Pairs well with Dry Mango Pickle
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Dry Mango Pickle
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A flavorful dry mango pickle made with minimal oil, perfect for long-term storage.
00:00:00 total
Serves 10
medium
Sides / Appetizer
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Ingredients
- raw mangoes - 1 kg (washed and cleaned)
- salt - 3 teaspoons (to taste)
- turmeric - 1.5 teaspoons (for coating)
- mustard oil - 1/2 cup (for mixing)
- dried coriander - 2 teaspoons (sun-dried)
- coarse fennel - 2 teaspoons (sun-dried)
- yellow mustard - 2 teaspoons (sun-dried)
- fenugreek seeds (methi) - 1 teaspoon (whole)
- kalonji (nigella seeds) - 1 teaspoon (whole)
- whole black pepper - 1 teaspoon (whole)
- Kashmiri red chili powder - 1 teaspoon (for color)
- vinegar - 1/4 teaspoon (added later)
Instructions
- Prepare Mangoes: Wash and clean 1 kg of raw mangoes, then soak in water for 2-3 hours.
- Cut Mangoes: Cut the mangoes into wedges, ensuring they are not too soft.
- Mix Salt and Turmeric: Add 2 teaspoons of salt and 1.5 teaspoons of turmeric to the mango pieces and mix well.
- Let Mangoes Rest: Cover the mangoes and let them sit overnight.
- Drain Water: After resting, drain excess water from the mangoes using a sieve.
- Dry Mangoes: Expose the mangoes to sunlight for a day until they are slightly hard but not completely dry.
- Prepare Spice Mix: Combine dried coriander, fennel, mustard, fenugreek, kalonji, and black pepper. Optionally, fry spices lightly.
- Mix Spices with Oil: In a clean container, add mustard oil and the spice mix. Then add salt, Kashmiri red chili powder, and mix well.
- Combine with Mangoes: Add the spice mixture to the dried mangoes and mix thoroughly.
- Sun Dry the Pickle: Cover the pickle and expose it to sunlight for 5-6 days.
- Add Vinegar: Once the pickle is ready, add vinegar and mix well before storing.
