Mango pickle is a condiment made with raw green mangoes, spices, and oil. The mangoes are cut into small pieces and mixed with a blend of spices like mustard seeds, cumin seeds, fenugreek, red chili powder, turmeric powder, and rock salt. The mixture is then placed in a glass jar and covered with oil. Mango pickle is usually allowed to ferment for a few days to develop its characteristic sour and spicy flavor. It is a popular accompaniment to rice, roti, and other Indian dishes. Mango pickle can also be enjoyed as a snack or used as a cooking ingredient to add a tangy flavor to curries and stews.
Ingredients:
– 4 cups raw mangoes, peeled and chopped
– 1/2 cup mustard oil
– 2 tablespoons fennel seeds
– 2 tablespoons nigella seeds
– 2 tablespoons cumin seeds
– 2 tablespoons coriander seeds
– 2 tablespoons turmeric powder
– 1 tablespoon red chili powder
– 2 tablespoons salt
– 1 tablespoon sugar
Instructions:
1. Wash and dry the mangoes. Cut them into small, bite-sized pieces and set aside.
2. Roast the fennel seeds, nigella seeds, cumin seeds, and coriander seeds in a pan until they are lightly browned and fragrant. Remove from pan and let it cool.
3. Once cooled, grind the roasted spices into a fine powder using a mortar and pestle, or a spice grinder.
4. In a large mixing bowl, combine the chopped mangoes with the ground spice mixture, turmeric powder, red chili powder, salt, and sugar. Mix well.
5. Heat mustard oil in a pan over medium heat until it starts to smoke. Turn off the heat and let it cool slightly.
6. Pour the mustard oil over the mango mixture and stir well.
7. Transfer the mango pickle to a sterilized glass jar and cover with a tight-fitting lid.
8. Let it sit at room temperature for 2-3 days. The pickle will begin to ferment and bubble slightly.
9. After 2-3 days, place the jar of mango pickle in the refrigerator. Leave it to mature for at least a week before serving.
Your delicious homemade mango pickle is now ready to enjoy!