Welcome to Punjab Flavours! Today, we’re diving into one of the most beloved traditional recipes in Indian cuisine: mango pickle. Known for its tangy and spicy taste, mango pickle is a staple in many households. This blog will guide you through the process of making an authentic and flavorful pickleΒ right at home. So, let’s get started!
What is Mango Pickle?
Mango pickle is a cherished condiment in Indian cuisine, often enjoyed with a variety of dishes, from simple dal-rice to elaborate feasts. This spicy and tangy delight is made using raw mangoes, a blend of aromatic spices, and oil, which acts as a preservative. The process of making pickle is simple yet requires some patience and attention to detail to ensure the perfect balance of flavors.
Ingredients for Mango Pickle
- 1 kg raw mangoes
- 100 g salt
- 50 g red chili powder
- 25 g turmeric powder
- 50 g mustard seeds
- 25 g fenugreek seeds
- 200 ml mustard oil
- A pinch of asafoetida (hing)
7 Steps to a Perfect Mango Pickle Recipe
Step 1: Preparation of Mangoes
Start by washing the raw mangoes thoroughly. Pat them dry with a clean cloth to remove any moisture. Remove the seeds from mango and cut them into small equal pieces. It is essential to ensure the mangoes are dry to prevent spoilage during the pickling process. The pieces should be uniform in size to ensure even coating of spices and consistent fermentation.
Step 2: Salting the Mangoes
Add salt to a large mixing bowl with the mango slices. To make sure every component is coated equally, thoroughly mix. After placing a cloth over the bowl, leave it alone for a full day. This process aids in removing the mangoes’ extra moisture, which is essential for keeping the pickle fresh. As a natural preservative, salt stops the growth of mold and germs.
Step 3: Drying the Mangoes
After 24 hours, spread the salted mango pieces on a clean cloth or tray.Give them a few hours to dry in a shady spot. . This process further reduces the moisture content, making the pickle last longer and enhancing its flavor. Proper drying ensures the pickle has a longer shelf life and prevents it from becoming too watery.
Step 4: Roasting the Spices
Dry roast the mustard seeds and fenugreek seeds separately until they release their aroma. Before pulverizing them into a rough powder, let them cool. Roasting the spices intensifies their flavor, giving the pickle a richer taste. Be careful not to burn the spices, as this can result in a bitter flavor.
Step 5: Mixing the Spices
In a large bowl, combine the dried mango pieces with red chili powder, turmeric powder, asafoetida, and the ground mustard and fenugreek seeds. Mix thoroughly to ensure all the mango pieces are evenly coated with the spice mixture. This step is crucial for achieving the distinctive taste of pickle. Ensure the spices are evenly distributed for consistent flavor in every bite.
Step 6: Heating the Oil
In a pan, heat the mustard oil until it begins to smoke. Let it cool slightly before pouring it over the mango and spice mixture. The hot oil helps to enhance the flavors and acts as a preservative, ensuring the pickle remains fresh for a long time.
Step 7: Storing the Pickle
Transfer the pickle into clean, dry jars. Ensure the jars are airtight to prevent any moisture from entering, which could spoil the pickle. Store the jars in a cool, dry place for at least two weeks before consuming. This resting period allows the flavors to meld together, resulting in a delicious and tangy p[ickle.
Serving Mango Pickle
Mango pickle is a versatile condiment that can elevate any meal with its tangy and spicy flavors. Traditionally, it is served alongside Indian staples like rice, roti, and parathas. Its robust taste pairs beautifully with simple dishes like dal and curd rice, adding a burst of flavor that makes every bite more enjoyable.
For a unique twist, try using mango pickle as a marinade for meats or a tangy topping for sandwiches and wraps. Whether enjoyed as a side dish or incorporated into your cooking, This pickle brings a delightful zing that enhances the overall dining experience. At Punjab Flavours, we believe that a spoonful of this delicious pickle can transform even the simplest meal into a culinary delight!
Tips for Making the Best Mango Pickle
- Choosing the Mangoes: Use firm and unripe mangoes for the best results. The sourness of the raw mangoes is essential for the authentic taste of pickle.
- Sterilizing the Jars: Ensure that the jars used for storing the pickle are sterilized and completely dry to prevent any fungal growth.
- Balancing the Spices: Adjust the amount of red chili powder according to your spice preference. Some prefer a milder pickle, while others enjoy a fiery kick.
- Oil Preservation: Always ensure that the mango pieces are submerged in oil when stored. This prevents the pickle from spoiling and enhances its shelf life.
Health Benefits of Mango Pickle
While mango pickle is undoubtedly delicious, it also offers several health benefits:
- Rich in Probiotics: Fermented pickles like mango pickle contain beneficial probiotics that aid in digestion and promote a healthy gut.
- Boosts Immunity: The anti-inflammatory and antibacterial qualities of the spices used in mango pickle, like mustard seeds and turmeric, aid in boosting immunity.
- Aids Digestion: The combination of spices in pickle can stimulate digestive enzymes, making it easier to digest heavy meals.
Conclusion
There you have it, a complete guide to making mango pickle at home. This traditional recipe is not only easy to follow but also results in a pickle that’s bursting with flavor and aroma. Whether you’re new to pickling or a seasoned pro, this mango pickle recipe is sure to become a favorite in your household. Enjoy the tangy and spicy delight with your meals, and don’t forget to share your experiences with us at Punjab Flavours!
By following these steps and tips, you’ll have a delicious and authentic mango pickle ready to enjoy with your family and friends. Happy pickling!
FAQ's
Firm, unripe mangoes are ideal for making mango pickle. Their tartness is essential for achieving the authentic tangy flavor of the pickle.
Homemade mango pickle can last up to 6-12 months when stored in an airtight jar in a cool, dry place. Ensure that the mango pieces are fully submerged in oil to prolong shelf life.
Check for any signs of mold, off-smells, or unusual changes in texture. If the pickle smells sour or shows mold on the surface, itβs best to discard it.
Itβs best to wait at least two weeks before consuming mango pickle. This resting period allows the flavors to meld and develop, resulting in a more flavorful and tangy pickle.
Store mango pickle in clean, dry, airtight jars, ensuring the mango pieces are fully submerged in oil. Keep the jars in a cool, dark place to prevent spoilage and extend shelf life.
Recent Posts
Make Honey Citron Ginger Tea Easily with This Quick Recipe
Introduction Hello tea lovers, Punjab flavour brings today your favourite winter special ginger tea, Honey Chiton Ginger Tea is not only tasty but also very
Authentic Kashmiri Kahwa Recipe: A Sip of Warm Bliss
Introduction Hello Chai Lovers, Punjab Flavours brings you a very special recipe of Kashmiri Kahwa. The mixture of spices and nuts in Kahwa gives a
Chai Masala Recipe: Authentic Taste of India
Introduction Chai Masala – a drink that is close to the heart of every Indian. It is not just a tea, but an experience that