Pairs well with Dry Mango Pickle
Show only recipes from India
Dry Mango Pickle
(0.0)
10.2K views • 1mo ago
282
18
2.8% engagement
A traditional Punjabi dry mango pickle with minimal oil, sun-dried mango pieces, and a flavorful blend of spices. This pickle lasts for six months to a year and has a tangy, spicy, and aromatic flavor profile.
06:00:00 total
Serves 10
medium
Pickled / Cleansing Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- raw mangoes - 1 kilogram (washed, cleaned, peeled, and cut into wedges)
- salt - 2 teaspoons for mangoes + 3 teaspoons for mixing (for salting mangoes and for final mixing)
- turmeric powder - 1.5 teaspoons (used to coat mango slices with a little water)
- dried coriander seeds - 2 teaspoons (half ground, half whole)
- coarse fennel seeds - 2 teaspoons (half ground, half whole)
- yellow mustard seeds - 2 teaspoons (half ground, half whole)
- fenugreek seeds (methi) - 1 teaspoon (whole)
- kalonji (nigella seeds) - 1 teaspoon (whole)
- whole black pepper - 1 teaspoon total (approx. 3/4 tsp whole + 1/4 tsp crushed) (some crushed, some whole)
- Kashmiri red chili powder - 1 teaspoon (for color, not bitter)
- red chili powder - 0.5 teaspoon (crushed black pepper also added)
- mustard oil - 0.5 cup (approx. 120 ml) (unheated or heated and cooled; used sparingly)
- vinegar - 0.25 teaspoon (added after sun exposure to the final pickle)
- water - enough to soak mangoes and coat with turmeric (for soaking mangoes and mixing turmeric)
Instructions
- Prepare Mangoes: Wash raw mangoes thoroughly and clean with a cloth. Soak them in water for 2-3 hours to reduce heat. Peel and cut mangoes into wedges, removing seeds.
- Salt and Turmeric Soak: Add 2 teaspoons salt and 1.5 teaspoons turmeric powder to mango pieces with a little water to coat evenly. Mix well and cover. Let it rest overnight.
- Drain and Dry Mangoes: Next day, drain excess water from mangoes using a sieve for 5-7 minutes. Spread mango pieces on a mat and sun-dry for 1-2 days until they are dry but still slightly soft.
- Prepare Spices: Lightly roast coriander, fennel, and mustard seeds or sun-dry them if fresh. Grind half of these spices coarsely and keep half whole. Also prepare fenugreek, kalonji, and black pepper (some crushed, some whole).
- Mix Pickle: In a dry container, add mustard oil (unheated or heated and cooled). Add all the prepared spices, salt (3 teaspoons), Kashmiri red chili powder, red chili powder, and turmeric water (about 0.5 teaspoon). Mix well.
- Combine Mangoes and Spices: Add the sun-dried mango pieces to the spice and oil mixture. Mix thoroughly so all mango pieces are coated with the spice blend.
- Sun Exposure: Cover the container with a cloth and expose it to the sun or under a fan for 5-6 days, shaking occasionally to mix. Avoid direct strong sun that may dry the pickle excessively.
- Add Vinegar and Store: After sun exposure, add 0.25 teaspoon vinegar to the pickle and mix well. Store in a clean, dry container. Use a dry spoon to serve and avoid contamination to ensure long shelf life.
