A perfect pickle to go along with all your evening snacks - with samosas, namkeen matri, you name it. Khatta & Meetha, this pickle is a delightful surprise with every bite.
Mango Pickle Ingredients
Raw Mango, Sugar, Red Chilli Powder, Cumin, Fennel Seeds, Carom Seeds, Nigella Seeds, Fenugreek, Cardamon, Cloves, Pepper, Salt.
How we make the Mango Pickle:
Mango varieties used for production of this pickle includes Malda and Kalkatiya. They are all tangy & juicy varieties grown in Darbhanga district.
Spices are mostly sourced locally from farmers, and bazar samitis in Samastipur. We buy whole spices and clean, roast, ground them in our kitchen-factory.
The production process begins with raw green mangoes arriving early morning. As soon as they arrive, sorting begins. We normally select mangoes as long as they are not completely ripened.
The mangoes are peeled, and washed a couple of times. After it has been left in the sun for a couple of hours to dry after washing, the whole peeled mango is cut into small pieces. And salt is added to it. The salted cut mangoes are left untouched for a couple of mangoes, and thereafter sugar is added. The quantity of sugar is about equal to the weight of the mangoes.
After a couple of hours, the mixture of salt, sugar, and mango moisture turns thin.
Now, this mixture 10 KG at a time is cooked for around 30 minutes on low flame. We also add the spices to the mix while cooking. In about half an hour, the mangoes turn soft, and the चासनी thickens.
This is a very tricky pickle to store. The martabaans used to store this pickle are washed twice, left in the sun for 3 days, and then heated over a slow flame for 30 secs before being used for storage.
In Mithila, Mango Khatta-Meetha is the go-to chutni / pickle to eat with Samosas in the evening. Kids love this pickle with poori, paranthas, and almost everything else. 