Authentic Bengali Mango Pickle Recipe
35 minutes
671 reads
About Authentic Bengali Mango Pickle Recipe
Experience the vibrant flavors of Bengal with this authentic mango pickle recipe. A classic condiment bursting with the tangy sweetness of raw mangoes, balanced by the heat of chilies and aromatic spices, this pickle is a culinary masterpiece.This traditional recipe uses a unique blend of mustard seeds, fenugreek seeds, and onion seeds, roasted to perfection to create a complex flavor profile. The raw mangoes are carefully prepared to ensure a delightful crunch, and the pickle's intensity can be adjusted to your liking.Perfect alongside rice, lentil dishes, or as a zesty addition to any meal, this mango pickle is sure to become a family favorite. Get ready to savor the sunshine in every bite!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Mangoes
- 500 gm Mangoes choose firm, raw, unripe mangoes. approximately 4-5 medium-sized mangoes.
Spices
- 50 gm Mustard Seeds
- 50 gm Fenugreek Seeds
- 50 gm Onion Seeds
- 50 gm Chili Powder adjust to your preferred spice level., red
- 25 gm Garam Masala
- 10 gm Turmeric Powder
Other Ingredients
- 1.5 tsp Salt adjust to taste.
- 2 tsp Citric Acid helps preserve the pickle and adds tanginess. citric acid is recommended for authentic flavor., e.g., citric acid or vinegar
- 500 ml Mustard Oil
Instructions
Prepare the Mangoes
- Cut the raw mangoes into 1-1.5 inch pieces. Soak them in water for 1 hour to reduce bitterness, then drain and thoroughly dry in the shade.
Roast and Grind the Spices
- Dry roast the mustard seeds, fenugreek seeds, and onion seeds separately until fragrant. Be careful not to burn them. Once cooled, grind them coarsely in a mortar and pestle or spice grinder. Do not grind them into a fine powder.
Combine and Mix
- In a large bowl, combine the coarsely ground spices, red chili powder, turmeric powder, garam masala, salt, and acid. Add the mustard oil and mix well.
Combine Mangoes and Spices
- Add the dried mango pieces to the spice mixture. Gently toss until the mangoes are evenly coated with the spices.
Jarring and Storage
- Pack the mango pickle tightly into sterilized glass jars. Ensure the mangoes are completely submerged in the oil and spice mixture. Seal the jars tightly.
Fermentation and Aging
- Leave the jars in a cool, dark place for at least one week to allow the flavors to develop. The pickle will continue to improve in taste over time. The pickle should be stored in a cool, dark, and dry area. Note that fermentation might occur which is natural and helps develop the unique flavor profile of this pickle.
Recipe Notes
Expert Tips for the Best Bengali Mango Pickle
- For a spicier pickle, increase the amount of red chili powder.
- Using a mixture of citric acid and vinegar will add an extra layer of tanginess and help with preservation.
- Sterilize your jars before packing the pickle to prevent spoilage. You can do this by boiling them in water for 10-15 minutes.
- Be patient! Allowing the pickle to age for several weeks will develop the most flavorful and complex taste.
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Recipe Nutrition
Calories: 526kcalCarbohydrates: 18gProtein: 5gFat: 51gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 29gSodium: 445mgPotassium: 372mgFiber: 5gSugar: 8gVitamin A: 2092IUVitamin C: 19mgCalcium: 93mgIron: 7mg
Geeta Biswas
Articles: 919
7 Comments
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Such a lovely dish! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.
Such a flavorful dish! Can’t wait to taste it.
This looks so inviting! Thank you.
This is so tempting! Can’t wait to cook it.
With out mango pickles my meal is incomplete
Mango achaar is the best. The same recipe will hold for tamarind achaar as well?