Ingredients with Measurements:
- 2 cups raw mango, peeled and chopped
- 1 cup amla (Indian gooseberry), chopped
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1/2 cup mustard oil
- 1/2 cup vinegar
Special equipment needed:
- A large mixing bowl
- A non-reactive container 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 and then grind them into a fine powder.
2. In a large mixing bowl, combine the chopped mango and amla.
3. Add the ground spice mix, red chili powder, turmeric powder, and salt to the bowl. Mix everything well.
4. Heat the mustard oil in a pan until it starts to smoke. Remove it from the heat and let it cool for a few minutes.
5. Add the vinegar to the cooled mustard oil and mix well.
6. Pour the oil and vinegar mixture over the mango and amla mixture. Mix everything well.
7. Transfer the pickle to a non-reactive container with a tight-fitting lid.
8. Let the pickle sit at room temperature for 2-3 days, stirring it once a day.
9. After 2-3 days, the pickle will be ready to eat. Store it in the refrigerator.
Time:
Preparation time: 30 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for 2-3 days
Serving size:
Makes about 2 cups of pickle
Nutritional information:
Calories: 50
Fat: 4g
Carbohydrates: 3g
Protein: 1g
Sodium: 300mg
Sugar: 1g
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Vinegar can be substituted with lemon juice.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Add sugar or jaggery for a sweeter pickle.
- Add chopped green chilies for a spicier pickle.
Tips and tricks:
- Use a non-reactive container to store the pickle to prevent any metallic taste.
- Use clean and dry utensils to avoid any contamination.
- Adjust the spices according to your taste.
Storage instructions:
Store the pickle in an airtight container in the refrigerator for up to 3 months.
Reheating instructions:
The pickle can be eaten cold or at room temperature.
Presentation ideas:
Serve the pickle in a small bowl as a condiment.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with Indian bread or rice.
Suggested side dishes:
Serve with yogurt or raita.
Troubleshooting advice:
- If the pickle is too sour, add a little sugar or jaggery.
- If the pickle is too salty, add more chopped mango and amla.
Food safety advice:
- Use clean and dry utensils to avoid any contamination.
- Store the pickle in a clean and airtight container in the refrigerator.
Food history:
Mango amla pickle is a popular condiment in India. It is made with raw mango and amla, which are both rich in vitamin C.
Flavor profiles:
The pickle has a tangy and spicy flavor.
Serving suggestions:
Serve the pickle as a condiment with Indian bread or rice.
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