Summers mean there’s only one fruit that rules your kitchen, and they are mangoes. Selecting the right mangoes to achieve the perfect balance of flavours while making mango pickle is an art form in India, when it comes to culinary creations that are the best of the best.
Mango season in India has arrived, and this means that any culinary dish you make or eat will have mango as an ingredient, whether it’s a main course, a snack, a dessert or even a beverage that you like to drink. It’s almost like a mango mania takes over when ripe and raw mangoes come up in the market and every household wants to come up with creative recipes.
At the same time, in India, when you search for popular and traditional recipes that give you a taste of mangoes in the most authentic ways, mango pickles come to mind. In India, mango pickle is made by preserving raw or slightly ripe mangoes in a mixture of spices, oil, salt, and sometimes vinegar, which is then left to ferment and mature over time, resulting in a tangy, spicy, and flavorful accompaniment to meals.
You might think making mango pickle at home is a very easy task, but no, pickling in itself is an art form that very few households indulge in nowadays, and more so when it comes to homemade mango pickles. This
Read MoreWash the mangoes thoroughly and pat them dry. Cut the mangoes into small, bite-sized pieces. Discard the seed and set the mango pieces aside.
In a dry pan, lightly roast the mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds until fragrant.
Allow them to cool, then grind them into a coarse powder using a mortar and pestle or a spice grinder.
Heat mustard oil (or vegetable oil) in a pan over medium heat. Once heated, turn off the heat and let it cool slightly.
In a mixing bowl, combine the mango pieces, roasted spice powder, red chilli powder, turmeric powder, salt, and jaggery or sugar (if using).
Mix well until all the spices are evenly coated on the mango pieces. Pour the cooled oil over the mixture and give it a good mix.
Ensure that all the mango pieces are well-coated with the spice mixture. Transfer the pickle into a clean and sterilised glass jar.
Press it down with a clean spoon to remove any air bubbles and ensure that the pickle is tightly packed.
Keep the jar in a warm spot for 2-3 days to allow the flavours to develop. Shake the jar gently every day to distribute the spices.
After 2-3 days, the mango pickle is ready to be enjoyed. It can be stored in the refrigerator for several months.
Raw mangoes work best for pickle because they have a firm texture and natural tanginess. Ripe mangoes can become too soft and sweet.
Any moisture can reduce shelf life and may cause the pickle to spoil faster. Always pat the mangoes dry before cutting.
Yes, simply reduce the amount of red chilli powder and adjust the spices according to your taste.
Store it in a clean, dry glass jar in the refrigerator or a cool dry place. Always use a dry spoon while serving.
If stored properly, it can last for several weeks to a few months
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