Ingredients with Measurements:
- 4 large ripe mangoes, peeled and cut into small pieces
- 1/4 cup mustard seeds
- 1/4 cup fenugreek seeds
- 1/4 cup red chili powder
- 1/4 cup turmeric powder
- 1/4 cup salt
- 1/4 cup oil
- 1/4 cup vinegar
Special equipment needed:
- Large mixing bowl
- Spice grinder or mortar and pestle
- Airtight glass jars for storage
Step-by-step instructions:
1. In a dry skillet, toast the mustard seeds and fenugreek seeds until fragrant. Let cool and grind them into a fine powder.
2. In a large mixing bowl, combine the mango pieces, ground mustard and fenugreek seeds, red chili powder, turmeric powder, and salt. Mix well.
3. Heat the oil in a pan and add the mango mixture. Cook for 5-10 minutes until the mangoes are slightly softened.
4. Add vinegar and cook for another 5 minutes.
5. Let the mixture cool and transfer it to airtight glass jars.
6. Store in a cool, dry place for at least a week before consuming.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 4 cups of mango pickle
Nutritional information:
Serving size: 1 tablespoon
Calories: 20
Fat: 1g
Carbohydrates: 2g
Protein: 0g
Substitutions for ingredients:
- Mustard seeds can be substituted with mustard powder
- Fenugreek seeds can be substituted with fenugreek powder
- Red chili powder can be substituted with cayenne pepper or paprika
Variations:
- Add chopped garlic and ginger for extra flavor
- Use green mangoes instead of ripe mangoes for a tangier taste
- Add sugar for a sweeter pickle
Tips and tricks:
- Use a dry skillet to toast the seeds to prevent burning
- Use airtight glass jars for storage to prevent spoilage
- Serve with rice, bread, or as a condiment for meat dishes
Storage instructions:
Store in a cool, dry place for up to 6 months.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve in a small bowl or on a plate with other Indian condiments.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Pairs well with rice, bread, or meat dishes.
Suggested side dishes:
Serve with Indian-style lentils or vegetable dishes.
Troubleshooting advice:
If the pickle is too salty, add more vinegar to balance the flavors.
Food safety advice:
Use clean utensils and jars to prevent contamination. Store in a cool, dry place to prevent spoilage.
Food history:
Mango pickle is a popular condiment in Indian cuisine and is often served with rice, bread, or meat dishes.
Flavor profiles:
The pickle has a tangy, spicy, and slightly sweet flavor.
Serving suggestions:
Serve as a condiment for Indian-style dishes or as a side dish with lentils or vegetables.
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Region: Indian