Ingredients with Measurements:
- 2 large mangoes, peeled and diced
- 2 medium cucumbers, peeled and diced
- 1 small red onion, thinly sliced
- 1/4 cup white vinegar
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 tablespoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red pepper flakes
Special equipment needed:
- A large mixing bowl
- A medium saucepan
- A sterilized glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the diced mangoes, cucumbers, and sliced red onion.
2. In a medium saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, cumin seeds, turmeric powder, and red pepper flakes. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Once the mixture comes to a boil, remove it from the heat and pour it over the mango-cucumber mixture in the mixing bowl.
4. Stir the mixture until all the ingredients are well combined and the mango and cucumber are coated in the pickling liquid.
5. Transfer the mixture to a sterilized glass jar with a tight-fitting lid.
6. Allow the pickle to cool to room temperature before sealing the jar.
7. Refrigerate the pickle for at least 24 hours before serving to allow the flavors to meld together.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for cooling, refrigerate for storage
Serving size:
Makes about 2 cups of pickle
Nutritional information:
Serving size: 1 tablespoon
Calories: 15
Total fat: 0g
Saturated fat: 0g
Trans fat: 0g
Cholesterol: 0mg
Sodium: 105mg
Total carbohydrates: 4g
Dietary fiber: 0g
Sugars: 3g
Protein: 0g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use honey or maple syrup instead of sugar.
- You can use black mustard seeds instead of yellow mustard seeds.
- You can use ground cumin instead of cumin seeds.
- You can use fresh chili peppers instead of red pepper flakes.
Variations:
- You can add chopped fresh herbs like cilantro or mint to the pickle for extra flavor.
- You can add diced bell peppers or carrots to the pickle for extra crunch.
- You can add a pinch of garam masala or curry powder to the pickle for a spicy twist.
Tips and tricks:
- Make sure to use ripe but firm mangoes for this recipe.
- You can adjust the amount of sugar and salt to your liking.
- You can store the pickle in the refrigerator for up to 2 weeks.
Storage instructions:
Store the pickle in a sterilized glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
This pickle is meant to be served cold and does not need to be reheated.
Presentation ideas:
Serve the pickle in a small bowl or on a platter with other Indian-inspired appetizers like samosas or pakoras.
Garnishes:
Garnish the pickle with chopped fresh cilantro or mint leaves.
Pairings:
This pickle pairs well with grilled meats, fish, or vegetables.
Suggested side dishes:
Serve the pickle with naan bread, rice, or a simple salad.
Troubleshooting advice:
- If the pickle is too sour, you can add a little more sugar to balance out the flavors.
- If the pickle is too salty, you can dilute it with a little more water.
Food safety advice:
Make sure to sterilize the glass jar and lid before using it to store the pickle. Always use clean utensils and hands when handling the ingredients.
Food history:
Pickles are a popular condiment in many cultures around the world, including India. Mango pickle is a staple in Indian cuisine and is often made with a variety of spices and seasonings.
Flavor profiles:
This mango-cucumber pickle is sweet, tangy, and slightly spicy. The combination of mango and cucumber gives it a refreshing and crunchy texture.
Serving suggestions:
Serve this pickle as a condiment with Indian-inspired dishes like biryani, curry, or tandoori chicken.
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