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 two days and then mix the spices.
INGREDIENTS
Raw mango ( big) 1 no.
Ajwain / carom seeds 2 tsp
Mustard seeds 1 tbsp
Fenugreek 1 tbsp
Chilli powder 1/2 tbsp as per taste
Sunflower oil 1/2 cup
Vinegar 1 and 1/2 tbsp
Salt 1 tbsp
Turmeric 1 tsp
METHOD
Take a glass jar /bottle with a lid wipe and sterilize it.
Wash and wipe the mango dry. There should be no water on the mango , cut it in 1 -2 inch cubes . Put the mango in the bottle. Add salt. Put a tight lid and keep it in the sun for two days.
In a wok / kadai for a minute on low heat roast mustard seeds, ajwain and fenugreek. Let it cool . Blend it nicely in a blender.
Take a kadai / wok warm half of the oil a little bit, turn off the gas add turmeric powder, chilli powder and the above ground powder. Open the lid take out the cut mango pieces ( do not add the liquid in it ) with a ladle which should be sterile and put in the kadai. Mix well.
After it completely cools down add the vinegar and the liquid which was in the bottle to the mango pieces. Mix well.
Put everything back in the bottle with the help a sterile ladle. Slightly warm the rest of the oil and add on top of the mango pieces. Make sure oil should be floating on top or the pickle will spoil. Tightly close the lid and keep for 5-6 days, checking daily the oil, if oil is not floating on top add little more oil.
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.
- Salt and vinegar is used as a preservative.
- Pickle should be always covered in a layer of oil on top all the time.
- Bottle should be clean and dry before you put the mangoes or it will get spoil.