Mango pickle is an evergreen recipe which is followed from generations. It’s finger licking, fragrant and would simply lure anyone because of its aroma, appealing color and spiciness. It’s a preferred recipe for particular flavor. Spicy, hot & tangy, this raw mango pickle is made in a South Indian Style with pickling homemade spice powder. The key ingredients for making this unique pickle are fenugreek, mustard, turmeric and dry red chilies, a traditional way of making mango pickle which can be preserved for a long time in a pickle jar/glass jar. Raw mango pickle is a spicy condiment made in almost every Indian household in mango season. Ideal for breakfast, lunch or dinner. A lot of commercially produced pickles use preservatives like citric acid and sodium benzoate. Homemade pickles are healthier where mangoes are pickled using salt, veggie oil and a mix of hot spices, in a really cautious procedure which assures pickles are stored for a long time.
Raw sour Mango – 600 gm
Salt – 3 tbs
Turmeric powder -1 Tsp
To fry –
Mustard – 3/4 Tsp
Fenugreek – 3 Tsp
Dry Chilies (Guntur and Byadgi/
Kashmir chilies) – 20 to 25 no’s
For tempering –
Mustard – 1/2 Tsp
Oil – 2 Tbs
Choose fresh green mango to make pickle. Wash and wipe it with a cotton cloth.
Sundry the jar and other utensils used to make pickle (including the knife, chopping board, wooden spoon, bowl etc..)
Chop raw mango into small-medium cubes.
Take the pickle jar add 1 tbs of salt to the base, then add chopped mangoes to it add remaining salt, Shake well so that all pieces are uniformly mixed with salt
Cover the bowl with a clean cloth/a tight stopper to seal it and keep it in sunlight for 2 to 3 days. Shake the mango pieces every day.
On the day you mix the spice powder, strain the juice released from the raw mangoes completely with a strainer.
Boil the strained juice for few secs, then turn off the flame, allow it to cool completely.
Keep all the ingredients handy to make spice powder as shown in the image, heat a pan dry roast all the ingredients on a medium flame one by one.
Once done allow it to cool completely, then transfer it to a blender, make a fine powder and keep ready.
Heat a pan for tempering, add oil in it, when it is hot add mustard in it when it begins to splutter switch off the flame,
allow it to cool completely.
Add raw mango (marinated) in a clean dry bowl, add boiled juice, turmeric powder, spice powder mix it well with a wooden spoon/ladle. Ensure the tempering is cool mix it with the prepared mango mixture.
Transfer it to the pickle jar.
Using and Storage Instructions:
Wetness is definitely the largest killer of pickles in moisture and hot conditions, it is advisable to keep pickle in the fridge. Wait for a pickle to get marinated for a month before you decide to refrigerate.
Ensure the cover is closed tight all the time without allowing dampness in.
Make use of a clean dry spoon so that there’s no dampness any time you go ahead and take pickle from the bottle.
For simpler and frequent use, shift little portions to a smaller jar.