Include in Print View:

MANGO PICKLE

https://youtube.com/shorts/1x4jGQ1XE_Q
Prep Time 3 hrs
Rest Time 144 hrs
Total Time 147 hrs
Cuisine:
Difficulty: Advanced
Servings: 45
Description

Spice up your meals with homemade mango pickle! Tangy, spicy, and full of flavor, this traditional achar (pickle) is a perfect accompaniment to your favorite dishes.There's something magical about the start of summer in our home, as the air fills with the tangy aroma of freshly made mango pickle. My mum always prepares this beloved achar in huge quantities, often using around 20 to 30 kgs of raw mangoes! It's a family tradition that dates back to my grandma, who taught us the art of mango pickle-making.

We gather together, laughter echoing as we carefully cut the mangoes, mix in a perfect blend of spices, and pack everything into big jars. Each jar is not just a container of pickle; it holds memories of summer afternoons spent laughing and bonding as a family. The mango pickle brings a burst of flavor to our meals and evokes a sense of nostalgia each time we enjoy it.

Ingredients
    Mango Pickle Ingredients:
  • 2 kilograms raw and unripe mangoes
  • 75 grams mustard seeds
  • 75 grams fenugreek seeds
  • 50 grams fennel seeds
  • 25 grams nigella seeds (kalonji)
  • 50 grams turmeric powder
  • 75 grams red chili powder
  • 15 grams cumin seeds
  • 300 grams Celtic salt or Himalayan salt
  • 1 liter mustard oil (add more if required)
Instructions
  1. 1
    - Gather all the spices and salt required for the pickle and keep them in small bowls under sunlight for 1 to 2 hours. This optional step helps in removing any moisture from the spices and salt.
  2. 2
    - Wash the raw mangoes with tap water to remove any dirt. Allow them to drip dry in a colander until completely dry.
  3. 3
    - Using a sharp knife, chop the mangoes into 4 or 6 pieces. Discard the stones and remove the flesh from the stones if necessary. The outer skin can be left on if the mangoes are soft and tender.
  4. 4
    - Place the chopped mangoes in a large clay mixing bowl. or any clean dry bowl.
  5. 5
    - Add 200 grams of salt, mix well, cover, and let it rest for 24 hours.
  6. 6
    - After 24 hours, drain the mangoes and place them on a dry kitchen towel in sunlight to dry completely. Ensure to cover them with a net or muslin cloth to prevent dirt and bugs.
  7. 7
    - Transfer the dried mangoes back to the bowl.
  8. 8
    - Add fenugreek seeds and mustard seeds first, followed by fennel seeds, nigella seeds, cumin seeds, turmeric powder, red chili powder, and the remaining salt.
  9. 9
    - Mix thoroughly with a steel or wooden spoon or wear gloves to coat the mango pieces evenly with the spices.
  10. 10
    - Pour 1 cup of mustard oil into the mixture and mix well.
  11. 11
    - Spoon the pickle into a clean airtight ceramic or glass jar. Use a clean, dry spoon.
  12. 12
    - Add more mustard oil to cover the pickle completely.
  13. 13
    - Seal the jar with a lid and place it in sunlight for 3 to 4 days. Ensure the sunlight is strong for quicker pickling.
  14. 14
    - Every evening during the sun-drying period, open the jar and gently mix the pickle with a clean spoon. Move the mango pieces settled at the bottom upwards to ensure even pickling.
  15. 15
    - Continue this mixing and tossing process daily. Bring the jar inside in the evening and place it in a cool, dry spot. Return it to sunlight the next morning.
  16. 16
    - Initially, the pickle may have a slight bitter taste, which will mellow over time.
  17. 17
    - After 6 to 7 days, the bitterness will dissipate, and the pickle will be ready to eat.
  18. 18
    - The Mango Pickle can be stored at room temperature without refrigeration for up to a year.
  19. 19
    - The best flavor of the pickle will develop after 10-14 days, depending on the weather conditions.

Nutrition Facts

Servings 45

Amount Per Serving
Calories 237.96kcal
% Daily Value *
Total Fat 22.14g35%
Saturated Fat 2.58g13%
Sodium 169.83mg8%
Potassium 182.77mg6%
Total Carbohydrate 10.54g4%
Dietary Fiber 2.69g11%
Sugars 6.36g
Protein 1.84g4%
Vitamin A 49.04 IU
Vitamin C 16.62 mg
Calcium 41.54 mg
Iron 2.19 mg
Vitamin E 1.18 IU
Vitamin K 3.89 mcg
Thiamin 0.04 mg
Riboflavin 0.05 mg
Niacin 0.71 mg
Vitamin B6 0.11 mg
Folate 24.02 mcg
Phosphorus 43.84 mg
Magnesium 26.03 mg
Zinc 0.4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have access to direct sunlight for making mango pickle, you can still prepare the pickle using an alternative method.

  • Transfer the spiced mango mixture into a clean and airtight glass or ceramic jar. Ensure that the pickle is submerged in mustard oil to prevent spoilage.
  • Place the jar in a cool and dark place, away from direct sunlight. Let the pickle ferment and mature over time. The absence of sunlight may slow down the pickling process, so allow for a longer fermentation period.
  • Open the jar daily and stir the pickle mixture with a clean spoon to redistribute the spices and ensure even pickling of the mango pieces.
    • Allow the pickle to mature for several weeks to develop its flavors. The absence of sunlight may prolong the pickling process, so be patient with the fermentation period.
    • Once the pickle reaches the desired taste and texture, store it in a cool, dry place or in the refrigerator to maintain its freshness.

    The Other Tips to keep in mind while making the pickle:

    • Use firm, raw, and unripe mangoes for the pickle. They should be slightly sour and not overly ripe to achieve the desired tangy flavor and texture
    • - Look for mangoes that are firm to the touch and have a green skin color, indicating that they are unripe. Avoid mangoes that are soft or have started to ripen.
    • - Check with local farms or orchards that grow mangoes. They may offer raw and unripe mangoes for sale during the mango season.
    • - Inquire at Indian or Asian grocery stores if they can order raw mangoes for you, especially if they are not readily available in your area.
    • Let the spices and salt sit in sunlight before use to remove any moisture and enhance their flavors. This step can help in preserving the pickle for a longer duration.
    • Ensure that the chopped mango pieces are dried completely before marinating them. Any residual moisture can lead to spoilage of the pickle.
    • Thoroughly mix the spices with the mango pieces to ensure even coating. This step is crucial for the flavors to infuse properly into the pickle.
    • Use good quality mustard oil for the pickle as it adds a distinct flavor and acts as a preservative. Ensure that the pickle is completely submerged in oil to prevent spoilage.
    • Place the pickle jar in direct sunlight for the recommended time for optimal pickling. Strong sunlight aids in the fermentation process and enhances the taste.
    • Stir the pickle daily during the sun-drying period to redistribute the spices and ensure uniform pickling of the mango pieces.
      Read it online: https://kitchendiariesbyzubda.com/recipe/mango-pickle/