Mango Pickle Masala Recipe

How to make Mango Pickle Masala | Dry Mango Masala Recipe | Homemade Achar Masala Recipe | Gujarati Aachar ka Sukha Masala | Shambharyo Masala 

Mango pickle Masala is a pure blend of roasted aromatic spices which not only enhance the taste, but also give good shelf life to it. This mango pickle masala will make your pickling process very easy..

The special ingredient in this mango pickle masala recipe is the use of Sea Salt (Samundari Namak). In Hindi we call it as Mota Namak. This salt not only impart a very distinctive taste, but also give good shelf life to this pickle. This sea salt is also referred as crystal salt, and different from rock salt/ black salt/ kala Namak.

SEA SALT 

Why I am using Mota Namak (Crystalline Sea Salt) in this mango pickle recipe?

Crystalline Sea Salt is basically unrefined salt or better call it as Sodium Chloride. It is not Fortified with Iodine or contain any processing chemicals that turn pickles to dark, cloudy and in an unappetizing color.

I am also using split mustard seeds and split fenugreek seeds for this mango pickle masala preparation.

Split Fenugreek Seeds

Please note that for 1kg unripe -  green Mangoes you will need 200 grams of Mango pickle masala powder and 400 - 450 ml of mustard oil or sesame oil.. Another important thing is the ratio of ingredients used in preparing this mango masala pickle. The ratio of ingredients should be 1:1:1 means if you are adding 100 grams red chillies for that you need 100 grams of sea salt and 100 grams of mustard seeds.

Let's learn to make Dry Mango Pickle Masala in an easy to understand step wise pictorial: 

RECIPE DETAILS 

Cuisine: Indian

Category: Vegetarian 

Course:. Accompaniment

Difficulty: Easy

Prep Time 10-12 min 

Cook Time 2-3 min

INGREDIENTS REQUIRED 

(Approximately give you 250 grams Mango Pickle Masala) 

12-15 Kashmiri Red Chillies 

3tbsp Split Mustard seeds (60-80grams approx)

3tbsp Sea Salt  (60-80 grams)

1½tbsp Split Fenugreek Seeds (30grams)

2tbsp red chilly powder

2tsp turmeric powder

1tsp asafoetida powder 

1tbsp Black pepper 

Method 

Step 1: Dry Roasting 

 Dry roast red chillies on slow flame for a minute or two.

 Dry roast all the ingredients except turmeric powder, sea salt and asafoetida powder. Roast them on slow flame for a minute or two until a slight change in color.

Step 2: Cool down 

Take away from the heat, transfer it to a plate and allow it to cool.

Step 3 Grind 

Dry grind them coarsely. Add turmeric powder and asafoetida, mix all well. Our Mango pickle masala is ready.. Store this masala in an airtight jar.

Also refer:

Mango Pickle Recipe