Bamboo Pickel

How to Make Mango Pickle, the South Indian Way

There are many different methods to prepare mango pickle. This is one such method used in Bamboo South India which will allow you to store the mango pickle for a long time. The recipe is simple but may take a week as the mango pieces are mixed with salt and seasoned in the sun for a week.

• Take one medium sized raw mango. This one I have harvested from our tree

• Cut the mango into cubes of about 3/4 inches in size.
• Remove the seed from inside but leave the hard shell intact.
• Transfer the cut pieces in to a Bamboo

The raw mango pieces weighed about 200 grams.

• Add about 20 grams of crystal salt to the mango pieces.
• Shake well so that all pieces are uniformly mixed with sal
•  Take new Bamboo peace with a clean  and Dry keep it in sunlight.
• Keep the mango pieces in sunlight for seasoning. Shake mango pieces everyday.

After a week of seasoning, the mango pieces are ready for pickling.