Spicy Indian Mango Pickle
Dive into the bold and vibrant flavors of Spicy Indian Mango Pickle, a quintessential condiment that elevates any meal with its tangy and fiery kick. Made with hand-picked raw mangoes, aromatic roasted spices like mustard seeds, fennel, and fenugreek, and the unmistakable earthiness of mustard oil, this classic recipe is a treasure of authentic Indian cuisine. The slow curing process allows the mango chunks to absorb the rich blend of turmeric, nigella seeds, and red chili powder, creating a deeply spiced, oil-infused pickle that bursts with flavor in every bite. Perfect as a side dish or accompaniment to curries, rice, or flatbreads, this easy-to-store pickle is a long-lasting delight for your pantry. Embrace the art of homemade pickling and savor this traditional Indian favorite!
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Recipe Information
Ingredients
- 500 grams Raw mangoes
- 50 grams Salt
- 1 tablespoon Turmeric powder
- 2 tablespoons Mustard seeds
- 1 tablespoon Fennel seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Nigella seeds (kalonji)
- 2 tablespoons Red chili powder
- 250 milliliters Mustard oil
- 1 pinch Asafoetida (hing)
Instructions
Wash and dry the mangoes thoroughly. Chop them into 1-inch pieces, discarding the seed. Ensure the mango pieces are completely dry before proceeding.
In a large mixing bowl, combine the chopped mango pieces with salt and turmeric powder. Mix well, cover the bowl with a cloth, and let it sit for about 8 hours or overnight, allowing the mangoes to soften and release moisture.
After 8 hours, transfer the mango pieces to a large clean kitchen cloth and spread them out to air dry for about 2-3 hours to remove excess moisture.
In a heavy-bottomed pan, dry roast mustard seeds, fennel seeds, and fenugreek seeds on low heat until fragrant. Let them cool and then coarsely grind them using a spice grinder or mortar and pestle.
Mix the ground spices with nigella seeds and red chili powder in a bowl. Set aside.
Heat mustard oil in a pan until it reaches its smoking point, then allow it to cool slightly. Add in a pinch of asafoetida to the cooled oil.
In a large mixing bowl, combine the dried mango pieces with the ground spice mixture. Pour the cooled mustard oil with asafoetida over the mixture and mix well to coat all the mango pieces evenly.
Transfer the pickle into a clean, dry glass jar with an airtight lid. Ensure the mango pieces are submerged in oil to aid preservation.
Seal the jar tightly and leave it in a warm place for at least 1 to 2 weeks to mature, stirring the contents every 2-3 days with a clean, dry spoon.
Allow the flavors to develop before serving. This pickle can be stored at room temperature for several months.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.2 g | 334% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 71.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1365 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
