowl.

2. Add turmeric powder & salt & mix.

3. Put the mangoes in clean plastic container.

4. Close the lid & let it rest for 8-10 hours or overnight inside home.

5. Mangoes will release water. Mix it once.

6. Strain the water from mangoes & discard the water.

7. Leave it for 30 min on strainer.

8. Spread mangoes on a clean cloth & allow it to dry under sun for 1 day.

9. Transfer mangoes to a large mixing bowl.

10. Put the prepared pickle masala in dried mangoes & mix well.

11. Transfer prepared pickle in clean & dry plastic container. Mix slightly.

12. Put pickle to dry in sun by tieing a thin cloth or muslin cloth over top of container so that no dust goes in. Dry it in sun for 5 days & mix once in a day - ensure you keep pickle inside home at night.

13. Heat 600ml groundnut oil to smoking point & then switch off flame & allow it cool down completely.

14. Mix mango pickle once.

15. Transfer mango pickle to clean & dry storage container & fill it only till ¾ full.

16. Pour cooled down oil over it till pickle is completely immersed in oil.

17. Close the lid & allow it to mature for 10-15 days & then mango pickle is ready to eat!

18. Gujarati mango pickle is ready - you can store it for 1 year.

Pickle masala:

1. Heat 150ml groundnut oil till smoking point & then allow it to cool down for 10 min.

2. Mix split fenugreek seeds & split mustard seeds in a separate bowl & pour oil over it.

3. Mix well, cover with lid & allow it to rest for 10-15 min.

4. Add red chilli powder. Mix well & pickle masala is ready.

TIPS:

1. You can adjust red chilli in pickle masala up to 150g if you prefer spicier pickle.

2. Do not put red chilli powder in hot oil to avoid burning the chilli & making it black.

3. For storing pickle you can take china clay or glass or plastic container - do not store pickle in steel container as it can rust & spoil the pickle.