Ingredients with Measurements:
- 4 medium-sized raw mangoes, peeled and cut into small pieces
- 1 tablespoon mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon nigella seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1 cup mustard oil
Special Equipment Needed:
- A large mixing bowl
- A spice grinder or mortar and pestle
- A sterilized glass jar with a tight-fitting lid
Step-by-Step Instructions:
1. In a dry pan, roast the mustard seeds, fennel seeds, cumin seeds, coriander seeds, nigella seeds, and fenugreek seeds until fragrant. Let them cool down and then grind them into a fine powder using a spice grinder or mortar and pestle.
2. In a large mixing bowl, combine the mango pieces, spice powder, red chili powder, turmeric powder, and salt. Mix well until the mango pieces are coated with the spices.
3. Heat the mustard oil in a pan until it starts to smoke. Remove it from the heat and let it cool down a bit.
4. Pour the cooled oil over the mango mixture and mix well.
5. Transfer the pickle to a sterilized glass jar and close the lid tightly.
6. Keep the jar in a cool and dry place for at least a week before consuming. The longer you keep it, the better it will taste.
- Time:
Preparation time: 30 minutes
- Cooking time: 5 minutes
Temperature:
- No specific temperature required
Serving size:
- Makes about 2 cups of pickle
Nutritional information:
- Calories: 80 per serving
- Fat: 7g
- Carbohydrates: 4g
- Protein: 1g
Substitutions for ingredients:
- You can use any other oil instead of mustard oil if you prefer.
- If you can't find all the spices listed, you can use a pre-made spice blend like garam masala instead.
Variations:
- You can add other vegetables like carrots, cauliflower, or green beans to the pickle.
- You can adjust the amount of red chili powder to make it more or less spicy.
Tips and Tricks:
- Make sure to use a clean and dry spoon every time you take out pickle from the jar to prevent contamination.
- You can add a pinch of asafoetida (hing) to the oil before pouring it over the mango mixture for extra flavor.
Storage Instructions:
- Store the pickle in a cool and dry place for up to 6 months.
Reheating Instructions:
- No need to reheat, as this is a cold pickle.
Presentation Ideas:
- Serve the pickle in a small bowl or on a plate as a condiment.
Garnishes:
- You can garnish the pickle with fresh cilantro leaves or chopped green onions.
Pairings:
- This pickle goes well with any Indian meal, especially with rice and dal.
Suggested Side Dishes:
- Serve the pickle with papadums, naan bread, or roti.
Troubleshooting Advice:
- If the pickle is too salty, you can add more mango pieces to balance it out.
- If the pickle is too sour, you can add a little bit of sugar to sweeten it.
Food Safety Advice:
- Make sure to use clean and sterilized equipment when making the pickle to prevent contamination.
- Always use a clean and dry spoon when taking out pickle from the jar.
Food History:
- Mango pickle is a popular condiment in India and is made in many different ways depending on the region.
Flavor Profiles:
- This pickle is tangy, spicy, and slightly bitter due to the combination of spices used.
Serving Suggestions:
- Serve the pickle as a condiment with any Indian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian