Cut mango pickle is a popular and flavorful condiment in many Indian households. It combines the tanginess of raw mangoes with a blend of spices, creating a delicious accompaniment to meals. Here’s a simple recipe to make cut mango pickle at home.
Ingredients
- Raw mangoes: 1 kg (preferably sour and firm)
- Salt: 100 grams (rock salt is preferable)
- Turmeric powder: 2 teaspoons
- Red chili powder: 3 tablespoons (adjust for spice preference)
- Fenugreek seeds: 1 tablespoon (coarsely powdered)
- Mustard seeds: 2 tablespoons (coarsely powdered)
- Asafoetida (hing): a pinch
- Sesame oil: 200 ml (or any cooking oil of your choice)
- Garlic cloves: 10-12 (optional, for added flavor)
Instructions
- Prepare the Mangoes:
- Wash the raw mangoes thoroughly and dry them completely with a clean cloth. This step is crucial to prevent any moisture, which can spoil the pickle.
- Cut the mangoes into medium-sized pieces, approximately 1-2 inches, keeping the skin on for added texture
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- Mix the Spices:
- In a large mixing bowl, combine the mango pieces with salt and turmeric powder. Mix well and let it sit for about an hour. This helps the mango pieces to absorb the salt and turmeric, enhancing their flavor.
- Add red chili powder, coarsely powdered fenugreek seeds, mustard seeds, and asafoetida to the mango pieces. Mix thoroughly to ensure even coating
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- Add Oil and Garlic:
- Heat the sesame oil in a pan until it is hot but not smoking. Allow it to cool slightly.
- Pour the cooled oil over the mango and spice mixture. The oil acts as a preservative and enhances the flavor of the pickle.
- If using garlic, add the peeled cloves to the mixture for an extra layer of flavor.
- Fermentation Process:
- Transfer the mixture to a clean, dry glass jar. Ensure that the jar is airtight to prevent contamination.
- Leave the jar in a warm place for about 3 to 5 days. Shake the jar gently once a day to help the flavors meld together.
- Storage:
- After the fermentation period, your cut mango pickle is ready to be enjoyed! Store it in the refrigerator, where it can last for several weeks.
Enjoy Your Cut Mango Pickle!
This cut mango pickle is perfect as a side dish with rice, chapati, or even as a topping for snacks. Its spicy and tangy flavor will surely enhance your meals and bring a taste of traditional Indian cuisine to your table.Tips
- Choose the Right Mango: Opt for sour, firm mangoes for the best texture and flavor.
- Adjust Spice Levels: Feel free to modify the amount of red chili powder based on your heat preference.
- Experiment with Flavors: You can add other spices like fennel seeds or ginger for additional flavor variations.