Mango pickle is a quintessential part of Indian cuisine, beloved for its tangy, spicy, and sweet flavors. The pickle is not just a condiment but a tradition that brings families together and adds a burst of flavor to meals. Whether you’re a seasoned cook or a novice, making mango pickle at home is a rewarding experience. In this blog post, we’ll dive into a detailed recipe for mango pickle, explore its cultural significance, and offer tips to ensure your pickle turns out perfectly every time.
Ingredients
To make mango pickle, you will need the following ingredients:
- Raw Mangoes: 4 medium-sized, preferably firm and sour. The key to a good pickle is using fresh, unripe mangoes.
- Salt: 2 tablespoons. Salt helps in drawing out moisture from the mangoes and acts as a preservative.
- Turmeric Powder: 1 teaspoon. Turmeric adds color and flavor to the pickle.
- Red Chili Powder: 2 tablespoons. Adjust the quantity based on your spice preference.
- Cumin Seeds: 1 teaspoon. These add a nutty flavor.
- Mustard Seeds: 1 teaspoon. Mustard seeds give the pickle a distinct tanginess.
- Fennel Seeds: 1 teaspoon. Fennel seeds add a sweet, aromatic flavor.
- Asafetida (Hing): 1/4 teaspoon. This spice adds a unique taste and helps in digestion.
- Mustard Oil: 1 cup. Mustard oil is preferred for its pungent flavor, but you can substitute it with any other cooking oil.
- Sugar: 2 tablespoons. Optional, for a touch of sweetness.
Instructions
➤ Preparation of Mangoes
Wash the mangoes thoroughly and pat them dry with a clean kitchen towel. Ensure that there is no moisture left on the mangoes as moisture can lead to spoilage.
Peel the mangoes using a vegetable peeler or a knife. Cut the mangoes into small, bite-sized pieces. Discard the seed but keep the skin if you like extra texture in your pickle.
➤Salting the Mangoes
Place the mango pieces in a large mixing bowl. Add salt and mix thoroughly. The salt will help draw out moisture from the mangoes and soften them slightly.
Cover the bowl with a clean cloth and let it sit in a cool, dry place for 24 hours. This step is crucial as it helps in the initial fermentation process.
➤Preparing the Spice Mix
In a small pan, dry roast the cumin seeds, mustard seeds, and fennel seeds over medium heat until they become aromatic. Be careful not to burn them.
Once roasted, grind the seeds into a coarse powder using a spice grinder or mortar and pestle.
Combine the ground seeds with turmeric powder, red chilli powder, and asafoetida in a bowl. Mix well to create the spice blend.
➤Cooking the Pickle
Heat mustard oil in a pan until it starts to smoke. This process is known as “tempering” and helps to remove the raw taste of the oil.
Let the oil cool slightly, then pour it over the salted mango pieces in the mixing bowl.
Add the prepared spice mix to the mangoes and oil. Mix everything thoroughly, ensuring the mango pieces are well coated with the spices and oil.
➤Storing the Pickle
Transfer the pickle mixture into a clean, dry glass jar. Press the mango pieces down to eliminate air pockets and ensure the oil covers the mangoes completely.
Seal the jar tightly with a lid. Place the jar in a sunny spot for about 2 to 3 weeks. During this time, the pickle will ferment and develop its characteristic flavours.
Shake the jar gently every few days to ensure an even distribution of spices and oil.
➤Enjoying Your Mango Pickle
After 2 to 3 weeks, your mango pickle should be ready to eat. It can be enjoyed as a side with rice, parathas, or even as a topping for sandwiches and salads.
The pickle can be stored in the refrigerator for several months. The flavours continue to develop over time, making it even more delicious.
Tips for Perfect Mango Pickle
Choosing Mangoes: Use firm, unripe mangoes. The tanginess of raw mangoes is essential for a flavorful pickle.
Sanitizing Jars: Make sure the jars and utensils you use are completely clean and dry to prevent spoilage.
Adjusting Spices: Feel free to adjust the spice levels according to your taste preferences. You can also experiment with additional spices like fenugreek or black mustard seeds.
Storage: If you live in a humid climate, store the pickle in the refrigerator to prolong its shelf life.
The Cultural Significance of Mango Pickle
Mango pickle holds a special place in Indian cuisine and culture. It is often made in large batches during the mango season and enjoyed throughout the year. The process of making mango pickle is a time-honored tradition passed down through generations. Each family has its own secret recipe, making every mango pickle unique.
In Indian households, mango pickle is more than just a condiment; it’s a symbol of tradition and a way to celebrate the changing seasons. The preparation of mango pickle often involves the whole family, making it a communal activity that strengthens bonds and creates lasting memories.
Making mango pickle at home is a delightful and satisfying process. With just a few simple ingredients and some patience, you can create a delicious and authentic pickle that adds a burst of flavor to your meals. Whether you’re enjoying it with a simple meal or sharing it with friends and family, mango pickle is sure to be a hit.
So, gather your ingredients, follow the steps, and savor the taste of homemade mango pickle. Happy pickling!
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