Mango pickle is a traditional Indian condiment made by marinating raw mangoes with salt, spices and oil. The mixture is sun-dried and aged for deep flavor.
Mango pickle is a traditional Indian condiment made by marinating raw mangoes with salt, spices and oil. The mixture is sun-dried and aged for deep flavor.
Wash and dry the raw mangoes thoroughly. Cut them into small bite-sized pieces, ensuring you remove the seed but retain the skin for texture. Spread the pieces on a clean cloth and let them air dry for at least an hour to remove excess moisture.
In a mixing bowl, combine 2 tablespoons of salt, 1 tablespoon of turmeric, 2 tablespoons of red chili powder, 1 teaspoon of fenugreek seeds and 1 teaspoon of mustard seeds. Stir the spices to ensure an even blend.
Add the dried mango chunks to the spice mix and toss well to coat each piece evenly. Use dry hands or a spoon to distribute the spices without adding moisture. Let the mixture sit for 30 minutes so the mangoes absorb the flavors.
Heat ½ cup of mustard oil until it starts to smoke lightly. Turn off the heat and let it cool slightly for about 5 minutes. The oil should warm but not too hot to avoid burning the spices.
Pour the warm oil over the spiced mango pieces and mix well. Transfer the mixture into a clean, dry glass jar, pressing it down slightly to remove air pockets. Seal the jar tightly.
Place the sealed jar in direct sunlight for 4–5 days, shaking it gently, once a day, to ensure even marination. After sun-drying, store the pickle in a cool, dark place and let it age for at least a week before consuming.
Once aged, the mango pickle is ready to be enjoyed as a side dish with rice, flatbreads, or curries. Always close the jar tightly after use to maintain freshness.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
HELPFUL TOOLS:
knife, cutting board, mixing bowl, glass jar, spoon
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