Raw Mango is a delight in Indian cooking with an array of wonderful recipes that can be made from it. It is especially used to prepare a variety of pickles and almost every state has its own style of making Mango Pickle. This is a North Indian Mango Pickle recipe which is spicy and savory, and goes very well with almost all kinds of food. In fact, it is a great option to have paratha and mango pickle if you are out of time or energy to prepare a proper meal.
- Raw mango – 2 kgs.
- Turmeric powder – 1 tablespoon
- Yellow mustard seeds – 50 gms.
- Fennel seeds – 40 gms.
- Black cumin seeds (kala jeera) – 1 teaspoon
- Red chilly powder – 1.5 tablespoons (Brilliant red, mild chilly)
- Asafoetida(hing) – 1/2 teaspoon
- Mustard oil – 100 ml.
- Fenugreek seeds (methi dana) – 20 gms.
- Salt – 200 gms.
Preparation Time: 8-10 days
Wash the mangoes and wipe them properly. Cut mangoes into pieces and remove the seed.
Spread cut pieces on a cloth and let it dry in sun for 5 to 6 hours.
Put the cut pieces in a big bowl. Add salt,kala jeera and hing. Roast turmeric powder in a pan for two minutes and add in the bowl.
Now separately roast yellow mustard seeds, fenugreek seeds, fennel seeds and grind each into a coarse powder. Add them in the bowl one by one.
Heat oil in a pan till smoke comes out. Switch off gas. Once it is cooled to a little warm temperature,add red chilly powder in it and then add it in the bowl.
Now mix well using spoon.(never use hand for mixing pickle)
Cover the bowl with muslin cloth (never put lid on it) and tie the cloth. Keep it in sun daily till the pickle is ready. (This can take may be five to eight days, sometimes ten days maximum).
Mix pickle once in a day. You can taste the pickle to know if it’s ready and can even add some masala if you feel it is less.
After mango pickle is ready keep it in airtight jar. Always use dry spoon for taking out the pickle from the jar.
Tip: Best time for making pickle is after 3rd week of May when you get mangoes suitable for making it.