🥭🌶️ Tangy Mango Pickle Recipe: A Burst of Flavor on Your Plate!"
This recipe for tangy and spicy mango pickle is a delightful burst of flavor that will tantalize your taste buds! Made with ripe, firm mangoes and a blend of aromatic spices, this homemade pickle is a must-try for pickle lovers. The pickle is easy to make and requires simple ingredients that are readily available. Follow these step-by-step instructions to create a jar of mouthwatering mango pickle that will enhance your meals with its tangy and spicy goodness.
Tips and Guidelines:
🔸 Tip 1: Choose firm, unripe mangoes for the perfect pickle texture. 🥭
🔸 Tip 2: Cut mangoes into small, even pieces to ensure consistent flavor. 🪓
🔸 Tip 3: Adjust the spice level by adding more or less chili powder to suit your taste. 🌶️
🔸 Tip 4: Allow the pickle to marinate for a few days to enhance its flavors. ⏳
🔸 Tip 5: Store the pickle in a clean, airtight glass jar for long-lasting freshness. 🏺
Cook Time: 30 minutes
Ingredients:
🥭 2 medium-sized unripe mangoes
🧂 2 tbsp salt
🌶️ 2 tbsp red chili powder
🥄 1 tbsp mustard seeds
🌿 1 tbsp fenugreek seeds
🧅 1 tbsp fennel seeds
🌿 1/2 tsp turmeric powder
🧂 Salt, to taste
🥄 1/4 cup mustard oil
🌶️ 2-3 dried red chilies
🌿 Fresh curry leaves (optional)
🌿 Fresh coriander leaves, for garnish
Instructions:
1. 🥭 Wash and dry the mangoes thoroughly. Cut them into small, even pieces, removing the seeds. 🪓
2. 🧂 In a bowl, mix the mango pieces with salt and let them sit for 20 minutes to draw out excess moisture. ⏰
3. 🌶️ After 20 minutes, add red chili powder to the mangoes and mix well until all the pieces are coated. 🌶️
4. 🥄 In a small pan, dry roast mustard seeds, fenugreek seeds, and fennel seeds until fragrant. Let them cool. 🔥
5. 🌿 Once cooled, grind the roasted seeds into a fine powder using a spice grinder or mortar and pestle. 🧪
6. 🧂 Add the ground spice powder and turmeric powder to the mangoes. Mix well to coat all the pieces evenly. 🥄
7. 🧅 Taste the mixture and adjust the salt and spice level according to your preference. 🔬
8. 🥄 Heat mustard oil in a small pan until it starts to smoke. Remove from heat and let it cool slightly. 🛢️
9. 🌶️ Add dried red chilies and curry leaves (if using) to the cooled oil. Pour this tempering over the mango mixture and mix well. 🔥
10. 🥭 Transfer the pickle to a clean, airtight glass jar. Press it down gently to remove air pockets and submerge the mangoes in oil. 🏺
11. 🌿 Garnish the top with fresh coriander leaves. Seal the jar tightly and let the pickle marinate for at least 3-4 days. ⏳
12. 🧂 Shake the jar daily to distribute flavors. Your tangy mango pickle is ready to spice up your meals! 🌶️
Learn how to make a delicious and tangy mango pickle that will elevate your meals with its burst of flavors. Perfect for spice lovers! 🥭🌶️p
Tips and Guidelines for Perfect Mango Pickle:
🥭 Choose the Right Mangoes: Opt for firm and sour raw mangoes for the best results. Varieties such as Totapuri, Kesar, or Rajapuri work well for pickle due to their tangy flavor and firm texture. Avoid using overripe or sweet mangoes as they may not provide the desired taste and texture. 🌟🥭
🌶️ Spice it Up: Customize the level of spiciness in your mango pickle by adjusting the amount of chili powder or whole spices. Begin with a medium amount and add more if you want. Remember, the flavors will intensify over time, so keep that in mind when determining the spice level. 🔥🌶️
💡 Sterilize the Jars: Ensure your pickle stays fresh for longer by sterilizing the jars before filling them. Wash the jars and lids with hot soapy water, rinse thoroughly, and dry them completely. You can also boil the jars and lids in water for a few minutes to sterilize them. This step helps prevent spoilage and extends the shelf life of the pickle. 🧼🏺
Popular Questions about Mango Pickle:
1. ❓ Q: How long does homemade mango pickle last?
