Mango Pickle Recipe
Raw mango pickle made in south Indian style hot and spicy. It can be served with rice, roti, idli, dosa, pongal, khichdi and paratha
Raw mango pickle made in south Indian style hot and spicy. It can be served with rice, roti, idli, dosa, pongal, khichdi and paratha
- Carbohydrate 0.124266666666667 g
- Cholesterol 0 mg
- Fat 0.004 g
- Fiber 0.0373333326975505 g
- Protein 0.0146666666666667 g
- Saturated Fat 0.00052 g
- Serving Size 1 1 people (1g)
- Sodium 0.0266666666666667 mg
- Sugar 0.0869333339691162 g
- Trans Fat 0.00214666666666667 g
- Calories 0 calories
Step-by-step
- Choose raw, fresh and unripe mango that is firm and has a clear skin.
- Wash and dry mango thoroughly. Wipe clean with a cloth.
- If possible sun dry the jar and other utensils used for making pickle. Make sure all the bowls, spoons, chopping board and knife are dry.
- Dry roast methi and cool them. In the same pan, warm oil and set aside to cool. You can skip warming the oil if you intend to finish it within 10 to 12 days. Skip heating if using cold pressed oil.
- Blend methi seeds along with mustard to a fine powder.
- Chop mangoes to slightly large cubes. Add them to a dry bowl, along with red chili powder, mustard powder, salt, lightly crushed garlic.
- Pour oil and mix well. Set aside for 24 to 28 hours.
- Stir mango pickle well and if needed add more salt.
- Store this mango pickle in a clean glass jar.
The Moisture Enemy
The single factor dictating whether this pickle preserves safely or spoils within days is absolute dryness. Even a microscopic droplet of water introduced by a damp wooden spoon or a wet cutting board will trigger mold growth in a fermenting jar of raw fruit. Thoroughly sanitize and sun-dry every piece of glass and metal equipment before starting. Wipe the unripe mangoes with a clean cloth and ensure the skins show zero residual surface condensation.
Spice Chemistry and Milling
Whole mustard seeds and fenugreek seeds require dry roasting in a skillet until aromatic to unlock their volatile essential oils, which mellow their bitter raw edges before pulverizing into a fine powder. Combine three tablespoons of red chili powder with freshly ground mustard and fenugreek carefully, as the ratio determines both the heat profile and the natural preservative action of the spice matrix. Warming the three tablespoons of sesame oil slightly helps bloom the ground spices, though unheated cold-pressed oil works if consuming the condiment within a ten to twelve day window.
Resting and Maturation
Visual evaluation replaces thermometers during the preservation process; after combining the cubed fruit with the spice blend and oil, store the mixture in a clean glass jar for 24 to 28 hours without sealing it airtight. This crucial resting period allows the salt to draw out excess moisture from the mango cubes while simultaneously softening the fibrous flesh and letting the sharp heat of the chilies penetrate the dense fruit cells. Stir the contents thoroughly after this initial maturation phase, checking the seasoning to determine if an extra pinch of salt is necessary before sealing for long-term storage.
