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Spicy Mango Pickle

A vibrant and flavorful mango pickle featuring aromatic spices that offers a perfect balance of heat and sweetness.
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Prep Time 20 minutes
Total Time 10 hours
Servings: 16 tablespoons
Course: Condiment, Side
Cuisine: Indian
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pieces raw mangoes, diced Choose firm, unripe mangoes for best crunch.
  • 1/4 cup mustard oil Opt for high-quality mustard oil; substitute with sesame or sunflower oil if unavailable.
  • 2 tablespoons mustard seeds These lend a nutty flavor.
  • 2 tablespoons fenugreek seeds Toast them lightly for heightened flavor.
  • 2 tablespoons turmeric powder A natural colorant and flavor enhancer.
  • 2 tablespoons red chili powder Adjust according to your spice tolerance.
  • 1 tablespoon salt Sea salt works best for even distribution.
  • 1 tablespoon sugar (optional) A pinch can balance the heat if desired.
  • 1 teaspoon asafoetida (hing) Adds a unique umami flavor; use in moderation.

Method
 

Preparation
  1. Wash the mangoes thoroughly under running water. Peel them and dice into small bite-sized pieces, about 1-inch cubes.
  2. In a large mixing bowl, combine the diced mangoes with salt, turmeric powder, red chili powder, and sugar (if using). Mix well until the mango pieces are evenly coated. Let it sit for about 15 minutes to draw out moisture.
Cooking
  1. In a pan, heat mustard oil until it reaches smoking point. Turn off heat and let it cool slightly for about 5 minutes until warm.
  2. Add mustard seeds and fenugreek seeds to the hot oil. Once they splutter, they are releasing their flavors.
  3. Pour the cooled spicy oil mixture over the mangoes and spices. Stir well until every piece of mango is coated.
Fermentation
  1. Transfer the pickle into a clean, dry glass jar. Seal tightly and let it sit in direct sunlight for 4-5 days, shaking gently each day to redistribute flavors.
  2. After about a week, taste the pickle. If it needs a kick, add a pinch more chili powder.

Notes

Ensure all equipment is thoroughly cleaned and dried before use. Store in a cool, dark place, or refrigerate after opening for up to 3 months. The pickle improves with time and can be made ahead for gatherings.