Ingredients with Measurements:
- 2 cups raw mango, peeled and chopped
- 1 cup chickpeas, boiled and drained
- 1/2 cup fresh coriander leaves, chopped
- 1/4 cup mustard oil
- 2 tablespoons red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/2 tablespoon asafoetida
Special equipment needed:
- Airtight glass jar
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped raw mango, boiled chickpeas, and chopped coriander leaves.
2. In a separate pan, heat the mustard oil until it starts to smoke. Remove from heat and let it cool for a few minutes.
3. Add the red chili powder, turmeric powder, cumin seeds, fennel seeds, salt, sugar, and asafoetida to the cooled mustard oil. Mix well.
4. Pour the spice mixture over the raw mango, chickpeas, and coriander leaves. Mix well to coat everything evenly.
5. Transfer the mixture to an airtight glass jar. Press down firmly to remove any air pockets.
6. Close the jar tightly and let it sit at room temperature for 2-3 days to allow the flavors to meld together.
7. After 2-3 days, open the jar and taste the pickle. Adjust the seasoning if needed.
8. Store the pickle in the refrigerator for up to 2 weeks.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for 2-3 days, then store in the refrigerator.
Serving size:
Makes about 2 cups of pickle.
Nutritional information:
Serving size: 1 tablespoon
Calories: 15
Fat: 1g
Carbohydrates: 1g
Protein: 1g
Substitutions for ingredients:
- Mustard oil can be substituted with any other neutral oil.
- Red chili powder can be substituted with paprika or cayenne pepper.
- Asafoetida can be substituted with garlic powder.
Variations:
- Add diced onions or garlic to the pickle for extra flavor.
- Use lime or lemon instead of raw mango for a different flavor profile.
- Add other spices like coriander seeds or fenugreek seeds for a more complex flavor.
Tips and tricks:
- Use a clean and dry glass jar to store the pickle.
- Make sure to press down the mixture firmly to remove any air pockets.
- Adjust the seasoning to your taste preference.
Storage instructions:
Store the pickle in an airtight glass jar in the refrigerator for up to 2 weeks.
Reheating instructions:
This pickle is meant to be eaten cold and does not need to be reheated.
Presentation ideas:
Serve the pickle in a small bowl or on a platter with other Indian snacks.
Garnishes:
Garnish with fresh coriander leaves or sliced green chilies.
Pairings:
This pickle pairs well with Indian flatbreads like naan or roti.
Suggested side dishes:
Serve with samosas or pakoras for a complete Indian snack experience.
Troubleshooting advice:
- If the pickle is too spicy, add more sugar to balance out the heat.
- If the pickle is too sour, add more salt to balance out the acidity.
Food safety advice:
Make sure to use clean utensils and a clean glass jar to prevent contamination.
Food history:
Pickles are a popular condiment in Indian cuisine and are often made with a variety of vegetables and spices.
Flavor profiles:
This pickle is tangy, spicy, and slightly sweet.
Serving suggestions:
Serve as a condiment with Indian meals or as a snack with other Indian snacks.
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Region: Indian