Ingredients with Measurements:
- 2 large mangoes, peeled and diced
- 2 limes, juiced and zested
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of fennel seeds
- 1 teaspoon of coriander seeds
- 1 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1/2 cup of white vinegar
Special Equipment Needed:
- A large mixing bowl
- A sterilized glass jar with a tight-fitting lid
Step-by-Step Instructions:
1. In a large mixing bowl, combine the diced mangoes, lime juice, lime zest, salt, and sugar. Mix well and set aside.
2. In a small pan, dry roast the cumin seeds, mustard seeds, fennel seeds, and coriander seeds until fragrant. Remove from heat and let cool.
3. Using a mortar and pestle or a spice grinder, grind the roasted seeds into a fine powder.
4. Add the ground spices, turmeric powder, and red chili powder to the mango-lime mixture. Mix well.
5. In a small pan, heat the white vinegar until it comes to a boil. Pour the hot vinegar over the mango-lime mixture and mix well.
6. Transfer the pickle to a sterilized glass jar with a tight-fitting lid. Let it cool to room temperature before storing in the refrigerator.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Temperature:
No temperature required.
Serving size:
This recipe makes about 2 cups of mango-lime pickle.
Nutritional information:
Per serving (1 tablespoon):
Calories: 15
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 150mg
Total Carbohydrate: 3g
Dietary Fiber: 0g
Sugars: 2g
Protein: 0g
Substitutions for ingredients:
- You can use any type of mango for this recipe, but make sure they are ripe and sweet.
- You can use lemon juice and zest instead of lime.
- You can use any type of vinegar, but white vinegar works best.
Variations:
- You can add chopped onions, garlic, or ginger to the pickle for extra flavor.
- You can add chopped green chilies or jalapenos for some heat.
- You can add chopped fresh herbs like cilantro or mint for freshness.
Tips and Tricks:
- Make sure the glass jar you use for storing the pickle is sterilized to prevent any bacterial growth.
- Use a clean and dry spoon every time you take out the pickle from the jar to prevent contamination.
- The pickle will taste better after a few days in the refrigerator as the flavors will develop.
Storage Instructions:
Store the mango-lime pickle in a sterilized glass jar with a tight-fitting lid in the refrigerator for up to 2 months.
Reheating Instructions:
No reheating required.
Presentation Ideas:
Serve the mango-lime pickle in a small bowl or ramekin as a condiment for Indian meals.
Garnishes:
Garnish the mango-lime pickle with chopped fresh herbs like cilantro or mint.
Pairings:
This pickle goes well with Indian dishes like biryani, curry, and dal.
Suggested Side Dishes:
Serve the mango-lime pickle with steamed rice, naan bread, or papadums.
Troubleshooting Advice:
- If the pickle is too sour, add a little more sugar to balance the flavors.
- If the pickle is too salty, add a little more sugar and lime juice to balance the flavors.
Food Safety Advice:
- Make sure to sterilize the glass jar before storing the pickle to prevent any bacterial growth.
- Use a clean and dry spoon every time you take out the pickle from the jar to prevent contamination.
Food History:
Mango-lime pickle is a popular condiment in Indian cuisine. It is usually made during the summer months when mangoes are in season.
Flavor Profiles:
This pickle has a sweet and tangy flavor with a hint of spice from the roasted seeds and chili powder.
Serving Suggestions:
Serve the mango-lime pickle as a condiment for Indian meals or as a side dish for rice dishes.
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Region: Indian