Methie Mango Pickle

CREDITS

Sunnyside classics By Bibi Ayesha Kadwa Traditional style

RECIPE

Tried and Tested by Sumi
Firstly its important to understand For your pickle to not spoil and to stay for a longer timeits important to follow the basicsAnd be patient wen making the pickle
Wash your mangoes well..1 kgCut up into pieces..desired size u wantGenerally it wud be quartersRemove the inside seedsRinse again and dry well in colander Add to a dishAdd rough salt and some tumeric and leave for a while..to release waterDrain againDry in the sun for a day or so ..or put by the fan Then continue step 2
1 kg mangoesAdd to a bottle or bucketAdd 2 teaspoon rough saltAdd 1 cup methie masala..or pickle masala3 cups oil ..heat up in a saucepan till hotOptional to add few whole garlic and curry leavesAllow to cool ..till luke warmAdd over the mangoes Its important to cover all the mangoes wellOtherwise your pickle will spoilClose and keep in fridge or cool placeThe longer u keep it the more mature it will beThe peel will soften and methie masala will swell and become thick Enjoy

POSTED ON

27 Oct 2025

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