Pickles have the quality of taking people back into time, when the ladies of the house would carefully select the raw materials, diligently mix the ingredients and then wait for the pickle to be ready—a lasting childhood memory for many! But the delectable taste of the pickle and this age-old tradition of making this popular recipe at home, is soon fading and is slowly being replaced by bottled pickle.
The Indian thali (meal) is incomplete without a pickle on side. In Hindi, it is known as ‘achaar’. Sometimes a simple pickle recipe is all you need to take a meal from so-so to extraordinary.
- 300 grams or 12 oz or 2 cups Raw mango (Unripe mango) cut into 1-inch cubes
- ¾ cup Mustard oil (sarson ka tel)
- ¼ cup Split mustard seeds (Rai na kuria)
- ¼ cup Split fenugreek seeds (Methi na kuria)
- ⅓ cup Red chili powder
- ½ cup Salt
- 1 teaspoon Turmeric powder
- 1 ½ teaspoon Hing (Asafoetida)
- Wash, clean and dry (moisture-frethe glass jar for pickle. Do this a day or two before or keep it under sunlight for 1-2 hours.
- Heat the mustard oil till it is smoking hot and then let it cool down to room temperature.
- Dry roast the split mustard and fenugreek seeds just to get rid of the moisture if any. No need to look for color change. Or you can keep under sunlight for a few hours.
- Wash, dry the raw mangoes and chop into 1-inch cube pieces.
Making mango pickle recipe:
- Take all the spice powders (split mustard and fenugreek seeds, salt, red chili powder, turmeric powder, in a bowl and mix well.
- Mix in mango pieces so they are coated with spices.
- Add cooled mustard oil and mix well.
- Transfer it to the prepared glass jar, cover with a lid.
- Let the pickle mature for 10 days at room temperature in dark, cool place (in the cabinet). Do stir and mix every 3 days during the mature time.
- After 10 days it is ready to serve