Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 cup grated coconut
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1/4 cup vinegar
- 1/4 cup water
- 1/4 cup vegetable oil
Special Equipment Needed:
- Mortar and pestle or spice grinder
- Mixing bowl
- Airtight container for storage
Step-by-Step Instructions:
1. In a dry pan, roast the mustard seeds, cumin seeds, fennel seeds, and coriander seeds until fragrant. Let them cool and then grind them into a fine powder using a mortar and pestle or spice grinder.
2. In a mixing bowl, combine the diced mangoes, grated coconut, ground spice mixture, turmeric powder, red chili powder, and salt. Mix well.
3. In a small saucepan, heat the vinegar, water, and vegetable oil until it comes to a boil. Pour this mixture over the mango and coconut mixture and mix well.
4. Transfer the mixture to an airtight container and let it sit at room temperature for 2-3 days to allow the flavors to meld together.
5. After 2-3 days, taste the pickle and adjust the seasoning if needed. Serve with rice, bread, or as a condiment with any meal.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Resting time: 2-3 days
Temperature:
Room temperature
Serving size:
Makes about 2 cups of pickle
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 8g
Protein: 1g
Sodium: 250mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of vinegar instead of white vinegar.
- If you don't have fresh coconut, you can use desiccated coconut instead.
- You can use any type of oil instead of vegetable oil.
Variations:
- You can add chopped onions, garlic, or ginger to the pickle for extra flavor.
- You can add chopped green chilies or jalapenos for some heat.
- You can add chopped fresh herbs like cilantro or mint for freshness.
Tips and Tricks:
- Make sure to use ripe mangoes for the best flavor.
- You can adjust the amount of red chili powder according to your taste preference.
- Store the pickle in an airtight container in the refrigerator for up to a month.
Storage Instructions:
Store the pickle in an airtight container in the refrigerator for up to a month.
Reheating Instructions:
The pickle is meant to be served cold and does not need to be reheated.
Presentation Ideas:
Serve the pickle in a small bowl or jar with a spoon for scooping.
Garnishes:
Garnish with chopped cilantro or mint.
Pairings:
Serve with rice, bread, or as a condiment with any meal.
Suggested Side Dishes:
Serve with any Indian meal as a condiment.
Troubleshooting Advice:
- If the pickle is too sour, add a pinch of sugar to balance the flavors.
- If the pickle is too spicy, add more grated coconut to mellow out the heat.
Food Safety Advice:
Make sure to use clean utensils and a clean container for storing the pickle. Keep the pickle refrigerated at all times.
Food History:
Coconut mango pickle is a traditional South Indian condiment that is typically served with rice or as a side dish with any meal.
Flavor Profiles:
The pickle has a sweet and tangy flavor from the ripe mangoes and vinegar, with a hint of spice from the red chili powder and ground spices.
Serving Suggestions:
Serve the pickle as a condiment with any meal or as a side dish with rice.
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Region: Indian