Homemade Mango Pickle is a tangy and spicy condiment that brings a burst of flavor to any meal. This traditional Indian recipe is not only easy to make but also a great way to preserve the freshness of ripe mangoes. Whether you enjoy it with rice, roti, or as a side with your favorite dishes, this pickle will elevate your culinary experience. In this article, we will guide you through the ingredients and the step-by-step process to create your own Homemade Mango Pickle, ensuring that you can enjoy this delightful treat any time of the year.
Ingredients:
- 4 medium-sized raw mangoes, peeled and chopped
- 1/4 cup salt
- 1 tablespoon turmeric powder
- 2 tablespoons red chili powder (adjust to taste)
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1/2 cup mustard oil
- 1 tablespoon sugar (optional)
- 1/2 teaspoon asafetida (hing)
Instructions:
Step 1: Prepare the Mangoes
Start by washing the raw mangoes thoroughly. Peel the mangoes and chop them into small pieces. Place the chopped mangoes in a mixing bowl and add salt. Mix well and let it sit for about 2 hours. This process helps in drawing out excess moisture from the mangoes.
Step 2: Mix Spices
In a separate bowl, combine turmeric powder and red chili powder. This spice mix will add color and flavor to your pickle.
Step 3: Temper the Spices
In a pan, dry roast the mustard seeds and fenugreek seeds until they become aromatic. Allow them to cool, then grind them coarsely. Add this to the spice mix prepared in the previous step.
Step 4: Combine Ingredients
After the mangoes have sat for 2 hours, drain any excess liquid. Add the spice mixture, sugar (if using), and asafetida to the mangoes. Mix everything thoroughly, ensuring that the mango pieces are well coated with the spices.
Step 5: Add Mustard Oil
Pour the mustard oil over the mango mixture. Ensure that the oil covers all the mango pieces. This oil acts as a preservative and adds richness to the pickle.
Step 6: Store the Pickle
Transfer the mango pickle to a clean, dry glass jar. Seal the jar tightly and let it sit in a cool, dark place for at least a week. This allows the flavors to meld together and develop a richer taste. Shake the jar gently every couple of days to mix the ingredients.
FAQs
Can I use ripe mangoes for this pickle?
It is best to use raw, green mangoes for this recipe as they provide the right balance of tartness and crunch. Ripe mangoes may not yield the same flavor profile.
How long can I store Homemade Mango Pickle?
When stored properly in a cool, dark place, Homemade Mango Pickle can last for several months. Ensure that the mango pieces are always submerged in oil to prevent spoilage.
Can I adjust the spice levels in the pickle?
Absolutely! You can adjust the amount of red chili powder and mustard seeds according to your spice preference. Feel free to experiment to find the perfect balance for your taste.
Is mustard oil necessary for this recipe?
Mustard oil is traditional in many Indian pickles and adds a unique flavor. However, you can substitute it with another oil like sesame or vegetable oil if you prefer.
What dishes pair well with Homemade Mango Pickle?
Homemade Mango Pickle complements a variety of dishes, including rice, dal, parathas, and curries. It can also be enjoyed as a tangy spread on sandwiches or wraps.