Mango pickle, known for its tangy, spicy, and flavorful taste, is a beloved condiment enjoyed in many cultures around the world. Made from raw green mangoes, spices, and oil, this pickle is a delightful addition to any meal, adding a burst of flavor that complements a variety of dishes. Whether paired with rice, roti, or as a condiment on the side, mango pickle is a versatile and delicious accompaniment that can elevate any meal.
Ingredients:
2 large raw green mangoes
4 tablespoons mustard oil (or any cooking oil of your choice)
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon nigella seeds (kalonji)
1 teaspoon turmeric powder
2 teaspoons red chili powder (adjust according to your spice preference)
1 teaspoon asafoetida (hing)
Salt to taste
Instructions:
1. Prepare the Mangoes: Wash the raw green mangoes thoroughly and wipe them dry with a clean kitchen towel. Cut the mangoes into small, bite-sized pieces, discarding the seed.
2. Dry Roast the Spices: In a small pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until they become fragrant. Be careful not to burn them. Once roasted, allow them to cool down.
3. Grind the Spices: Once the roasted spices have cooled, grind them into a coarse powder using a mortar and pestle or a spice grinder.
4. Mix the Spices: In a mixing bowl, combine the ground spices with turmeric powder, red chili powder, asafoetida, and salt. Mix well to ensure that all the spices are evenly distributed.
5. Prepare the Pickling Oil: Heat the mustard oil (or your preferred cooking oil) in a small pan until it reaches smoking point. Turn off the heat and allow the oil to cool slightly.
6. Combine Everything: Add the chopped mango pieces to the spice mixture in the mixing bowl. Pour the slightly cooled oil over the mangoes and spices, ensuring that all the mango pieces are coated evenly.
7. Store in a Jar: Transfer the mango pickle mixture into a clean, sterilized glass jar. Press down gently to remove any air bubbles and ensure that the mango pieces are fully submerged in the oil.
8. Let it Mature: Place the jar in a cool, dry place away from direct sunlight. Allow the mango pickle to mature for at least 3-4 days before consuming. During this time, the flavors will meld together, resulting in a delicious and flavorful pickle.
9. Enjoy: Once the pickle has matured, it is ready to be enjoyed! Serve it as a side dish with your favorite meals, or use it as a condiment to add a burst of flavor to sandwiches, wraps, and snacks.
Tips:
- Make sure to use clean and dry utensils and jars to prevent any spoilage.
- Adjust the spice levels according to your preference. You can add more or less chili powder to suit your taste.
- For a variation, you can add other spices like cloves, cinnamon, or cumin seeds to customize the flavor of your mango pickle.
Homemade mango pickle is not only delicious but also a healthier alternative to store-bought pickles, as you can control the ingredients and avoid any preservatives or additives. So why not try making this flavorful condiment at home and add a taste of summer to your meals?
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