Greetings from FoodieFront for yet another gastronomic journey, my fellow foodies! We’re exploring the realm of tangy goodness today with a classic that has stood the test of time: mango pickles. If you’ve ever enjoyed the burst of flavors that go with this sauce, you’ll see why so many homes keep it on hand. But worry not—our Mango Pickle recipe will walk you through the process of making this delicious treat, regardless of your level of culinary expertise.
Also: Hungry for More? Ballerina Farm Sourdough – How to Make Ballerina Farm Sourdough!
INGREDIENTS
- 4 medium-sized Raw mangoes
- 2 tablespoons Mustard seeds
- 1 tablespoon Fenugreek seeds
- 2 tablespoons Red chili powder
- 1 teaspoon Turmeric powder
- Asafoetida (a pinch)
- Salt (to taste)
- 1 cup Mustard oil
INSTRUCTIONS
Step 1: Prepare the Mangoes
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Thoroughly wash and pat dry the mangoes.
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To avoid adding moisture to the pickle, chop them into small, bite-sized pieces while making sure they are dry.
Step 2: Spice Mix
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Toast the fenugreek and mustard seeds in a pan until a fragrant scent emerges. After letting them cool, powder them finely.
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Toss in the asafoetida, red chili powder, turmeric powder, and salt. Blend thoroughly.
Step 3: Combine Ingredients
-
Coat the mango chunks well with the spice mixture by tossing them in a big bowl.
Step 4: Pack into Jars
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Glass jars should be sterilized and then cooled.
-
Tightly fill the jars with the spiced mango mixture, making sure there are no spaces for air.
Step 5: Pour Mustard Oil
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Bring mustard oil to a smoking temperature. Let it cool down a little.
-
Make sure that every piece of the mango mixture in the jars is submerged by pouring the oil over it.
Step 6: Seal and Store
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Before savoring the wonderful goodness of the pickle, make sure the jars are well sealed and allow it to mature for at least a week in a cool, dark place.
Mango Pickle
Enjoy the nostalgic taste of the past with our traditional-embracing Mango Pickle recipe. Every bite is a symphony of flavors, from the zesty appeal of raw mangoes to the fragrant blend of spices.
Equipment
- Chopping board
- Knife
- Pan for roasting
- Grinder
- Large mixing bowl
- Glass Jars:
- Cooking pot
Ingredients
- 4 medium-sized Raw mangoes
- 2 tablespoons Mustard seeds
- 1 tablespoon Fenugreek seeds
- 2 tablespoons Red chili powder
- 1 teaspoon Turmeric powder
- Asafoetida (a pinch)
- Salt (to taste)
- 1 cup Mustard oil
Instructions
Step 1: Prepare the Mangoes
- Thoroughly wash and pat dry the mangoes.
- To avoid adding moisture to the pickle, chop them into small, bite-sized pieces while making sure they are dry.
Step 2: Spice Mix
- Toast the fenugreek and mustard seeds in a pan until a fragrant scent emerges. After letting them cool, powder them finely.
- Toss in the asafoetida, red chili powder, turmeric powder, and salt. Blend thoroughly.
Step 3: Combine Ingredients
- Coat the mango chunks well with the spice mixture by tossing them in a big bowl.
Step 4: Pack into Jars
- Glass jars should be sterilized and then cooled.
- Tightly fill the jars with the spiced mango mixture, making sure there are no spaces for air.
Step 5: Pour Mustard Oil
- Bring mustard oil to a smoking temperature. Let it cool down a little.
- Make sure that every piece of the mango mixture in the jars is submerged by pouring the oil over it.
Step 6: Seal and Store
- Before savoring the wonderful goodness of the pickle, make sure the jars are well sealed and allow it to mature for at least a week in a cool, dark place.
Video
Notes
Pro Tip:
Mango pickles are a great way to get probiotics in addition to delicious flavor. A healthy gut is encouraged by the fermentation process, which promotes the growth of beneficial bacteria. So enjoy this delicious condiment and watch as your taste buds dance!Also: Hungry for More? Chamoy Pickle Recipe – How to Make Chamoy Pickle at Home
Frequently Asked Questions:
Q: How long does it take for the mango pickle to be ready to eat?
A week or longer of maturing in a cool, dark environment is necessary for the flavors in mango pickles to fully develop. For the greatest taste, the waiting period is worthwhile!
Q: Can I adjust the spice level in the mango pickle?
A: Definitely! The adaptability of homemade pickles is their beauty. By varying the quantity of red chili powder to suit your taste, you can modify the degree of spice.
Q: Is it necessary to use mustard oil in the pickle?
A: You can use different oils if you’d like, but mustard oil offers a unique flavor. Remember that there may be a minor variation in flavor.
Q: How long does homemade mango pickle last?
A: Homemade mango pickles last for months or even a year if stored correctly in airtight jars. Just be careful not to expose it to dampness.
Q: Can I use ripe mangoes instead of raw ones for the pickle?
A: Because of their tart flavor, raw mangoes are commonly used in this dish. Opting for raw mangoes is advised as ripe ones have the potential to change the taste and consistency.
Q: Is mango pickle healthy?
A healthy diet can include mango pickles if consumed in moderation. Mangoes provide vitamin C, and mustard oil provides good lipids. However, it’s best savored in moderation because of its high oil and salt content.
Q: Can I store mango pickle in a plastic container?
A: The best jars to store mango pickles in are glass or ceramic ones. Over time, plastic containers may absorb flavors and change the flavor.
Q: Can I speed up the maturation process of the pickle?
A: The blending of flavors depends on the maturation process. The key is patience! Refrain from rushing because the best taste is guaranteed by waiting.
Nutrition Fact –
Nutritional Content Per Serving (1 tablespoon, approximately):
Calories: 20-30 kcal
Total Fat: 2-3g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 300-400mg (varies based on salt content)
Total Carbohydrates: 1-2g
Dietary Fiber: 0-1g
Sugars: 0-1g
Protein: 0-1g
