Mango pickle is a popular Indian condiment made with raw mangoes and spices.
Mango pickle is a variety of pickles prepared using mango. It is very popular in South and Southeast Asia. The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation.
Here's a recipe for preparing mango pickle at home:
- 2 cups raw mangoes, peeled and chopped into small pieces
- 2 tsp salt
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp fenugreek seeds
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida powder
- 2 tbsp oil
- Water as required
- Glass jar with a tight lid
- Wash the raw mangoes and peel them. Cut them into small pieces and place them in a bowl.
- Add salt and turmeric powder to the bowl and mix well. Cover the bowl and keep it aside for 2-3 hours.
- After 2-3 hours, drain the water from the mango pieces using a sieve. Spread the pieces on a clean cloth or paper towel and let them dry in the sun for 3-4 hours. This step is optional, but it will help remove any excess moisture from the mango pieces.
- In a small pan, dry roast fenugreek seeds and mustard seeds until they turn light brown in color. Remove from heat and let them cool down.
- Grind the roasted fenugreek and mustard seeds into a fine powder using a mortar and pestle or a spice grinder.
- In a separate pan, heat oil on medium heat. Add asafoetida powder and red chili powder. Cook for a few seconds.
- Add the ground fenugreek and mustard powder to the pan and mix well. Cook for a minute.
- Add the chopped mango pieces to the pan and mix well. Cook for 5-6 minutes until the mango pieces turn soft and well-coated with the spice mixture.
- Turn off the heat and let the mixture cool down.
- Transfer the mango pickle into a glass jar with a tight lid. Add water as required to adjust the consistency.
- Store the pickle in a cool and dry place for a week or two to let the flavors develop.
- Your homemade mango pickle is ready to serve with your favorite Indian dishes!
Note: The pickle will keep well for a few weeks if stored properly. Always use a clean and dry spoon to take out the pickle from the jar to prevent spoilage.