Ingredients with Measurements:
- 2 cups raw mango, peeled and diced
- 1 cup cooked chickpeas
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon red chili flakes
- 1 tablespoon salt
- 1 tablespoon sugar
Special equipment needed:
- A large mixing bowl
- A small frying pan
- Airtight jars for storage
Step-by-step instructions:
1. In a large mixing bowl, combine the diced raw mango and cooked chickpeas.
2. In a small frying pan, heat the mustard seeds, cumin seeds, and fennel seeds until they start to pop. Remove from heat and let cool.
3. Once cooled, add the toasted seeds to the mixing bowl with the mango and chickpeas.
4. Add the chopped mint and coriander leaves, lemon juice, olive oil, red chili flakes, salt, and sugar to the mixing bowl. Mix well.
5. Transfer the mixture into airtight jars and let it sit at room temperature for 2-3 days to allow the flavors to meld together.
6. After 2-3 days, the pickle is ready to eat. Store in the refrigerator for up to 2 weeks.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for 2-3 days, then store in the refrigerator.
Serving size:
Makes approximately 2 cups of pickle.
Nutritional information:
Serving size: 1 tablespoon
Calories: 20
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 2g
Dietary fiber: 0g
Sugar: 1g
Protein: 1g
Substitutions for ingredients:
- Raw mango can be substituted with green papaya or green apple.
- Cooked chickpeas can be substituted with cooked black beans or kidney beans.
- Fresh mint leaves can be substituted with fresh basil leaves.
Variations:
- Add diced red onion for a bit of crunch.
- Add chopped green chilies for extra heat.
- Substitute lemon juice with lime juice for a tangier flavor.
Tips and tricks:
- Make sure to use airtight jars for storage to prevent spoilage.
- Adjust the amount of red chili flakes to your preferred level of spiciness.
- Use a sharp knife to dice the raw mango for easier preparation.
Storage instructions:
Store in the refrigerator for up to 2 weeks.
Reheating instructions:
This pickle is meant to be eaten cold and does not need to be reheated.
Presentation ideas:
Serve the pickle in a small bowl as a condiment for Indian dishes.
Garnishes:
Garnish with a sprig of fresh mint or coriander leaves.
Pairings:
This pickle pairs well with rice dishes, curries, and grilled meats.
Suggested side dishes:
Serve with naan bread or pita bread.
Troubleshooting advice:
If the pickle is too sour, add a bit more sugar to balance out the flavors.
Food safety advice:
Make sure to use clean utensils and jars to prevent contamination.
Food history:
Pickles have been a popular condiment in India for centuries, with each region having its own unique variation.
Flavor profiles:
This pickle has a tangy and slightly spicy flavor with a hint of mint.
Serving suggestions:
Serve as a condiment for Indian dishes or as a side dish with grilled meats.
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Region: Indian