Ingredients with Measurements:
- 2 large green mangoes, peeled and cut into small cubes
- 1/2 cup mustard oil
- 1/4 cup red chili powder
- 2 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp nigella seeds
- 1 tbsp fenugreek seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 cup 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 dry pan, roast the fennel, cumin, coriander, nigella, and fenugreek seeds until fragrant. Let them cool and then grind them into a fine powder.
2. In a large mixing bowl, combine the mango cubes, mustard oil, red chili powder, turmeric powder, salt, and the ground spice mixture. Mix well.
3. Add the white vinegar to the mixture and stir until everything is well combined.
4. Transfer the mixture to a sterilized glass jar and press it down firmly. Make sure there are no air pockets.
5. Close the lid tightly and store the jar in a cool, dark place for at least 3 days before consuming.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- Makes about 2 cups of pickle
Nutritional information:
- Calories: 50 per serving
- Fat: 4g
- Carbohydrates: 3g
- Protein: 1g
Substitutions for ingredients:
- Mustard oil can be substituted with any other neutral oil.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
Variations:
- Add some grated ginger and garlic to the mixture for an extra kick of flavor.
- Use ripe mangoes instead of green for a sweeter pickle.
Tips and tricks:
- Make sure to use a sterilized glass jar to prevent any bacterial growth.
- The longer the pickle sits, the better it tastes.
- Adjust the amount of red chili powder according to your spice tolerance.
Storage instructions:
- Store the pickle in a cool, dark place for up to 6 months.
Reheating instructions:
- This pickle is meant to be consumed cold and does not need to be reheated.
Presentation ideas:
- Serve the pickle in a small bowl with some crackers or chips on the side.
Garnishes:
- Garnish with some fresh cilantro leaves or chopped green onions.
Pairings:
- This pickle pairs well with Indian dishes like biryani or curry.
Suggested side dishes:
- Serve with some plain yogurt or raita to balance out the spice.
Troubleshooting advice:
- If the pickle tastes too sour, add a pinch of sugar to balance it out.
- If the pickle is too spicy, add some more mango cubes to dilute the heat.
Food safety advice:
- Make sure to use clean utensils and hands while making the pickle.
- Store the pickle in a sterilized glass jar to prevent any bacterial growth.
Food history:
- Mango pickle is a popular condiment in Indian cuisine and has been around for centuries.
Flavor profiles:
- This pickle is spicy, tangy, and slightly bitter from the mustard oil.
Serving suggestions:
- Serve as a condiment with any Indian meal.
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Region: Indian