Mango Pickle

There are a lot of mango pickle recipes however this is the traditional mango pickle recipe made by the east Indians. It is easy and has a pungent flavor with a burst of spices

Course Side Dish

Cuisine East-Indian

Keyword condiments, fruits, mango, pickle

Prep Time 3 days 10 minutes

Cook Time 5 minutes

Maturing Time 15 days

Total Time 18 days 15 minutes

Servings Jars

Calories 468kcal

Author Veena Azmanov

Cost $20

Equipment

Cutting Board
Kitchen Knife
Suate pan
Mason jars

Ingredients

20 Mangoes (raw) green - cut into chunks
150 grams Salt
2 ½ liters Cooking oil
150 grams Mustard seeds rai
60 grams Fenugreek seeds methi dana
20 grams Asafetida powder hing
150 grams Chili powder Cayenne
50 grams Turmeric powder haldi

US Customary - Metric

Instructions

Wash the mangoes throughly and pat them dry.
Cut the mangoes into bite-size pieces
Mix the cut mangoes with the salt and let it sit in the sun for 2 days
(we basically want to drain all the water from the mangoes)
Once done, take a bowl and put the chopped mango chunks in it.
Add the turmeric powder, chili powder, asafetida(hing) powdered, fenugreek(methi) seeds and mustard seeds. Mix well
Bring the oil to a boil in a heavy bottom suace pan. Then, let it come to room temperature again.
Transfer the mango mixture into a jar and pour the oil over it.
Fill it up completely making sure all the mango chunks are covered with oil.
If you do not cover the mango pieces with oil well, the pickle will get bad
Leave the jars to mature for at least 10 to 15 days before you eat the pickle. The longer the pickle will mature the better it will taste.

Notes

Drying the mangoes

Drying the mangoes before making the pickle is important.
If you do not dry the mangoes well moisture in the mangoes will reduce the shelf-life of the pickle.
An alternate method to drying mangoes if you can't put them in the sun is to air dry .them in the fridge. Place them on the tray open in the fridge. This will take a few days.

Nutrition