Ingredients with Measurements:
- 2 cups chopped raw mangoes
- 1/2 cup tamarind pulp
- 1/2 cup jaggery
- 1/4 cup mustard oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
Special equipment needed:
- A large mixing bowl
- A pan for roasting the spices
- A blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped mangoes, tamarind pulp, and jaggery. Mix well and set aside.
2. In a pan, dry roast the fenugreek seeds, fennel seeds, cumin seeds, and coriander seeds until fragrant. Let them cool down and then grind them into a fine powder.
3. Add the spice powder, red chili powder, turmeric powder, and salt to the mango mixture. Mix well.
4. Heat the mustard oil in a pan until it starts to smoke. Turn off the heat and let it cool down for a few minutes.
5. Add the cooled mustard oil to the mango mixture and mix well.
6. Transfer the mixture to a blender or food processor and blend until smooth.
7. Transfer the pickle to a clean, airtight jar and let it sit for at least 2-3 days before consuming.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- N/A
Serving size:
- Makes about 2 cups of pickle
Nutritional information:
- Calories: 50 per serving
- Fat: 2g
- Carbohydrates: 8g
- Protein: 1g
Substitutions for ingredients:
- You can use sugar instead of jaggery.
- You can use any neutral oil instead of mustard oil.
Variations:
- You can add chopped garlic and ginger to the pickle for extra flavor.
- You can add chopped green chilies for a spicy kick.
Tips and tricks:
- Make sure to use raw, unripe mangoes for this recipe.
- Adjust the amount of jaggery and tamarind pulp according to your taste preference.
- Store the pickle in a cool, dry place.
Storage instructions:
- Store the pickle in an airtight jar in a cool, dry place for up to 2-3 months.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pickle in a small bowl or jar with a spoon.
Garnishes:
- N/A
Pairings:
- This pickle goes well with rice, roti, or any Indian meal.
Suggested side dishes:
- Serve the pickle with papadum or any other Indian snack.
Troubleshooting advice:
- If the pickle is too sour, add more jaggery.
- If the pickle is too sweet, add more tamarind pulp.
Food safety advice:
- Make sure to use clean utensils and jars when making and storing the pickle.
- Do not consume the pickle if it smells or tastes off.
Food history:
- Tamarind mango pickle is a popular condiment in Indian cuisine, especially in the southern part of India.
Flavor profiles:
- This pickle is sweet, sour, and spicy with a tangy flavor from the tamarind.
Serving suggestions:
- Serve the pickle as a condiment with any Indian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian