MANGO PICKLE - EAST INDIAN RECIPE
There are a lot of mango pickle recipes however this is the traditional mango pickle recipe made by the east Indians. It is easy and has a pungent flavor with a burst of spices
Provided by Veena Azmanov
Categories Side Dish
Time P18DT15m
Number Of Ingredients 8
Steps:
- Mangoes - Wash, dry, and cut the mangoes into 2-inch cubes. Discard the seeds. Place the mangoes in a stainless or glass bowl (do not use aluminum). Generously season them with salt. Let macerate for 3 to 4 hours.
- Dry - Then drain all the juices and sun-dry the mangoes for 2 days. This will drain the excess moisture. Pro tip - if you can't dry the mangoes in the sun, oven-dry them for an hour at 60 to 70 C or 140 to 160 F
- Combine - In a large mixing bowl add the mango pieces. Add the turmeric powder, chili powder, asafetida (hing) powdered, fenugreek(methi) seeds, and mustard seeds. Combine well so each and every mango piece is coated with spices.
- Oil - In a large heavy-bottom saucepan over medium heat bring the oil to an almost boil. Turn the heat off and let it cool to room temperature.
- Assemble - Transfer the mango mixture into a jar or a few jars making sure to leave space for the oil. Gradually pour the oil over the mangoes making sure it comes above the mango pieces. Pro tip - we want each and every piece of mango submerged in the oil. If the oil is less it will cause the mangoes to go bad by attracting fungus.
- Macerate - Leave the jars to mature for at least 10 to 15 days before you eat the pickle. The longer the pickle will mature the better it will taste.
Nutrition Facts : Calories 66 kcal, Carbohydrate 3 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Sodium 568 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
HOW TO MAKE MANGO PICKLE
This north Indian style mango pickle stays well for more then a year if handled carefully. It goes well with Indian chapatis and Indian meals.
Provided by Vandana Mathur
Categories Accompaniment
Yield 1 kg
Number Of Ingredients 10
Steps:
- Wash the mangoes and then wipe them with a kitchen towel. Cut 1 inch slices of mango. Cut the seed as well. Discard inner part of the seed, but keep the outer shell that is attached to the mango piece.
- Add 3 teaspoons of rock salt and 3 teaspoons of turmeric powder to the mango slices. Mix well. Keep them in sunlight or in a corner for 3 hours.
- In the meantime, heat mustard oil to smoke point, and then allow it to cool to room temperature.
- Roughly grind all the whole spices, that is fennel, fenugreek, mustard, and onion seeds together in a grinder. Mix all other spices to these grounded spices. Add half of the mustard oil to these spices, and mix well.
- After three hours, remove all the juice secreted by mango slices. Mix spices with these slices. Put these slices in a sterilized glass jar or jar made of any other neutral material.
- Pour rest of the mustard oil over the mango slices. Cover the mouth of jar with a clean cotton cloth or lid. Keep the jar in a warm place or sunlight. Stir the pickle everyday using a clean dry spoon.
- After four days check the pickle. Gently press the slices so that all of them are submerged in oil. If needed add some more oil. Cover the jar, and store it in a warm place once again. Pickle will be ready in a week to 15 days depending upon weather and quality of mangoes. If the mango pieces have softened a bit, that means pickle is ready.
MANGO PICKLE RECIPE
Instant South Indian mango pickle made with raw mangoes, spice powders, garlic, salt & oil. The pickle is naturally fermented for a few days and then it is ready for consumption.
Provided by Swasthi
Categories Condiment
Time P1DT2m
Number Of Ingredients 7
Steps:
- Choose raw, fresh and unripe green mango that is firm and has a clear skin. Wash and dry mango thoroughly. Wipe clean with a cloth. Do this the previous night.
- 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. These precautions will increase the shelf life of the mango pickle.
- Dry roast methi seeds on a low flame until deep golden and aromatic. Transfer to a plate and cool them completely.
- To the same pan, pour oil and heat it up until slightly warm. Set aside to cool completely. You can skip warming the oil if you intend to finish the mango pickle within 10 to 12 days. Skip heating if using cold pressed oil.
- Blend methi seeds along with mustard seeds to a fine powder. Crush garlic.
- Chop mangoes to slightly large cubes of 1 inch, using a large knife.
- Optional for shelf-life: Sun dry each separately - spice powders, salt, garlic and chopped mangoes. Alternately you may heat them in oven at 60 to 70 C (140 to 160F) for 1 hour (avoid keeping salt in oven)
- Add them to a dry bowl, along with red chili powder, mustard powder, salt and lightly crushed garlic.
- Pour the oil and mix well. The pickle will be dry at this stage. Cover and set aside for 24 to 28 hours in a dry place.
- After 24 to 28 hours, mango pieces will release juices and the consistency of the pickle will change. Check the step-by-step photos above. Stir mango pickle well and taste test it. If needed add more salt.
- Store this mango pickle in a clean dry glass jar. Store it in the refrigerator after 24 hours. If storing at room temperature avoid storing in the kitchen or places with high moisture.
- It will be ready to serve after 3 days but it tastes best as it ages.
- Use dry clean spoons every time you use. After every use, wipe off the sides of the jar with a clean tissue or dry cloth to avoid mold.
Nutrition Facts : Calories 47 kcal, Carbohydrate 4 g, Fat 3 g, Sodium 281 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MANGO PICKLE
This is the most popular pickle in India. Almost everybody makes this pickle when mangoes are abundant and easily available. It does not need to be refrigerated unless you want to keep it for a long time. Fills a 1–2 lb. jar.
Provided by kusum gupta
Categories Mango
Time 45m
Yield 1 jar
Number Of Ingredients 9
Steps:
- Wash the mangoes and pat dry them.
- Without peeling, cut them into long thin slices; discard the pit.
- Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
- Heat half of the oil in a large skillet on medium heat.
- Add the seasonings except salt and asafetida powder.
- As soon as they sizzle, add the dried mango pieces.
- Stir together for 5 to 10 minutes.
- Turn off the heat.
- Mix in the salt and asafetida powder when the mixture is cold.
- Heat the remaining oil separately.
- Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
- Put the pickle in a jar, cover, and store in a warm place for a few days.
- Shake everyday.
- Pickle may be refrigerated if it is to be kept long.
- Variation: Peel the mangoes before cutting.
- Reduce the oil by half and adjust the seasonings.
Nutrition Facts : Calories 4603.8, Fat 443.5, SaturatedFat 57.9, Sodium 14074.5, Carbohydrate 181.9, Fiber 30.4, Sugar 135.1, Protein 13
PICKLED SLICED MANGO
Pickled mango with Asian flavors. Useful during mango peak season. Add sliced chile to the jar if you like spice.
Provided by doris
Categories Side Dish Sauces and Condiments Recipes
Time P2DT50m
Yield 16
Number Of Ingredients 6
Steps:
- Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.
- Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar is dissolved. Remove from heat; pour in vinegar. Remove brine from heat and let cool, about 15 minutes.
- Drain mango slices and place in large jars. Cover with cooled brine. Seal and refrigerate until mango turns yellow, about 2 days.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 31 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.2 mg, Sugar 29 g
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