Description
This recipe brings a burst of flavor, blending tanginess and spice into a unique pickle that perfectly complements various dishes.
Ingredients
Scale
- 4 medium raw mangoes
- 1/4 cup mustard oil
- 1 tablespoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon nigella seeds
- 2 tablespoons red chili powder
- 1 teaspoon turmeric powder
- 2 tablespoons salt
- 1 tablespoon sugar
- 3 tablespoons lemon juice
- 1 pinch asafoetida
Instructions
- Prepare the mangoes by washing them thoroughly, peeling, and cutting into 1/2-inch strips.
- Roast the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds in a pan over low heat until fragrant.
- Grind the roasted seeds coarsely using a mortar and pestle or spice grinder.
- Mix the ground seeds with red chili powder, turmeric powder, salt, sugar, and a pinch of asafoetida in a large mixing bowl.
- Combine the mango strips with the spice mixture, tossing until evenly coated.
- Heat the mustard oil in a separate pan until it begins to smoke, then let it cool slightly.
- Combine the warm oil with the mango strips and lemon juice, mixing thoroughly.
- Jar the mixture into a sterilized glass jar, pressing down gently to remove air pockets.
- Seal the jar tightly and let it sit in a cool, dry place for at least one week, shaking gently each day.
Notes
Use raw mangoes for the best texture and flavor. Ensure the jar is sterilized to prevent spoilage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg