Ingredients with Measurements:
- 2 large green mangoes, peeled and cut into small cubes
- 10-12 green chilies, chopped
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon salt
- 1/2 cup mustard oil
Special equipment needed:
- A large mixing bowl
- A clean and dry glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a dry pan, roast the mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, and fennel seeds until fragrant. Let them cool down and then grind them into a fine powder.
2. In a large mixing bowl, add the chopped green mangoes, green chilies, ground spice powder, turmeric powder, red chili powder, and salt. Mix well.
3. Heat the mustard oil in a pan until it starts to smoke. Turn off the heat and let it cool down for a few minutes.
4. Add the cooled mustard oil to the mango mixture and mix well.
5. Transfer the pickle to a clean and dry glass jar. Make sure there are no air pockets and the pickle is tightly packed.
6. Close the lid tightly and store the pickle in a cool and dry place for at least a week before consuming.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 2 cups of pickle
Nutritional information:
- Calories: 50 per serving
- Fat: 4g
- Carbohydrates: 3g
- Protein: 1g
Substitutions for ingredients:
- You can use any other type of mango if green mangoes are not available.
- You can use any other type of oil if mustard oil is not available.
Variations:
- You can add other vegetables like carrots, radish, or cauliflower to the pickle.
- You can add sugar or jaggery to balance out the spiciness.
Tips and tricks:
- Make sure to use clean and dry utensils while making the pickle.
- Always use a dry spoon to take out the pickle from the jar.
- The longer you store the pickle, the better it tastes.
Storage instructions:
- Store the pickle in a cool and dry place for up to 6 months.
Reheating instructions:
- This pickle is meant to be consumed cold and does not need to be reheated.
Presentation ideas:
- Serve the pickle in a small bowl or on a plate as a condiment.
Garnishes:
- Garnish with fresh coriander leaves or mint leaves.
Pairings:
- This pickle goes well with any Indian meal, especially with rice and dal.
Suggested side dishes:
- Serve with papad, naan, or roti.
Troubleshooting advice:
- If the pickle is too spicy, you can add more mangoes to balance out the heat.
Food safety advice:
- Make sure to use clean and dry utensils while making the pickle.
- Always use a dry spoon to take out the pickle from the jar.
Food history:
- Pickles have been a part of Indian cuisine for centuries and are a popular condiment.
Flavor profiles:
- This pickle is spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a condiment with any Indian meal.
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Region: Indian