Dry mango pickle, known for its tangy, spicy, and lip-smacking taste, is a popular delicacy in Karnataka and across South India. This type of pickle is unique because it doesn’t have the liquid consistency of traditional pickles and can be stored for longer periods. If you want to make authentic Kannada-style dry mango pickle, follow these steps to achieve the perfect balance of flavors.
Ingredients:
- Raw Mangoes: 1 kg (select firm, unripe mangoes)
- Red Chili Powder: 200 grams (adjust according to your spice preference)
- Turmeric Powder: 2 tablespoons
- Fenugreek Seeds: 50 grams (dry roasted and ground to a fine powder)
- Mustard Seeds: 100 grams (ground to a coarse powder)
- Salt: 150 grams (or to taste)
- Asafoetida (Hing): 1 teaspoon
- Sesame Oil (Gingelly Oil): 200 ml
Equipment:
- Large mixing bowl
- Airtight glass jar or ceramic container
- Wooden spoon for mixing
Preparation Steps:
Prepare the Mangoes:
- Wash the raw mangoes thoroughly and dry them with a cloth to ensure there is no moisture.
- Cut the mangoes into small, bite-sized pieces and remove any excess moisture using a dry cloth or paper towel. The mango pieces should be dry to prevent spoilage.
Marinate the Mangoes:
- In a large mixing bowl, add the mango pieces and sprinkle turmeric powder and salt over them. Mix well and let the mango pieces marinate for 24 hours in a cool, dry place. This process helps reduce excess moisture from the mangoes.
Prepare the Spice Mix:
- Dry roast the fenugreek seeds on low heat until they release a fragrant aroma. Grind them into a fine powder.
- Grind the mustard seeds into a coarse powder.
- Combine the red chili powder, roasted fenugreek powder, and ground mustard seeds in a bowl. Mix well to form a uniform spice blend.
Combine the Mangoes and Spices:
- After 24 hours, drain any liquid released by the mangoes and transfer them to a fresh, dry bowl.
- Add the prepared spice mix to the mango pieces and mix thoroughly so that each piece is evenly coated with the spices.
- Sprinkle asafoetida over the mixture for enhanced flavor.
Add the Oil:
- Heat the sesame oil until warm (do not overheat or let it reach its smoking point). Allow the oil to cool slightly before pouring it over the mango and spice mixture.
- Mix well so that the oil coats the mango pieces and helps them absorb the flavors of the spices.
Transfer and Store:
- Spoon the prepared pickle into a clean, dry airtight jar or ceramic container. Press the mixture down gently to remove any air pockets.
- Ensure that the top layer of the pickle is covered with a thin layer of oil. This acts as a preservative and prevents the pickle from spoiling.
Curing Process:
- Let the pickle rest in a cool, dry place for at least 10 days. This allows the mango pieces to soak in the flavors of the spices and oil, resulting in a more intense and delicious taste.
- Stir the pickle every 2-3 days with a dry spoon to ensure even distribution of the oil and spices.
Serving Suggestions:
Kannada-style dry mango pickle pairs wonderfully with hot rice and a dollop of ghee, chapatis, parathas, and even curd rice. Its tangy, spicy flavor can elevate any simple meal and make it more enjoyable.
Storage Tips:
- Store the pickle in an airtight container at room temperature or in a cool, dry place.
- Always use a dry spoon to serve the pickle to prevent contamination and extend its shelf life.
Final Thoughts:
Making dry mango pickle in Kannada style at home is a delightful experience that lets you enjoy the authentic flavors of traditional South Indian cuisine. This pickle is not only rich in taste but also holds a special place in the hearts of those who appreciate homemade, time-tested recipes. Try making it yourself and savor the irresistible taste of dry mango pickle with your meals!