MANGO PICKLE 2: A Tangy Traditional Recipe
A favourite dish in many parts of the world, especially in India, mango pickle is the ultimate in spicy, tangy, and salty. It makes a great accompaniment to rice, bread, or snacks, and its spicy flavour makes everything taste better. Making mango pickle at home allows you to control the ingredients and spices, resulting in delicious, individual results. In this guide, we’ll show you how to make traditional mangoes from scratch with simple steps and instructions.
Instructions in order:
Raw mangoes (firm and unripe) → 4 to 5 medium sized ones
Salt → 3 to 4 tbsp (adjust to taste)
Red chili powder → 2 tbsp (adjust to taste) (if you like it hot)
Turmeric powder – 1 tsp
Mustard seeds – 1 tbsp
Fenugreek seeds – 1 tbsp
Fennel seeds – 1 tbsp (optional, add flavour)
Nigella seeds (kalonji) – 1 tsp (optional)
Asafoetida (hang) – pinch
Mustard oil – 1/4 cup (or any other neutral oil to taste)
Vinegar (optional) – 1 tbsp (to add flavour)
1. Prepare the Mangoes
MANGO PICKLE 2 Start by choosing firm, green, unripe mangoes. These mangoes should have no blemishes or soft spots as they need to remain healthy during treatment. Wash the mangoes thoroughly and pat them dry with a clean cloth to remove any moisture. You can cut them into cubes or slices as per your preference. Carefully remove the seeds as they will not be used in pickles.
2. Salt and Turmeric
MANGO PICKLE 2 Place the cut mangoes in a large mixing bowl. Sprinkle salt and turmeric powder evenly over the mango and mix well. Salt helps absorb and retain moisture in the mango. Let the mangoes sit for 3-4 hours for the salt to take effect.
3. Prepare the spice mix
MANGO PICKLE 2While the mangoes are resting, you can prepare the spice mix. Heat a small pan over low heat and dry-fry the mustard, fenugreek and fennel seeds for a minute or two until they become aromatic. Be careful not to burn them. Let them cool after cooking. If you don’t have a grinder, you can use a mortar and pestle to crush the seeds. Add red chili powder and a pinch of asafoetida to the ground spices
Once cooled, grind the roasted spices into a coarse powder. If you have a grinder, you can use a mortar and pestle to crush the seeds. Add the red chili powder and a pinch of asafoetida (hinge) to the ground spices and mix well.
4:Heat the Oil
In a separate pan, heat the mustard oil over medium heat. Allow it to come to a smoke point (it should start to smoke slightly). This is important as it helps reduce the pungency of the mustard oil. Once the oil is heated, remove it from the stove and let it cool to room temperature.
5:Mix the Mangoes and Spices
Once the mangoes have rested and released some moisture, add the prepared spice mix to the mango pieces. Drizzle the cooled mustard oil over the mangoes and mix everything thoroughly so that the mango pieces are evenly coated with the spices and oil.
6 :Pack the Pickle
Transfer the seasoned mango pieces into a clean, dry glass jar. Ensure there is enough oil in the jar to submerge the mangoes fully, which helps preserve them for longer periods. If the oil deans cover the mangoes completely, you can add more mustard oil to the jar.
Seal the jar tightly with a lid and place it in a sunny spot for about 7-10 days. Shake the jar gently once a day to ensure the spices and oil mix well and the mangoes are evenly pickled. The sun helps the pickle mature and develop its signature tangy flavour.
7:Taste and Adjust
After a week, you can taste the pickle to check if it has reached the desired flavour. The mangoes should be soft yet retain some crunch, and the spices should have infused into the fruit. If you like, you can add a bit of vinegar or extra salt for a more intense flavour.
Tips for Storing Mango Pickle:
Always use a clean, dry spoon to handle the pickle to avoid contamination.
Store the pickle in a cool, dry place, and it can last for several months if prepared and stored correctly.
For a more complex flavour, let the pickle sit for a few weeks, as the spices continue to develop over time.