Ingredients with Measurements:
- 1 large raw mango, peeled and grated
- 1 cup chickpeas, cooked and drained
- 1 tablespoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon salt
- 1/2 cup vinegar
- 1/2 cup water
- 1/4 cup sugar
Special equipment needed:
- Large mixing bowl
- Glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the grated raw mango and cooked chickpeas.
2. In a small pan, dry roast the fennel seeds, mustard seeds, cumin seeds, and coriander seeds until fragrant.
3. Add the roasted spices to the mixing bowl with the mango and chickpeas.
4. Add the turmeric powder, red chili powder, and salt to the mixing bowl and mix well.
5. In a small saucepan, combine the vinegar, water, and sugar. Bring to a boil and stir until the sugar dissolves.
6. Pour the vinegar mixture over the mango and chickpea mixture and stir well.
7. Transfer the pickle to a glass jar with a tight-fitting lid.
8. Allow the pickle to cool to room temperature before sealing the jar.
9. Store the pickle in a cool, dark place for at least 2 days before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes approximately 2 cups of pickle
Nutritional information:
- Calories: 80
- Fat: 1g
- Carbohydrates: 16g
- Protein: 3g
- Fiber: 3g
- Sugar: 11g
Substitutions for ingredients:
- Raw mango can be substituted with green apple or green papaya.
- Chickpeas can be substituted with white beans or black beans.
- Fennel seeds can be substituted with anise seeds or caraway seeds.
Variations:
- Add chopped fresh herbs such as cilantro or mint for a fresh twist.
- Add diced red onion or sliced jalapenos for extra flavor and heat.
Tips and tricks:
- Use a mandoline or food processor to grate the raw mango for a consistent texture.
- Use a glass jar with a tight-fitting lid to prevent air from entering the pickle.
- Serve the pickle as a side dish or condiment with Indian dishes such as curry or biryani.
Storage instructions:
- Store the pickle in a cool, dark place for up to 1 month.
Reheating instructions:
- This pickle is served cold and does not need to be reheated.
Presentation ideas:
- Serve the pickle in a small bowl or ramekin as a side dish or condiment.
Garnishes:
- Garnish with chopped fresh herbs such as cilantro or mint.
Pairings:
- Serve with Indian dishes such as curry or biryani.
Suggested side dishes:
- Serve with naan bread or rice.
Troubleshooting advice:
- If the pickle is too sour, add a pinch of sugar to balance the flavors.
- If the pickle is too salty, add more grated raw mango or chickpeas to dilute the saltiness.
Food safety advice:
- Use clean utensils and equipment when making the pickle to prevent contamination.
- Store the pickle in a cool, dark place to prevent spoilage.
Food history:
- Pickles are a traditional Indian condiment that are often served with meals.
Flavor profiles:
- This pickle has a tangy, spicy, and slightly sweet flavor.
Serving suggestions:
- Serve as a side dish or condiment with Indian dishes such as curry or biryani.
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Region: Indian