Mango pickle, a staple in South Indian kitchens, is a delicious and tangy condiment that enhances the flavor of many meals. Whether served with rice, dosa, or even as a side for chapati, this pickle is a must-try for anyone who loves bold flavors. In this blog, we’ll explore a traditional South Indian recipe for mango pickle that is easy to make and packed with flavor.
Ingredients
Here’s what you will need to make South Indian style mango pickle:
- Raw mangoes (2-3 medium-sized) – Choose firm, green mangoes for the best flavor.
- Salt (1/2 cup) – Helps in preserving the mangoes and enhances taste.
- Red chili powder (2 tablespoons) – Adjust according to your spice preference.
- Turmeric powder (1 teaspoon) – Adds color and flavor.
- Mustard seeds (1 tablespoon) – For a pungent, nutty flavor.
- Fenugreek seeds (1 teaspoon) – Adds a slightly bitter taste that balances the pickle.
- Asafoetida (Hing) (1/4 teaspoon) – Enhances flavor and aids digestion.
- Sesame oil (1 cup) – Traditional oil used in South Indian pickles for its rich flavor.
Preparation Steps
1. Prepare the Mangoes
- Wash and Peel: Start by washing the raw mangoes thoroughly. Peel them if desired, though leaving the skin on can add extra texture and flavor.
- Cut into Pieces: Cut the mangoes into small cubes or thin slices, depending on your preference.
2. Prepare the Spice Mix
- Roast the Spices: In a dry pan, lightly roast the mustard seeds and fenugreek seeds until fragrant. Be careful not to burn them.
- Grind the Spices: Once roasted, allow them to cool slightly, then grind them into a coarse powder.
3. Combine Ingredients
- Mix: In a large mixing bowl, combine the mango pieces with salt, red chili powder, turmeric powder, and the ground spice mix. Ensure that the mango pieces are well coated with the spices.
- Add Asafoetida: Sprinkle in the asafoetida and mix again.
4. Add Oil
- Incorporate Sesame Oil: Drizzle sesame oil over the mango and spice mixture. Use your hands or a spoon to mix everything together thoroughly, ensuring that the mango pieces are coated in oil and spices.
5. Fermentation
- Transfer to Jar: Pack the mango pickle tightly into a sterilized glass jar. Leave some space at the top as the pickle may expand during fermentation.
- Seal and Store: Seal the jar tightly and place it in a warm, sunny spot for about 5-7 days. Shake the jar gently every day to mix the contents and promote fermentation.
6. Storage and Serving
- Refrigerate: After the fermentation period, move the jar to the refrigerator to slow down the fermentation process. The pickle can be enjoyed immediately but will taste even better after a few days as the flavors develop.
- Serve: Use the mango pickle as a tangy side dish with rice, dosa, or chapati. It pairs well with a variety of South Indian meals and adds a delightful kick to any dish.
Tips for Best Results
- Choose the Right Mangoes: Select firm, unripe mangoes that are sour. The quality of the mango will significantly impact the taste of your pickle.
- Adjust Spice Levels: Feel free to adjust the amount of red chili powder to suit your heat preference. You can also add other spices like coriander powder for additional flavor.
- Sterilize Your Jar: Make sure to use a clean and sterilized jar to prevent spoilage and extend the shelf life of your pickle.