Ingredients with Measurements:
- 2 cups raw mango, peeled and chopped into small pieces
- 1/4 cup mustard seeds
- 1/4 cup fenugreek seeds
- 1/4 cup red chili powder
- 1/4 cup turmeric powder
- 1/4 cup salt
- 1/4 cup sesame oil
- 1/4 cup vinegar
Special equipment needed:
- A large mixing bowl
- A clean and dry glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped mango, mustard seeds, fenugreek seeds, red chili powder, turmeric powder, and salt.
2. Mix well until all the ingredients are evenly distributed.
3. Heat the sesame oil in a small pan until it is hot but not smoking.
4. Add the hot oil to the mango mixture and mix well.
5. Add the vinegar and mix again.
6. Transfer the mixture to a clean and dry glass jar with a tight-fitting lid.
7. Close the lid tightly and shake the jar well to mix everything together.
8. Keep the jar in a cool and dry place for at least 3 days to allow the flavors to develop.
9. After 3 days, open the jar and taste the pickle. If it is too sour, add a little more salt. If it is too salty, add a little more vinegar.
10. Once you are happy with the taste, close the jar tightly and store it in the refrigerator.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for 3 days, then refrigerate
Serving size:
- Makes about 2 cups of pickle
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 5g
- Protein: 1g
Substitutions for ingredients:
- You can use any type of raw mango for this recipe.
- If you don't have sesame oil, you can use any other neutral oil.
- If you don't have vinegar, you can use lemon juice.
Variations:
- You can add other spices like cumin, coriander, or fennel seeds to the pickle.
- You can also add garlic or ginger for extra flavor.
Tips and tricks:
- Make sure to use a clean and dry glass jar to store the pickle.
- Use a spoon or clean hands to mix the ingredients together.
- Taste the pickle after 3 days and adjust the seasoning as needed.
Storage instructions:
- Store the pickle in the refrigerator for up to 3 months.
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 or on a plate as a condiment.
Garnishes:
- You can garnish the pickle with fresh cilantro or mint leaves.
Pairings:
- This pickle goes well with rice, dal, or any Indian curry.
Suggested side dishes:
- Serve the pickle with papadums or naan bread.
Troubleshooting advice:
- If the pickle is too sour, add a little more salt. If it is too salty, add a little more vinegar.
Food safety advice:
- Make sure to use clean utensils and a clean glass jar to avoid contamination.
Food history:
- Mango pickle is a popular condiment in South Indian cuisine and is often served with rice and curry.
Flavor profiles:
- This pickle is spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve the pickle as a condiment with any Indian meal.
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Region: Indian