Mango pickle is a beloved condiment in many South Asian households, known for its tangy, spicy, and bold flavors. This Instant Mango Pickle is a quicker version of the traditional recipe, giving you that same mouthwatering taste in no time. Here’s how to make a simple and quick mango pickle.
Ingredients:
· 2 medium-sized raw mangoes (preferably slightly unripe, firm, and tart)
· 2 tablespoons mustard oil
· 1 tablespoon fenugreek seeds (methi)
· 1 tablespoon mustard seeds
· 1/2 teaspoon turmeric powder
· 1 tablespoon red chili powder (adjust to your spice preference)
· 1 tablespoon salt (or to taste)
· 1 tablespoon sugar (optional, for balance)
· 1/2 teaspoon asafoetida (hing)
· 1/2 teaspoon cumin seeds
· 1 tablespoon fennel seeds (optional, for a sweet aroma)
Instructions:
1. Prepare the Mangoes:
o Wash and dry the mangoes thoroughly.
o Cut the mangoes into small, bite-sized pieces. You can either peel them or leave the skin on, depending on your preference. The skin adds a nice texture.
o Place the cut mangoes in a large bowl and sprinkle salt over them. Massage the salt into the pieces and let them sit for about 15-20 minutes. This will help the mangoes release some of their moisture and soften slightly.
2. Heat the Oil:
o In a small frying pan, heat mustard oil on medium heat until it starts to smoke slightly. This step is crucial for releasing the flavors of the oil and spices.
o Once the oil is hot, add the fenugreek seeds and mustard seeds. Let them splutter and roast for a few seconds.
3. Prepare the Spices:
o Lower the heat to medium and add cumin seeds, fennel seeds, and asafoetida (hing). Stir well for a few seconds to release the fragrance.
o Next, add the turmeric powder, red chili powder, and sugar (if using). Mix all the spices thoroughly and let them cook in the oil for 1-2 minutes. Be careful not to burn the spices.
4. Combine the Mangoes:
o Add the salted mango pieces to the pan and stir well to coat them evenly with the spice-oil mixture. Cook for an additional 2-3 minutes, allowing the mango pieces to absorb the spices and oil.
o Taste the pickle. If you’d like it to be spicier or saltier, you can adjust the seasoning by adding more chili powder or salt at this stage.
5. Cool and Store:
o Once everything is well combined, remove the pan from the heat. Allow the pickle to cool completely.
o Transfer the cooled pickle to a clean, airtight jar. Let it sit for at least 12 hours for the flavors to meld, but it can be enjoyed immediately.
Tips:
· You can store this pickle in the refrigerator for up to a week.
· If you prefer a sweeter version, increase the sugar slightly.
· If you like a more pungent, mustardy flavor, you can use mustard seeds in larger quantities or even add mustard powder.
This Instant Mango Pickle can be served with rice, roti, paratha, or even as an accompaniment to your favorite snack. Enjoy the zesty burst of flavors!
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk..jpg)
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