Authentic Indian Mango Pickle Recipe
18 hours 5 minutes
1181 reads
About Authentic Indian Mango Pickle Recipe
I've never been a pickle person, until I tasted my husband's incredible homemade mango pickle. Its vibrant aroma, rich color, and irresistible tangy-spicy flavor completely won me over! This recipe captures that same magic, bringing a taste of traditional India to your table.Made with simple ingredients and a quick, easy method, this mango pickle is perfect for adding a zesty kick to any lunch or dinner. It's surprisingly easy to make and far surpasses any store-bought version.Get ready to experience the delight of homemade mango pickle – a flavour explosion that's sure to become a new family favorite!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep18 hours
Cook5 minutes
Total18 hours 5 minutes
Ingredients
Mangoes
- 2 Mangoes medium-sized, ripe but firm mangoes
Spice Blend
- 2 tsp Chili Powder adjust to your preferred spice level
- 2 tsp Fenugreek Seeds also known as methi dana
- 1/2 tsp Asafoetida also known as hing (optional)
- 2 tsp Salt adjust to taste
Tempering Oil
- 6 tbsp Gingelly Oil also known as sesame oil
- 1 tsp Mustard Seeds also known as rai
Instructions
Preparation
- Wash the mangoes thoroughly and pat them dry with a clean cloth or paper towel.
- Finely cube the mangoes into approximately 1-inch pieces.
- In a large bowl, combine the cubed mangoes, chili powder, and salt. Mix well and let it sit for at least 18 hours, covered loosely with a clean cloth (do not seal airtight).
Fenugreek Seed Preparation
- Dry roast the fenugreek seeds in a pan over medium heat until fragrant. Let them cool completely, then grind them into a fine powder using a spice grinder or mortar and pestle. Store the powder in an airtight container.
Tempering and Finishing
- Heat the gingelly oil in a small saucepan or kadai over medium heat. Add the mustard seeds and asafoetida (if using). Wait until the mustard seeds begin to pop and splutter.
- Add 1 teaspoon of the ground fenugreek powder and cook for a few seconds, stirring constantly, until fragrant.
- Carefully pour the hot tempered oil over the mango mixture. Stir gently to combine.
- Let the pickle sit for another hour to allow the flavors to meld.
- Transfer the mango pickle to a clean, sterilized glass jar or airtight container. Store in a cool, dark place. The pickle will continue to develop flavor over time.
Recipe Notes
Expert Tips for the Best Mango Pickle:
- For a sweeter pickle, add 1-2 tablespoons of sugar or jaggery along with the salt.
- Adjust the amount of chili powder according to your preferred spice level. Start with less and add more gradually.
- Using ripe but firm mangoes ensures the pickle retains its texture and doesn't become mushy.
- Sterilize your storage jar by boiling it in water for 10 minutes before adding the pickle to ensure longer shelf life.
Related Posts You May Like
Recipe Nutrition
Calories: 30kcalFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 182mg
Madraasi Deepa
Articles: 146
5 Comments
Leave a Reply
You must be logged in to post a comment.
This is awesome! Can’t wait to cook it.
Looks so delicious! Thanks for the recipe.
This is exactly what I was looking for!
Such a flavorful dish! Can’t wait to taste it.
Such a lovely dish! Thanks for sharing.