Mango Pickle is a spicy and tangy mango preserve. In India every family has its favourite recipe. It is a popular condiment that adds more flavour to any meal.
Mango Pickle is simple to prepare and does not require cooking, but it has several steps to follow and once prepared it is necessary to let it mature for at least 5 days before consuming it. Furthermore, which is not very simple, you need to find a green mango, therefore unripe, which has a decidedly sour and not sweet flavour.
Ingredients:
- 1 green mango (unripe) cut into cubes, with the peel approximately (200g)
- 2 tablespoons of salt
- 2 tablespoons sunflower seed oil
- half a teaspoon of black mustard seeds
- 1 teaspoon fenugreek seeds (methi)
- 1 teaspoon coarsely ground coriander seeds
- 1 teaspoon coarsely ground fennel seeds
- 1/4 teaspoon Turmeric
- 1 teaspoon chilli powder (or according to personal tolerance)
Procedure:
- First we cut the mango and remove the seed, then we cut it into cubes; we place it in a bowl with the salt, mix well and let it rest for 3 or 4 hours so that it loses the vegetation water.
- Once 3/4 hours have passed, we squeeze, without throwing away the liquid, the pieces of mango that have already released the water and spread them evenly on a flat surface such as a tray, where we leave it to dry for 4/5 hours, possibly in the light of Sun.In the meantime, prepare the masala by inserting the spices into the water released by the mango, then mix well.
Once the mango has been dried in the sun, we can see that it has shrunk slightly in volume but must still be moist. - Now as a last step we take the bowl with the spices, which will have absorbed the liquid at this point, and insert the mango pieces and the oil and mix everything very well. We place everything in a previously sterilized glass jar, close it with the cap and let it mature for 5 days, stirring it once a day.
- Pickle can be enjoyed with rice dishes, meat or even simply with roti
FAQ
1.What type of mangoes are best for making mango pickle?
The best mangoes for pickle are unripe, green, and firm mangoes. Varieties like Rajapuri, Totapuri, or Kesar are often preferred for their tanginess and texture.
2. How do I ensure my mango pickle has a long shelf life?
To ensure a long shelf life, use fresh, high-quality ingredients, sterilize your jars and utensils properly, and store the pickle in a cool, dry place. Also, ensure the mango pieces are thoroughly coated with oil and spices to prevent mold growth.
3. Can I reduce the amount of oil or salt in the recipe?
Oil and salt act as preservatives in mango pickle. While you can reduce them slightly, doing so significantly might compromise the shelf life and flavor of the pickle. It’s best to follow traditional proportions for optimal results.
4. How long should I let the mango pickle sit before eating?
Mango pickle typically needs to sit for at least one to two weeks to allow the flavors to develop fully. Some recipes may suggest waiting even longer for a richer taste.
5. What are some common variations of mango pickle?
There are many regional variations of mango pickle. For example, South Indian versions often include mustard seeds, curry leaves, and asafoetida, while North Indian versions might have fennel seeds and nigella seeds. You can also find sweet mango pickles made with jaggery or sugar.
