Spicy Mango Pickles
Turn up the flavor in your kitchen with this bold and addictive Spicy Mango Pickles recipe! Featuring unripe mangoes bathed in a fragrant blend of roasted spices, including fennel, mustard, fenugreek, and nigella seeds, this tangy creation is elevated by the fiery kick of red chili powder and the aromatic warmth of turmeric. Preserved in smoky mustard oil and a splash of white vinegar, these pickles boast vibrant flavors and a satisfying crunch that perfectly complements Indian meals, barbecues, or even sandwiches. Simple to prepare, this irresistible condiment improves with age, making it a must-try for pickle enthusiasts and lovers of bold, spicy condiments alike.
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Recipe Information
Ingredients
- 4 medium Unripe mangoes
- 3 tablespoons Salt
- 2 tablespoons Red chili powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Fennel seeds
- 2 teaspoons Mustard seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Nigella seeds (kalonji)
- 1 pinch Asafoetida (hing)
- 1 cup Mustard oil
- 0.5 cup White vinegar
Instructions
Rinse the mangoes thoroughly under running water and pat them dry with a clean cloth. Peel the mangoes and cut them into 1-inch pieces, discarding the seed.
Place the mango pieces in a large bowl and sprinkle with salt. Mix well and set aside for about 2 hours. This will help draw out excess moisture from the mangoes.
After 2 hours, drain any liquid released from the mangoes and pat them dry with a paper towel.
In a separate small pan, dry roast the fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds over medium heat for about 2-3 minutes until fragrant. Let them cool and then coarsely grind the roasted spices.
In a large bowl, combine the dried mango pieces with the ground spice mixture, red chili powder, turmeric powder, and asafoetida. Mix well to coat the mangoes evenly in the spices.
Heat the mustard oil in a separate pan until it starts to smoke slightly. Turn off the heat and let it cool for a few minutes.
Once the mustard oil is warm but not too hot, pour it over the spiced mango mixture. Add the white vinegar and mix everything thoroughly.
Transfer the mango pickle mixture into clean, dry glass jars. Ensure the mango pieces are completely submerged in the oil and vinegar mixture.
Seal the jars tightly and let the pickles mature for at least one week at room temperature, away from direct sunlight. Stir the contents of the jar every couple of days using a clean, dry spoon to ensure even marination.
Once matured, the mango pickles can be stored in the refrigerator for up to 6 months. Enjoy the spicy, tangy flavor as a condiment with your meals.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.7 g | 310% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21273 mg | 925% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 113.1 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1966 mg | 42% | |
*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.
