Making mango pickle is a delightful way to preserve the flavors of mangoes and enjoy them throughout the year. Here's a simple recipe for making traditional Indian mango pickle:
Ingredients:
- 2 large raw green mangoes
- 3-4 tablespoons mustard oil or any other cooking oil
- 2 teaspoons mustard seeds
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon nigella seeds (kalonji)
- 1/2 teaspoon turmeric powder
- 2-3 tablespoons red chili powder (adjust to taste)
- Salt to taste
- 1-2 teaspoons sugar (optional, for balancing flavors)
- A pinch of asafoetida (hing)
- 3-4 cloves of garlic, sliced (optional)
- Fresh curry leaves (optional)
- Sterilized glass jar for storing the pickle
Instructions:
1. Wash the mangoes thoroughly and pat them dry. Cut the mangoes into small cubes or thin slices, discarding the seeds and the skin. Place the mango pieces in a clean, dry bowl.
2. Sprinkle salt over the mango pieces and toss them well to coat evenly. Let them sit for about 15-20 minutes to release excess moisture.
3. Heat mustard oil (or any cooking oil of your choice) in a small pan until it reaches smoking point. Turn off the heat and allow it to cool slightly.
4. In another small pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until fragrant. Grind the roasted spices to a coarse powder using a mortar and pestle or a spice grinder.
5. Add the ground spice mixture, turmeric powder, red chili powder, sugar (if using), and a pinch of asafoetida to the salted mango pieces. Mix well to combine.
6. Heat the cooled mustard oil again until it is just warm (not hot). Add the sliced garlic cloves and fresh curry leaves (if using) to the warm oil and let them sizzle for a few seconds.
7. Pour the warm oil along with the garlic cloves and curry leaves over the mango mixture. Mix everything thoroughly to ensure that the mango pieces are well coated with the oil and spices.
8. Transfer the prepared mango pickle into a sterilized glass jar. Press down gently to remove any air bubbles and ensure that the mango pieces are submerged in the oil.
9. Close the jar tightly with a lid and store it in a cool, dry place away from direct sunlight for at least 2-3 days to allow the flavors to develop.
10. Shake the jar gently every day to mix the ingredients and ensure even distribution of flavors. Your mango pickle will be ready to eat within a week, and it will continue to mature and develop more flavors over time.
Enjoy your homemade mango pickle with rice, roti, paratha, or any Indian meal of your choice!
