Try this Hot Mango Pickle recipe, or contribute your own.
- 21/2 kgs raw mango pieces (cut and cleaned)
- 560 grams mustard powder
- 675 grams salt
- 375 grams red chilli powder
- 600 grams husked gingely oil
- 150 grams chickpeas
- 30 grams fenugreek seeds
- standard measurements of mango (scale up or scale down for less or more quantities):
- presuming one raw mango weighs 250gms, we get approximately 215gms of mango cut and cleaned pieces and 35gms of seed. i
- for 215gms of cleaned and cut mango pieces, (i.e. for one mango) use:
- 55 grams salt
- 45 grams mustard powder
- 30 grams red chilli powder
- 50 grams oil
- 11/2 tablespoons (approx) chickpeas
- 1 teaspoon (approx) fenugreek seeds
- Carbohydrate 6.30817333333333 g
- Cholesterol 0 mg
- Fat 1.98397333333333 g
- Fiber 2.57933333333333 g
- Protein 1.0658 g
- Saturated Fat 0.203903333333333 g
- Serving Size 1 1 Serving (361g)
- Sodium 4.28266666666667 mg
- Sugar 3.72884 g
- Trans Fat 0.0869600000000001 g
- Calories 40 calories
Step-by-step
- Measure the cut mango pieces required for preparing the pickle using a weighing machine. Wash, clean and dry the bottles or jars (in advance atleast 24 hours) in which the pickle is going to be put and keep them ready.
- Take some mustard seeds (approximately 100 grms) on to a paper plate. Place this paper plate in a microwave oven and dry roast the mustard seeds on high power for 35 to 40 seconds. These seeds are to be removed from the oven just before the first mustard seed would crackle. Keep a watch on the Oven and remove the mustard seeds earlier than 40 seconds if required.Take these roasted mustard seeds in a bowl and allow them to cool till warm to touch. Remember they should not become cold. They should be warm enough, as though they have been put in sun and brought home just now.
- Take a clean and dry mixie jar and add some roasted mustard seeds. Grind them to a powder. In between open the mixer and mix once with a spoon, before grinding again.As mustard seeds are crushed, oil oozes, and the powder sticks to the mixie jar (more to its base). So loosen the crushed mustards with a spoon and powder them. The powder will be slightly coarse. It would never become fine powder due to its cover. Do not sieve the powder. Like this, powder all the mustard seeds and measure the required amount of mustard powder using a weighing machine.
- Similarly weigh salt, red chili powder, chick peas and fenugreek seeds and keep them ready.
- Take a flat and deep bowl and add mustard powder, salt and red chili powder. Mix all the dry ingredients well. Now the Masala for the pickle is ready. Take a clean and dry jar or bottle and keep it nearby. Take a shallow wide bowl and add around 250gms of oil to it.
- Add a fistful of Masala mix into the jar and spread it at the base.
- Take a handful of mango pieces into the oil in the basin and coat each piece nicely with oil.
- Transfer the oil coated mango pieces to the prepared Masala bowl.
- Coat the mango pieces gently with the masala. As each mango piece is wet with oil, the masala sticks to it easily.
- Transfer these masala coated mango pieces to the jar and spread them evenly.
- Spread some chick peas on the mango mixture in the jar.
- Spread some fenugreek seeds on the mango mixture in the jar.
- Now repeat layering once again. Like this finish off the mango pieces, chick peas and fenugreek seeds by layering. Pour the remaining oil on top of the mango mixture and cover the jar. Do not cover the jar tightly.
- Keep this jar aside at a dry place for 48 hours. The sour mangoes when mixed with salt, oozes moisture. This process will take 48 hours. After 48 hours the pickle will be wet as water oozes from the mangoes. We need to remix the pickle. In the process the mixture becomes more compact and it's volume decreases.
- For proper and even mixing we would be using our hands. Thereforewash, clean & wipe your hands till dry. Take a broad and deep vessel which is totally dry. Transfer the pickle from the jars into this broad vessel. Mix the pickle well. If the pickle is too dry add some oil and mix well. If it is sufficiently wet do not add the oil at this stage. Transfer the pickle once again to the jars. Earlier we have used 250gms of oil. Now add the remaining oil (350gms) to the jars. See that the pickle is having a thin layer of oil above it. Clean wipe the edges of the jar with a clean and dry paper napkin. Close the lid of the jars and store. For daily use, take a small quantity of pickle into a clean and dry jar. Avoid using the main pickle jar for daily use.
Raw mangoes demand precise handling because unripe fruit contains higher levels of organic acids and starches that react aggressively with dry salts. When working with fresh green fruit instead of brined pieces, moisture release happens rapidly over the initial forty-eight hours of curing. This process alters the volume inside the storage vessel as cell walls break down under osmotic pressure.
- Dry mustard seeds in a microwave on high power for no longer than thirty-five to forty seconds to prevent bitterness.
- Remove the seeds immediately before the first one crackles to retain volatile oils.
- Grind the warm seeds coarsely because fine powders pack too tightly and prevent proper oil penetration.
- Maintain a ratio of fifty-five grams of salt for every two hundred fifteen grams of cleaned raw mango.
- Store the initial mixture in completely dry glass jars with loose covers for forty-eight hours before the secondary oil addition.
Clean hands and sterilized vessels prevent unwanted microbial growth during the final remixing stage. Proper oil coverage acts as an oxygen barrier, preserving the pungent spice compounds over months of storage.
