North Indian Spicy Mango Pickle

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Ingredients
  • 4 Mangoes (Raw)
  • 2 tablespoons Salt , + more (adjust)
  • 2 teaspoons Turmeric powder
  • 1 teaspoon Asafoetida
  • 1 tablespoons  Fenugreek Seeds
  • 3 tablespoons Mustard seeds , halved/coarsely pounded
  • 3 tablespoons Red Chilli powder , (adjust)
  • 1 tablespoon  Onion Nigella Seeds
  • 1 tablespoon Fennel seeds, coarsely pounded
  • 1 tablespoon Coriander Seeds
  • 1/2 cup Mustard oil
Instructions:
  • Wash the mangoes and dry them completely making sure there is no moisture or dust.
  • Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes.
  • In a large bowl, combine the 2 tablespoons salt, turmeric powder and cut mangoes. Allow it to marinate overnight or 8 hours until the mangoes release a large quantity of water.
  • Drain the water from the mangoes and keep the water aside. Dry the mangoes on paper towels for about 8 hours or overnight, so they lose the excess moisture.
  • Heat a small pan on medium heat, and roast the coriander seeds until you start smelling the aroma. Turn off heat and allow it to cool. Once cooled, use crusher to crush the coriander seeds to half.
  • In a large bowl, mix mangoes, remaining salt, turmeric powder, asafoetida powder, fenugreek seeds, mustard seeds, red chilli powder, nigella seeds, fennel seeds, and coriander seeds
  • Fill the above mixture tightly into a bottle and keep aside covered for a day, about 24 hours.
  • Heat the oil in a saucepan and bring it to boiling point. Once it comes to a boiling point, allow it to cool completely while covered. Once cooled add the cooled oil to the bottled Mango pickle mixture.
  • It takes approximately two to three weeks for the pickle to marinate itself and get the flavours from the spices.
  • Best flavour and tenderness in the Mango pickle comes after few weeks of marination. Having said that the pickle can be eaten almost immediately as well, if you like the taste of fresh mangoes.
Note: You can use the drained water from the mangoes into cooking rice or into a lentil preparation. They taste delicious.

Submitted by Deepak - Switzerland

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