It is hard to find a person in Bangladesh who does not love to eat pickles. Especially, if it is mango pickles, almost everyone likes them. Although, at present, in the era of advanced technology, mango pickles are available throughout the year, when summer comes or the mango season starts, various types of mango pickles are prepared at the urban and rural home-kitchens of Bangladesh. Explore here the 5 delicious mango pickles recipes to try at home.
5 Mango Pickle Recipes for Bangladeshi Kitchen
Sweet Mango Pickle
5 green mangoes, one tablespoon salt, 1 tablespoon nigella seeds, 2 cups jaggery or sugar, and ½ tablespoon fenugreek seeds.
First, wash the mangoes and let them dry. Then peel off the skin and cut it into small pieces and remove the seeds.
Next, take the mango pieces in a steel bowl and add nigella seeds, fenugreek seeds, red chili powder, salt, and jaggery. Mix everything very well or until the jaggery will melt. Now, keep this mixture in the sun for 3 to 5 days or as long as the jaggery syrup thickens and the mango pieces become tender a bit. Don’t forget to cover the bowl with a fine thin cloth to prevent any type of dust.
You can also cook everything together on low heat instead of drying in the sun.
Then, store this sweet mango pickle in a clean airtight jar and keep the pickle in the refrigerator.
Sour Mango Pickle
1 kg green mangoes, 2&1/2 cup water, 1/3 cup spirit vinegar, 1/4 cup vegetable oil, 8 garlic cloves cut in halves, 100-gram pickle masala, 2 tsp ground cumin, 2 tsp ground coriander, tsp ground fennel, and 1 tbsp salt.