Ingredients for Mango Pickle
- Green Mangoes
- 2 cups mustard oil
- Fennel Seeds
- Fenugreek Seeds
- Onion Seeds
- 1/2 tsp red chili powder
- 1 tsp turmeric powder
- 2 tbsp salt
- 1/4 tsp asafoetida (hing) powder + 1/4 tsp asafoetida (hing)
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How to Make Mango Pickle
- Wash 2 lbs of ripe mangoes and thoroughly pat them dry.
- Without peeling, cut the mangoes into long, thin slices (approximately 1/8 inch thick).
- Discard the pits.
- Spread the mango slices on a clean, absorbent cloth and dry them in the sun for 10-12 hours, or until slightly leathery.
- Heat 1 cup of mustard oil in a large skillet over medium heat.
- Add 2 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp turmeric powder, 1/2 tsp red chili powder, and 1/4 tsp asafoetida (hing).
- Once the seeds begin to sizzle, add the dried mango pieces.
- Stir gently for 5-10 minutes, ensuring the mangoes are evenly coated with the spice mixture.
- Remove from heat and let the mixture cool completely.
- Once cool, stir in 2 tbsp salt and 1/4 tsp asafoetida powder.
- Heat the remaining 1 cup of mustard oil separately.
- Pour the hot oil over the spiced mango slices. Adjust the amount of spices to your preference.
- Pack the pickle tightly into a sterilized 1-1/2 lb jar.
- Cover the jar and store it in a warm place for at least 3-5 days.
- Shake the jar gently every day to ensure even distribution of flavors.
- Refrigerate the pickle if storing for longer than a week.
- Variation: Peel mangoes before slicing. You may also reduce the oil to 1 cup total and adjust seasonings to taste.
Nutrition Information (Approximate per serving)
Sodium
586 g
Sugar
540g
Fat
289g
Carbs
60g
