Ingredients with Measurements:
- 2 raw mangoes, peeled and chopped into small pieces
- 1 tablespoon salt
- 1 tablespoon red chili powder
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon turmeric powder
- 1 tablespoon asafoetida powder
- 1/2 cup mustard oil
Special equipment needed:
- A clean and dry glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash and dry the raw mangoes. Peel them and chop them into small pieces.
2. In a mixing bowl, add the chopped mangoes and salt. Mix well and keep aside for 30 minutes.
3. In a pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and coriander seeds until fragrant. Let them cool down and then grind them into a fine powder.
4. In the same pan, heat mustard oil until it reaches smoking point. Turn off the heat and let it cool down.
5. Add the ground spice powder, red chili powder, turmeric powder, and asafoetida powder to the mangoes. Mix well.
6. Add the cooled mustard oil to the mango mixture and mix well.
7. Transfer the mango pickle to a clean and dry glass jar. Close the lid tightly.
8. Keep the jar in a cool and dry place for 2-3 days to allow the flavors to develop.
9. After 2-3 days, the raw mango pickle is ready to be served.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Resting time: 2-3 days
Temperature:
Room temperature
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 8g
Protein: 2g
Sodium: 590mg
Fiber: 2g
Sugar: 4g
Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Asafoetida powder can be substituted with garlic powder.
Variations:
- Add chopped garlic and ginger to the mango pickle for extra flavor.
- Add sugar or jaggery to balance out the sourness of the raw mangoes.
Tips and tricks:
- Use a clean and dry glass jar to store the pickle.
- Make sure the mangoes are completely dry before chopping them.
- Use a dry spoon to take out the pickle from the jar.
Storage instructions:
Store the raw mango pickle in a cool and dry place for up to 6 months.
Reheating instructions:
The raw mango pickle does not need to be reheated.
Presentation ideas:
Serve the raw mango pickle in a small bowl or on a plate.
Garnishes:
Garnish with fresh coriander leaves or chopped green chilies.
Pairings:
Serve the raw mango pickle with any Indian meal, such as rice and dal or roti and sabzi.
Suggested side dishes:
Serve the raw mango pickle with papad or roasted peanuts.
Troubleshooting advice:
If the pickle is too sour, add some sugar or jaggery to balance out the flavors.
Food safety advice:
Make sure the glass jar is completely clean and dry before storing the pickle.
Food history:
Raw mango pickle is a popular condiment in India and is made during the summer months when raw mangoes are in season.
Flavor profiles:
The raw mango pickle is sour, spicy, and slightly bitter.
Serving suggestions:
Serve the raw mango pickle as a condiment with any Indian meal.
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Region: Indian