Amritsari Mango Pickle Recipe
Punjab is a beautiful North Indian State which is world famous for spicy food flavours. Amritsari mango pickle is one of spicy indian pickles. This indian pickle is spicy and soulful. Pickles are main side dishes. There are two types of pickles 1 Veg 2 Non Veg. Below is the complete recipe of vegetarian mango pickle.
Amritsari Mango Pickle Instruction
6 Kg Raw Mangoes
600 Gm Salt
8 Cup Mustard Oil
100 Gm Turmeric Powder
120 Gm Fenugreek Seeds
200 Gm Red Chilli Powder
200 Gm Fennel Seeds dry roast lightly
First we wash the Mangoes then wipe with a clean cloth. Cut them in to pieces. Heat Mustard Oil in a non-stick-pan Remove from heat then transfer to another large wok. Wait till cool by itself. Add the Red Chilli Powder, Turmeric Powder, Salt, Fennel Seeds, Fenugreek Seeds & Onion Seeds then add Mango Slices. Mix everything very well together. Fill the pickle in a clean jar. Keep it in the sun shaking for 10-14 days. Pour mustard oil in the jar to cover the mango slices. Eat this pickle with any indian bread or rice dish.
For preserving long time heat few more mustard oil & cool it.
Pickling Process ?
The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple varieties of mango pickles prepared depending on the region and the spices used but broadly there are two types: whole baby mango pickle and cut mango pickle. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are few weeks old.
Mangoes well known as the king of fruits. Avakaya is famous mango pickle.
The pulp from ripe mangoes is also used to make jam called mangada. Andhra aavakaaya is a pickle made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil. The flavor of mango fruits is constituted by several volatile organic chemicals mainly belonging to terpene, furanone, lactone, and ester classes.
Different varieties or cultivars of mangoes can have flavor made up of different volatile chemicals or same volatile chemicals in different quantities. In general, New World mango cultivars are characterized by the dominance of δ-3-carene, a monoterpene flavorant; whereas, high concentration of other monoterpenes such as (Z)-ocimene and myrcene, as well as the presence of lactones and furanones, is the unique feature of Old World cultivars.
In India, ‘Alphonso’ is one of the most popular cultivars. In ‘Alphonso’ mango, the lactones and furanones are synthesized during ripening; whereas terpenes and the other flavorants are present in both the developing and ripening fruits.Ethylene, a ripening-related hormone well known to be involved in ripening of mango fruits, causes changes in the flavor composition of mango fruits upon exogenous application, as well.
In contrast to the huge amount of information available on the chemical composition of mango flavor, the biosynthesis of these chemicals has not been studied in depth; only a handful of genes encoding the enzymes of flavor biosynthetic pathways have been characterized to date.
Mango pulp made into jelly. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. Mango trees grow to 35–40 m tall, with a crown radius of 10 m. In deep soil, the taproot descends to a depth of 6 m, with profuse, wide-spreading feeder roots and anchor roots penetrating deeply into the soil. The leaves are evergreen, alternate, simple, 15–35 cm long, and 6–16 cm broad. When the leaves are young they are orange-pink, rapidly changing to a dark, glossy red, then dark green as they mature.
The flowers are produced in terminal panicles 10–40 cm long. Each flower is small and white with five petals 5–10 mm long, with a mild sweet fragrance. Mangoes have over 500 varities. The fruit takes four to five months from flowering to ripen.
The ripe fruit varies in size, shape, color, sweetness, and eating quality. By the 10th century CE, cultivation had begun in East Africa. The 14th-century Moroccan traveler Ibn Battuta reported it at Mogadishu.
Mustard oil has high levels of both alpha-linolenic acid and erucic acid.
Based on studies done on laboratory animals in the early 1970s, erucic acid appears to have toxic effects on the heart at high enough doses. The pungency of the condiment mustard results when ground mustard seeds are mixed with water, vinegar, or other liquid. By distillation one can produce a very sharp-tasting essential oil, sometimes called volatile oil of mustard, containing more than 92% allyl isothiocyanate. The pungency of allyl isothiocyanate is due to the activation of the TRPA1 ion channel in sensory neurons.
Allyl isothiocyanate serves the plant as a defense against herbivores. Since it is harmful to the plant itself, it is stored in the harmless form of a glucosinolate, separate from the myrosinase enzyme. Once the herbivore chews the plant, the noxious allyl isothiocyanate is produced. It can be produced synthetically, sometimes known as synthetic mustard oil. Mustard oil is popular as a cooking oil in northern India. It is also famous in Pakistan.