In India mangoes are pickled during summer months. Pickled mango is a side dish. It is spicy, tasty and goes well with Indian flat bread and rice. Raw mangoes are mixed with Indian spices. Normally spices are mixed with raw mangoes and kept under the sun, but here I keep the raw mangoes in the sun for a day and then mix the spices and keep under the sun for another day.
In this recipe I have tried to keep the sodium or salt level and spiciness little less. Artificial preservatives and chemicals are not added in this pickles. Extra care has to be taken so that the mango pickle doesn’t get spoilt. Please read the notes carefully before you start pickling mangoes.
INGREDIENTS
- Raw Mangoes 2
- Carom seeds 1 tbsp
- Turmeric powder 1 tsp
- Mustard seeds 2 tbsp
- Fennel seeds 2 tbsp
- Red Chilies 10-12 or red chilli powder as required
- Fenugreek seeds 1 tsp
- Rock salt 3 tbsp
- Sesame oil 1 cup or 250 ml
METHOD
Take a glass jar /bottle with a lid, wipe and sterilize it.
Wash and wipe the raw mangoes dry. There should be no water on the mango , cut it in 1 -2 inch cubes . Put the mango in a large flat steel pan with sides. Cover the pan with a clean muslin cloth and keep it in the sun for a day.
Next day in the morning heat a wok / kadai. On low heat slightly roast mustard seeds, red dry chilies, fennel seeds ajwain/ carom seeds and fenugreek for a minute or two. Let it cool down. Add rock salt and turmeric powder to it. Blend it nicely in a blender. Keep it aside.
Take the same kadai / wok, on low heat warm half of the oil( for a minute or two), turn off the heat. Let it cool and add the above ground powder. Add the cut mango pieces stir with a ladle which should be sterile. Mix everything well. Keep in the sun for the second day.
On third day transfer the mangoes in the sterile bottle with the help of a sterile ladle.
Lightly warm the rest of the oil for a minute on low heat, let it cool down. Add the oil on top of the mango pieces. Make sure oil should be floating on top or the pickle will spoil. As no chemical or artificial preservatives are used, oil acts as a natural preservative. Keep in the sun.
Tightly close the lid and for a week check daily the oil, if oil is not floating on top add little more oil on top.
After a week the pickle is ready. Serve it with Indian flat bread/ rice / bread.
Note
- There should be no water or moisture in mangoes so wipe and dry or fungus will develop and it will ruin the pickle.
- Bottle should be clean and dry before you put the mangoes or it will get spoilt.
- Salt and oil is used as a natural preservative.
- Pickle should be always covered in a layer of oil on top all the time.
- Once the pickle is ready take out with a sterile spoon and refrigerate. If you want the pickle to be kept outside then after taking out what ever needed,make sure the oil is always floating on top.
- Bottle should be clean and dry before you put the mangoes or it will get spoilt.
