Mango pickle is a popular condiment in many cultures, recognized for its strong tastes and tempting tang. Whether served with rice, flatbreads, or curries, this handcrafted delicacy can elevate any meal to a feast. Here is a simple yet accurate method for making your own mango pickle from scratch.
Ingredients For Mango Pickle:
To make mango pickles, you’ll need:
4 medium-sized raw green mangoes, rinsed and dried.
1/4 cup salt.
2 teaspoons of turmeric powder.
1/4 cup mustard seeds.
2 teaspoons of fenugreek seeds.
1 tablespoon of fennel seeds (optional)
2 teaspoons of red chili powder (adjust to taste).
1/4 cup mustard oil (or whatever oil you want)
1/4 teaspoon of asafoetida (hing).
1/2 cup vinegar (optional, to add tang)
Step-by-Step Guide:
Mango Preparation: Cut raw mangoes into tiny, bite-sized pieces. Remove the seed, but keep the peel on for texture and flavor. In a large mixing basin, combine the mango chunks.
Marinate the Mangoes: Sprinkle the salt and turmeric powder over the mango slices. Mix well to get a uniform coating. Allow the bowl to remain at room temperature for 6-8 hours, or overnight. This method aids in the removal of moisture from mangoes.
Drain any extra liquid from the marinated mangoes. Spread the mango chunks on a clean tray and let them dry for a few hours. This step ensures that the mangoes do not become mushy during the pickling process.
Assemble the Spice Mix: Toast the fennel (if using), fenugreek, and mustard seeds in a dry skillet until aromatic. Use a mortar and pestle or a spice grinder to ground the spices into a coarse powder after letting them cool.
Combine the dried mango chunks, asafoetida, red chili powder, and powdered spices in a large mixing basin to make the pickle. After heating the mustard oil to the smoking point, allow it to cool a little. After adding the heating oil, thoroughly combine the mango mixture. Add vinegar now if you want your pickles tangier.
Save the pickle: After sterilizing the glass jar, move the pickle inside. Make sure the oil covers the mango by pressing the mixture down to eliminate any air spaces.
To mature the pickle, carefully seal the jar and leave it for at least one to two weeks in a cold, dry location. As a result, the tastes might grow and become more intense. To guarantee uniform mixing, give the jar a little shake every few days.
Serve and Savor: The pickle is ready to eat after it has reached maturity! You may have it with simple rice and yogurt or serve it with your favorite foods.
Strategies for Success:
The Best Mangoes: For optimal results, use firm, raw green mangoes with a sour taste.
To keep your jar from spoiling, make sure it is completely clean and dry.
Personalize the Spicy Level: The quantity of chili powder and other spices can be changed to your own liking.
After opening, keep the pickle in the refrigerator and store it in a cold, dry location. It may survive months if stored properly.
Making mango pickles at home takes a lot of work, but the results are well worth it. Everyone will be requesting seconds of this classic dish because of its rich, zesty, and spicy tastes. Good luck pickling!
