Ingredients with Measurements:
- 2 large green mangoes, peeled and cut into small cubes
- 2-3 green chilies, finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 cup vinegar
- 1/4 cup sugar
- 1/4 cup vegetable oil
Special equipment needed:
- A large mixing bowl
- A saucepan
- A sterilized glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the mango cubes and chopped green chilies.
2. In a saucepan, heat the vegetable oil over medium heat. Add the mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds. Cook for 1-2 minutes until the seeds start to pop.
3. Add the turmeric powder, red chili powder, and salt to the saucepan. Stir well.
4. Add the vinegar and sugar to the saucepan. Stir until the sugar dissolves.
5. Pour the mixture over the mango and chili mixture in the mixing bowl. Stir well to combine.
6. Transfer the mixture to a sterilized glass jar with a tight-fitting lid.
7. Store the jar in a cool, dark place for at least 2-3 days to allow the flavors to develop.
8. After 2-3 days, the pickle is ready to eat. Serve as a condiment with your favorite Indian dishes.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Temperature:
N/A
Serving size:
Makes about 2 cups of pickle
Nutritional information:
Calories: 50
Fat: 3g
Carbohydrates: 6g
Protein: 1g
Substitutions for ingredients:
- You can use ripe mangoes instead of green mangoes, but the pickle will be sweeter.
- You can use any type of vinegar, but white vinegar works best.
- You can use any type of oil, but vegetable oil works best.
Variations:
- You can add other spices such as cinnamon, cloves, or cardamom for a different flavor.
- You can add other vegetables such as carrots or cauliflower for a different texture.
Tips and tricks:
- Make sure to sterilize the glass jar before using it to prevent contamination.
- Use a clean, dry spoon to scoop out the pickle to prevent spoilage.
- The pickle will last for several months if stored properly in a cool, dark place.
Storage instructions:
Store the jar in a cool, dark place for at least 2-3 days to allow the flavors to develop.
Reheating instructions:
N/A
Presentation ideas:
Serve the pickle in a small bowl as a condiment with your favorite Indian dishes.
Garnishes:
Garnish with fresh cilantro or mint leaves for a pop of color.
Pairings:
Serve with rice, dal, or any Indian curry.
Suggested side dishes:
Serve with naan bread or papadum.
Troubleshooting advice:
- If the pickle is too sour, add more sugar to balance the flavors.
- If the pickle is too spicy, reduce the amount of chili powder or omit the green chilies.
Food safety advice:
- Make sure to sterilize the glass jar before using it to prevent contamination.
- Use a clean, dry spoon to scoop out the pickle to prevent spoilage.
Food history:
Mango pickle is a popular condiment in Indian cuisine. It is typically made with green mangoes, spices, and oil.
Flavor profiles:
The mango-chili pickle is sweet, sour, and spicy with a tangy flavor from the vinegar.
Serving suggestions:
Serve the pickle in a small bowl as a condiment with your favorite Indian dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Indian