Ingredients with Measurements:
- 2 cups raw mango, peeled and chopped into small pieces
- 1/2 cup mustard oil
- 2 tbsp fennel seeds
- 1 tbsp nigella seeds
- 1 tbsp fenugreek seeds
- 1 tbsp cumin seeds
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp asafoetida powder
Special equipment needed:
- A sterilized glass jar with a tight-fitting lid
Step-by-step instructions:
a. Wash and dry the raw mangoes. Peel and chop them into small pieces.
b. In a pan, dry roast the fennel seeds, nigella seeds, fenugreek seeds, and cumin seeds until fragrant.
c. Grind the roasted spices into a coarse powder.
d. In a separate pan, heat the mustard oil until it starts to smoke. Turn off the heat and let it cool for a few minutes.
e. Add the ground spice powder, red chili powder, turmeric powder, salt, and asafoetida powder to the cooled oil. Mix well.
f. Add the chopped mangoes to the spice mixture and mix well.
g. Transfer the mango pickle to a sterilized glass jar and close the lid tightly.
h. Keep the jar in a warm and dry place for 3-4 days, shaking it once a day.
i. After 3-4 days, the mango pickle will be ready to eat. Store it in the refrigerator.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Total time: 25 minutes
5. Temperature:
Mustard oil should be heated until it starts to smoke.
Serving size:
This recipe makes about 2 cups of mango pickle.
Nutritional information:
One serving (1 tbsp) of mango pickle contains approximately:
- Calories: 20
- Fat: 2g
- Carbohydrates: 1g
- Protein: 0g
- Fiber: 0g
- Sodium: 60mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Fennel seeds, nigella seeds, fenugreek seeds, and cumin seeds can be substituted with store-bought pickle masala.
- Asafoetida powder can be substituted with garlic powder.
Variations:
- Add jaggery or sugar to the pickle for a sweeter taste.
- Add chopped garlic or ginger to the pickle for extra flavor.
- Add chopped green chilies or red bell peppers for a spicy and colorful pickle.
Tips and tricks:
- Use only raw and firm mangoes for this recipe.
- Sterilize the glass jar and lid by boiling them in water for 10 minutes.
- Use a dry spoon to take out the pickle from the jar to prevent spoilage.
- Shake the jar once a day to ensure that the mango pieces are coated with the spice mixture.
Storage instructions:
Store the mango pickle in the refrigerator for up to 6 months.
Reheating instructions:
This pickle is meant to be eaten cold and does not need to be reheated.
Presentation ideas:
Serve the mango pickle in a small bowl or on a plate as a condiment.
Garnishes:
Garnish the mango pickle with fresh coriander leaves or mint leaves.
Pairings:
This pickle goes well with Indian breads like roti, paratha, or naan.
Suggested side dishes:
Serve the mango pickle with dal and rice or any Indian curry.
Troubleshooting advice:
- If the pickle is too salty, add more chopped mangoes to balance the flavors.
- If the pickle is too spicy, add more oil or sugar to tone down the heat.
Food safety advice:
- Use only clean and dry utensils to make the pickle.
- Sterilize the glass jar and lid before using.
- Store the pickle in the refrigerator to prevent spoilage.
Food history:
Mango pickle is a popular condiment in Indian cuisine and is made using different methods and spices in different regions of India.
Flavor profiles:
This mango pickle is tangy, spicy, and slightly bitter with a strong aroma of mustard oil and spices.
Serving suggestions:
Serve this mango pickle as a condiment with any Indian meal.
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Region: Indian