Mango pickle indian recipe

Mango pickle indian recipe:

Mango pickle is a popular condiment made by pickling raw, unripe mangoes in a blend of spices, oil, and sometimes vinegar. It is widely enjoyed in South Asia, particularly in India, Pakistan, and Bangladesh, as well as in other parts of the world with similar culinary traditions. The flavor of mango pickle is tangy, spicy, and salty, making it a perfect accompaniment to meals like rice, curries, flatbreads, or even as a snack on its own.

Common Ingredients:

- Raw mangoes: Chopped into small pieces, they serve as the main ingredient.
- Spices: Mustard seeds, fenugreek seeds, red chili powder, turmeric, asafoetida, and others depending on the regional recipe.
- Salt: Acts as both a flavor enhancer and preservative.
- Oil: Typically mustard oil or sesame oil, which helps preserve the pickle and adds flavor.
- Optional ingredients: Garlic, ginger, green chilies, or vinegar for added depth of flavor.
  - Raw mangoes: Chopped into small pieces, they serve as the main ingredient.
  - Spices: Mustard seeds, fenugreek seeds, red chili powder, turmeric, asafoetida, and others depending on the regional recipe.
  - Salt: Acts as both a flavor enhancer and preservative.
  - Oil: Typically mustard oil or sesame oil, which helps preserve the pickle and adds flavor.
  - Optional ingredients: Garlic, ginger, green chilies, or vinegar for added depth of flavor.

Regional Variations:

Indian Mango Pickle: Comes in many regional styles, such as Andhra (spicier), Gujarati (sweet and spicy), or Punjabi (bold flavors with mustard oil).
Pakistani Mango Pickle: Often uses a mix of whole spices, mustard oil, and sometimes garlic for a robust flavor.
South Indian Mango Pickle: Features a stronger influence of sesame oil and often a more tangy and spicy profile.

Mango pickles are typically sun-dried and then stored in airtight jars to mature, allowing the flavors to develop fully over time. They’re known for their long shelf life and ability to add a burst of flavor to simple dishes.

Traditional Indian Mango Pickle Recipe

Preparation Time:

Prep Time: 30 minutes
Drying Time: 1-2 days (for sun-drying the mango pieces)
Cook Time: 15 minutes

Ingredients

1 kg raw mangoes
100 g mustard seeds
50 g fenugreek seeds
150 g red chili powder (adjust to taste)
2 tsp turmeric powder
1 tsp asafoetida (hing)
250 g mustard oil (or sesame oil for a South Indian twist)
150 g salt (or as required)

Step-by-Step Instructions

Step 1: Choose the Right Mangoes

Select fresh, unripe mangoes with firm skin. Avoid mangoes with bruises or overripe spots as they won’t hold up well during pickling.

Step 2: Wash and Chop Mangoes

Wash the mangoes thoroughly and pat them dry with a clean cloth. Cut them into bite-sized pieces, ensuring the skin remains intact. Discard the seeds.

Step 3: Dry the Mango Pieces

Spread the chopped mango pieces on a clean, dry cloth and let them air dry for 1-2 days in a sunny spot. This step removes excess moisture, which helps prevent spoilage.

Step 4: Prepare the Spice Mix

Dry roast mustard seeds and fenugreek seeds separately until they release a nutty aroma.
Let the roasted seeds cool, then grind them coarsely using a spice grinder or mortar and pestle.

Step 5: Mix the Spices

In a large mixing bowl, combine the ground mustard seeds, fenugreek seeds, turmeric powder, red chili powder, asafoetida, and salt. Mix well.

Step 6: Add the Mango Pieces

Add the dried mango pieces to the spice mixture. Toss well to ensure every piece is coated with the spices.

Step 7: Heat the Mustard Oil

Heat mustard oil in a pan until it reaches its smoking point. Turn off the heat and let it cool slightly. Smoking the oil helps reduce its pungency and makes it safe for pickling.

Step 8: Combine Oil with Mango-Spice Mixture

Pour the cooled mustard oil over the mango-spice mixture. Mix thoroughly so that the oil coats the mango pieces and spices evenly. The oil acts as a preservative, preventing the pickle from spoiling.

Step 9: Store the Pickle

Transfer the prepared mango pickle into a clean, dry, and sterilized glass or ceramic jar. Press the pickle down with a spoon to remove air pockets.

Step 10: Let It Mature

Seal the jar tightly and store it in a cool, dry place. Allow the pickle to mature for at least 7-10 days before consuming. Shake the jar every day to distribute the oil and spices evenly.

Tips for Perfect Mango Pickle

Hygiene is Key: Ensure all utensils, jars, and your hands are clean and dry to avoid contamination.
Use Sunlight: Sunlight helps in the fermentation process, enhancing the flavor of the pickle.
Oil Coverage: Ensure the pickle is always submerged in oil to prevent mold growth.
Salt Levels: Salt acts as a preservative, so don’t skimp on it. Adjust to taste, but ensure there’s enough for preservation.
Storage: Store the pickle in a cool, dry place or refrigerate for longer shelf life.

Regional Variations of Mango Pickle

India’s diverse culinary traditions give rise to many unique mango pickle recipes. Here are a few popular regional variations:

1. Punjabi Mango Pickle

Known for its bold flavors and generous use of mustard oil.
Includes nigella seeds (kalonji) and fennel seeds (saunf) for an aromatic twist.

2. Andhra Avakaya

A spicy mango pickle from Andhra Pradesh.
Uses sesame oil and is spicier than most other versions.
Features powdered mustard seeds for a tangy flavor.

3. Gujarati Sweet Mango Pickle

Combines mangoes with jaggery or sugar for a sweet-and-spicy flavor.
Less oil is used compared to other styles.

4. South Indian Mango Pickle

Features sesame oil, curry leaves, and a unique spice blend.
Often made with a tangier variety of mangoes.

Serving Suggestions

Mango pickle can be enjoyed in numerous ways:

Pair it with steamed rice and dal for a classic Indian meal.
Serve alongside stuffed parathas or plain chapatis.
Use it as a tangy spread on sandwiches or wraps.
Add a dollop to your curd rice or upma for an extra kick.

Health Benefits of Mango Pickle

While mango pickle is often considered a treat for the taste buds, it also has some health benefits when consumed in moderation:

Rich in Antioxidants: Spices like turmeric and mustard seeds are loaded with antioxidants.
Aids Digestion: The spices and oil help stimulate digestion.
Source of Probiotics: Fermented pickles are a good source of probiotics, which support gut health.

Conclusion:

Making mango pickle at home is a rewarding experience that connects you to India’s rich culinary heritage. With the right ingredients, careful preparation, and a little patience, you can create a jar of tangy, spicy goodness that will elevate your meals. Whether you’re a seasoned pickle enthusiast or a curious beginner, this recipe is your guide to mastering the art of Indian mango pickle. So, gather your ingredients and get ready to savor the authentic flavors of homemade mango pickle!