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.
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
⚫Prep Time 10-12 min
⚫Cook Time 2-3 min
(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.