Delightful Delicacy: A Mouthwatering Mango Pickle Recipe
Popular dish of south asian households
Mango pickle, a popular condiment in many South Asian households, is more than just a side dish; it is a cultural symbol, demonstrating the vibrancy of flavours and the skill of preserving fresh vegetables. The very idea of mango pickle brings back memories of tantalising fragrances drifting from grandmother’s kitchen and leisurely summer afternoons spent eating spicy, sour tidbits. In this blog, we explore the lovely world of mango pickle and present a recipe that promises to tantalise your taste senses and induce reminiscence with each bite.
Ingredients needed to prepare
- 1 kg raw mangoes, firm and sour
- 200 grams mustard seeds
- 100 grams fenugreek seeds
- 200 grams red chili powder
- 100 grams turmeric powder
- 200 ml Sesame oil
- 100 grams salt
- 50 grams asafoetida (hing)
- 10-12 cloves of garlic
- 2 tablespoons vinegar (optional)
How to do Mango Pickle step by step
1. Wash and completely dry the raw mangoes. Cut them into small, consistent pieces and discard the seeds.
2. In a dry skillet, toast the mustard and fenugreek seeds separately until aromatic. Let them cool off.
3. Using a spice grinder or a mortar and pestle, finely crush the roasted mustard and fenugreek seeds together.
4. In a large mixing bowl, combine the powdered mustard, fenugreek, red chilli, turmeric, and salt. Mix thoroughly to achieve even distribution of spices.
5. Heat the mustard oil in a pan until it reaches smoking temperature. Turn off the heat and let the oil cool somewhat.
6. Add the asafoetida (hing) to the heating oil and allow it sizzle for a few seconds.
7. Add the heating oil to the spice mixture in the bowl. Mix vigorously to get a thick paste. If desired, add vinegar at this point for additional tanginess.
8. Combine the diced mango pieces and whole garlic cloves with the spice paste. Mix thoroughly, ensuring that the mango slices are evenly coated in the spice mixture.
9. Transfer the mango pickle mixture to a clean, dry glass jar. To avoid ruining the pickle, make sure the jar is absolutely dry.
10. Tighten the cover of the jar and store it in a cool, dry area away from direct sunlight.
11. Let the mango pickle mature for at least a week before eating. During this time, the flavours will combine, creating a wonderfully tangy and spicy pickle.
12. After the pickle has matured, serve it as a side dish to rice, dal, or any other Indian meal. Enjoy the explosion of flavours with each bite!
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In conclusion, mango pickle is a culinary heritage passed down through generations, capturing the essence of summer in a jar. With this easy but delectable recipe, you can replicate the enchantment of homemade mango pickle in your own kitchen. So gather your ingredients, release your imagination, and go on a culinary adventure to celebrate mango pickle’s ageless fascination
