Homemade Mango Pickle Recipe
Making mango pickle at home is a fun and tasty project. Here's a simple recipe you can follow to make delicious mango pickle.
Ingredients:
- 4 raw mangoes
- 1/2 cup salt
- 1/2 cup mustard oil
- 2 tablespoons red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon fenugreek seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 teaspoon asafoetida (hing)
Instructions:
STEP 1- Prepare the Mangoes:
- Wash the mangoes thoroughly and pat them dry with a clean cloth.
- Cut the mangoes into small pieces, discarding the seeds.
STEP 2- Dry the Mango Pieces:
- Spread the mango pieces on a tray and let them dry in a cool, shady place for about 4-5 hours. This helps remove excess moisture.
STEP 3- Mix the Spices:
- In a large bowl, combine the salt, red chili powder, and turmeric powder with the dried mango pieces. Mix well so that the mango pieces are coated evenly.
STEP 4- Prepare the Spice Mixture:
- Heat a small pan on medium flame. Dry roast the fenugreek seeds, mustard seeds, fennel seeds, and cumin seeds until they become fragrant. Be careful not to burn them.
- Let the roasted seeds cool down, then grind them coarsely using a mortar and pestle or a spice grinder.
STEP 5- Add the Spices:
- Add the ground spice mixture to the mango pieces and mix well.
STEP 6- Heat the Oil:
- In a small pan, heat the mustard oil until it starts to smoke. Turn off the heat and let the oil cool down slightly.
- Once the oil is warm (not hot), add asafoetida and stir.
STEP 7- Combine Everything:
- Pour the warm oil over the spiced mango pieces and mix thoroughly. Ensure all the mango pieces are well-coated with the oil and spices.
STEP 8- Store the Pickle:
- Transfer the pickle to a clean, dry glass jar. Press down the mango pieces so that they are submerged in the oil.
- Close the jar tightly and keep it in a sunny spot for about 7-10 days. Shake the jar once a day to mix the contents.