Mango Pickle by Mom

 Our mom is busy in kitchen and her narration of cooking never ends.She loves cooking delicious food items during morning time and her routine has maintained as her habit ,she keeps on experimenting all recipes.Pickles have always been a part and parcel of our lives. The simultaneous amalgamation of sweet, spice and sour flavors on one's palate is every foodie's delight. Pickles are made with oil, salt and sugar content along with other hot spices.

Almost every pregnant woman craves for spicy food and one of them being pickles. Mango and lemon are two types of aachar which prevents morning sickness.Pickles are rich in antioxidants which protect the body against free radicals. It is important to add this spice to your meal.

No heat is involved in the production of traditionally fermented pickles which is why it helps to preserve the nutrients in the vegetables thereby being a health benefit.

Each pickle contains a different amount of calories, sodium, and even fat, so check the nutrition facts on the label. In general, one cucumber pickle contains between 1-35 calories and minimal fat.Since there is no heat involved in the preparation of pickles, they also preserve the nutrition of vegetables. Moreover, vinegar in the pickles aids body's metabolism.

Black carrots and vegetables along with fresh green garlic, mustard seeds, kalonji and few other ingredients made for the perfect tangy accompaniment for your meals or just as a noon time snack. Alternatively, you could prepare a quick lemon pickle too. Pressure cook lemons with water and once the skin of lemon gets softened, cut them in pieces and add lemon juice. Add salt and turmeric powder and leave for some time. Now add castor sugar while stirring it until it is dissolved. In the end, add chilli powder and mix. Store in a glass bottle.

Ingredients

• 2 large: Mangoes, cut into small square pieces
• 4 tsp: Chilli powder
• 3 tsp: Salt
• 1/2 teaspoon: Asafoetida
• 1 teaspoon: Turmeric powder
• 1/2 teaspoon: Mustard seeds
• 1 teaspoon: Oil

Method

1. Heat oil in a pan.
2. To that add mustard seeds.
3. When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min. Turn off the heat. Let it cool for a while.
4. Add this mixture to the cut mangoes and mix thoroughly.
5. Keep this for 7-8 days for the flavour to seep into mangoes.
6. You can add a little bit of distilled vinegar if you like. It will help to keep the freshness.
7. This is the  mango achar.