Spice Up Your Plate: The Classic Mango Pickle Recipe Everyone Loves
When summer knocks, it brings more than just heat—it brings mangoes! And no Indian kitchen lets the season go by without a big jar of spicy, tangy, and aromatic mango pickle. Whether it’s with parathas, dal-chawal, or curd rice, this pickle packs a punch. Here’s a traditional mango pickle recipe you’ll love to make and share.
Ingredients:
Step-by-Step Preparation:
1. Prep the Mangoes: Wash and dry the raw mangoes thoroughly (no moisture allowed!). Cut into small pieces, and sprinkle salt and turmeric. Let them rest in a bowl for 24 hours.
2. Roast & Grind the Spices: Dry roast mustard, fenugreek, and fennel seeds until aromatic. Let them cool and coarsely grind.
3. Mix it All Up: After 24 hours, drain any extra moisture from the mangoes. Add red chilli powder, hing, the ground spices, and mix well.
4. Add the Oil: Pour in mustard oil gradually and mix until every piece is well-coated. The oil should cover the mangoes to ensure longevity.
5. Store & Wait: Transfer to a clean, dry jar. Keep it under the sun for 7-10 days, stirring once daily. Your mango pickle is ready to rock your meals!
Tips to Keep It Perfect:
Mango pickle isn't just a condiment—it's a burst of nostalgia and flavor in every bite. Homemade, it's even more special. So, grab those raw mangoes and let the aroma of tradition fill your kitchen!
Ingredients:
- Raw mangoes – ½ kg (washed and chopped into small cubes)
- Salt – 2½ tbsp
- Mustard seeds – 2 tbsp
- Fenugreek seeds – 1 tbsp
- Fennel seeds – 1 tbsp
- Red chilli powder – 3 tbsp
- Turmeric powder – 1 tsp
- Asafoetida (hing) – ¼ tsp
- Mustard oil – 1 cup (heated and cooled)
Step-by-Step Preparation:
1. Prep the Mangoes: Wash and dry the raw mangoes thoroughly (no moisture allowed!). Cut into small pieces, and sprinkle salt and turmeric. Let them rest in a bowl for 24 hours.
2. Roast & Grind the Spices: Dry roast mustard, fenugreek, and fennel seeds until aromatic. Let them cool and coarsely grind.
3. Mix it All Up: After 24 hours, drain any extra moisture from the mangoes. Add red chilli powder, hing, the ground spices, and mix well.
4. Add the Oil: Pour in mustard oil gradually and mix until every piece is well-coated. The oil should cover the mangoes to ensure longevity.
5. Store & Wait: Transfer to a clean, dry jar. Keep it under the sun for 7-10 days, stirring once daily. Your mango pickle is ready to rock your meals!
Tips to Keep It Perfect:
- Always use a dry spoon to take out the pickle.
- Make sure the jar is airtight and clean.
- The more it ages, the better it tastes!
Mango pickle isn't just a condiment—it's a burst of nostalgia and flavor in every bite. Homemade, it's even more special. So, grab those raw mangoes and let the aroma of tradition fill your kitchen!
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