Description
A delightful recipe for Zesty Spicy Indian Pickled Mango that combines tanginess and spice, perfect for enhancing 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: Begin by washing the mangoes thoroughly to remove any dirt or residue. After washing, pat them dry with a clean cloth. Peel the mangoes and cut them into 1/2-inch strips.
- Roast the seeds: In a pan over low heat, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until they become fragrant. Be careful not to burn them. Once roasted, remove from heat and let them cool.
- Grind the seeds: Once the roasted seeds are cool, use a mortar and pestle or a spice grinder to coarsely grind them. This will help release their flavors in the pickle.
- Mix the spices: In a large mixing bowl, combine the ground seeds with red chili powder, turmeric powder, salt, sugar, and a pinch of asafoetida. This mixture forms the base spice blend for the pickled mango.
- Combine with mango: Add the mango strips to the spice mixture. Toss well to ensure each piece of mango is evenly coated with the spices.
- Heat the mustard oil: In a separate pan, heat the mustard oil until it just begins to smoke. Remove it from the heat and allow it to cool slightly. Heating the oil enhances its flavor and helps the spices infuse into the mangoes.
- Combine ingredients: Pour the warm oil over the spiced mango strips and add the lemon juice. Mix everything together thoroughly to ensure the spices and oil coat the mango strips evenly.
- Jar the pickle: Transfer the mixture into a sterilized glass jar. Press down gently to remove any air pockets and ensure that the oil covers the mango thoroughly.
- Seal and store: Seal the jar tightly and let it sit in a cool, dry place for at least one week. During this time, gently shake the jar every day to redistribute the spices.
Notes
Ensure that the mangoes are raw and firm for the best crunch. Use properly sterilized jars for storage to prevent spoilage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg