Mango Pickle Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1kg raw green mangoes, firm and unripe</li><li class="ingredients-single-item">100g salt</li><li class="ingredients-single-item">200ml mustard oil (or vegetable oil)</li><li class="ingredients-single-item">50g fenugreek seeds (methi)</li><li class="ingredients-single-item">50g nigella seeds (kalonji)</li><li class="ingredients-single-item">50g fennel seeds (saunf)</li><li class="ingredients-single-item">50g mustard seeds (rai)</li><li class="ingredients-single-item">40g turmeric powder</li><li class="ingredients-single-item">50g red chili powder (adjust to taste)</li><li class="ingredients-single-item">100g jaggery or brown sugar</li><li class="ingredients-single-item">2 tbsp asafoetida (hing)</li><li class="ingredients-single-item">10-12 dried red chilies</li><li class="ingredients-single-item">1 handful curry leaves</li><li class="ingredients-single-item">30ml white vinegar (optional, for preservation)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large glass or ceramic jar with tight-fitting lid</li><li class="equipment-single-item">Heavy-bottomed pan for tempering spices</li><li class="equipment-single-item">Sterilized utensils</li><li class="equipment-single-item">Wooden spoon (avoid metal to prevent oxidation)</li><li class="equipment-single-item">Muslin cloth for sun-drying</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Thoroughly wash the glass jar and utensils you'll be using with hot water and dry them completely in the sun. This sterilization process is crucial for preventing bacterial growth and ensuring your pickle lasts longer.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Wash the raw mangoes thoroughly and pat them completely dry. Even small moisture droplets can cause spoilage in your pickle. Cut the mangoes into 2cm cubes, removing the hard seed but keeping the skin on for texture and flavor. The skin contains pectin that helps with preservation and adds a pleasant bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, toss the mango pieces with salt, ensuring each piece is coated well. Transfer to a colander and allow to rest for 3-4 hours. This salt treatment draws out excess moisture from the mangoes, which is essential for preservation and flavor concentration.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the mangoes are resting, dry-roast the fenugreek seeds, nigella seeds, fennel seeds, and mustard seeds separately in a pan on low heat until fragrant and slightly darker in color (about 2-3 minutes each). Allow them to cool completely before grinding them coarsely. Toasting the spices releases their essential oils, significantly enhancing the flavor profile of your pickle.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat the mustard oil in a heavy-bottomed pan until it reaches smoking point, then let it cool to room temperature. This process removes the raw pungency of mustard oil and gives it a milder flavor. If using vegetable oil, you can skip the smoking step.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large mixing bowl, combine the drained mango pieces, ground spice mixture, turmeric powder, red chili powder, crushed dried red chilies, curry leaves, asafoetida, and jaggery. Mix thoroughly to ensure the mangoes are evenly coated with the spice mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the cooled oil over the mango-spice mixture and stir gently with a wooden spoon. The oil acts as a natural preservative by creating an anaerobic environment that prevents bacterial growth. Add vinegar if using, which helps extend shelf life further.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the pickle mixture to the sterilized glass jar, pressing down gently to remove air pockets. Leave about 2cm space at the top, then pour a thin layer of oil to cover the surface completely. This oil seal is critical for preservation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Seal the jar tightly and place it in direct sunlight for 5-7 days, bringing it inside during evenings or rain. Shake the jar gently each day to redistribute the oil and spices. The sun-fermentation process develops complex flavors and helps preserve the pickle naturally.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>After the maturation period, your mango pickle is ready to serve! Store in a cool, dry place away from direct sunlight. Always use a clean, dry spoon when serving to prevent contamination. Your pickle should keep well for 6-12 months if properly prepared and stored. The flavors will continue to develop and mellow over time.</li></ol>