Mango pickle is a tangy, spicy, and flavorful condiment made from r
Here’s a basic North Indian-style mango pickle recipe:
Ingredients:
- Raw mangoes – 500g (washed, dried, and chopped into small pieces)
- Salt – 2 tbsp
- Turmeric powder – 1 tbsp
- Red chili powder – 2 tbsp
- Mustard seeds (split or coarsely ground) – 2 tbsp
- Fennel seeds – 1 tbsp
- Fenugreek seeds – 1 tbsp
- Nigella seeds (kalonji) – 1 tsp
- Asafoetida – 1/4 tsp
- Mustard oil – 1 cup (heat until it smokes, then cool slightly)
Instructions:
- Prep Mangoes: Mix chopped mango pieces with salt and turmeric. Let them sit in the sun or at room temp for 1–2 days in a clean, dry bowl to release moisture.
- Dry the Mangoes: Drain the liquid, spread the mangoes on a clean cloth, and sun-dry for a few hours.
- Mix Spices: In a large bowl, mix all dry spices.
- Combine: Add mango pieces to the spice mix. Pour in the mustard oil and mix well.
- Storage: Transfer to a sterilized glass jar. Ensure oil covers the pickle.
- Maturation: Let it sit in the sun for 7–10 days, shaking the jar daily to mix.