A: When stored properly in an airtight jar, homemade mango pickle can last for several months, even up to a year. Ensure the pickle is always submerged in oil to prevent spoilage.
2. ❓ Q: Can I use ripe mangoes to make pickle?
A: No, it's best to use unripe mangoes for making pickle as they provide a tangy and firm texture. Ripe mangoes are sweeter and not suitable for pickle-making.
3. ❓ Q: Can I adjust the spice level in mango pickle?
A: Absolutely! You can increase or decrease the spice level by adjusting the amount of red chili powder used. Begin with a little bit and add more if you like..
4. ❓ Q: Can I use any type of oil for making mango pickle?
A: Traditionally, mustard oil is used for making mango pickle as it adds a distinct flavor. However, you can use other oils like vegetable oil or sunflower oil if you prefer a milder taste.
5. ❓ Q: How can I serve mango pickle?
A: Mango pickle is a versatile condiment that complements various dishessuch as rice, roti, paratha, or even sandwiches. It gives your meals a tangy and spicy kick.
Which raw mango is best for pickle?
The best raw mangoes for pickle are those that are firm, tart, and have a good balance of sweetness and sourness. Some popular mango varieties suitable for pickling include Totapuri, Kesar, and Rajapuri. These varieties offer a tangy flavor and have a firm texture that holds up well during the pickling process.
How long do pickled mangos last?
Properly made and stored pickled mangos can last for several months to a year. The shelf life of pickled mangos depends on various factors, including the ingredients used, the pickling method, and the storage conditions. It's essential to store the pickle in clean, airtight jars in a cool and dry place. Regularly inspect the pickle for any signs of spoilage, such as mold or off odors. If you notice any changes, discard the pickle to ensure food safety.
How do you make mango pickle with step-by-step pictures?
For a visual guide on how to make mango pickle step by step, refer to the accompanying images below or visit our blog post for a detailed recipe with pictures. Follow along to create the perfect batch of tangy mango pickle that will leave your taste buds craving for more!
Is raw mango pickle good for health?
Raw mango pickle, when consumed in moderation, can offer certain health benefits. Mangoes are rich in vitamin C, which supports immune health and helps fight off infections. Additionally, the spices used in mango pickle, such as turmeric, fenugreek, and mustard seeds, may have anti-inflammatory and digestive benefits. However, it's important to note that pickles are high in sodium, so individuals with high blood pressure or those on a low-sodium diet should consume them in moderation.
🌟🥭🌶️ Easy Mango Pickle Recipe: Bursting Flavors! 🌟🥭🌶️
Ingredients:
- 2 cups raw mangoes, peeled and cut into small pieces
- 2 tablespoons of mustard oil (or any vegetable oil)
- 2 teaspoons mustard seeds
- 1 teaspoon fenugreek seeds
- 2 teaspoons of red chili powder (change as needed)
- 1 teaspoon turmeric powder
- Salt to taste
Instructions:
1. Heat oil in a pan on medium heat. Add mustard seeds and fenugreek seeds. Sauté until they splutter and become aromatic.
2. Add the mango pieces to the pan and stir well to coat them with the oil and spices.
3. Reduce the heat to low and add red chili powder, turmeric powder, and salt. Mix everything thoroughly.
4. Cook the mangoes on low heat for 10-15 minutes, stirring occasionally, until they soften slightly and the flavors meld together. The mangoes should still retain some crunchiness.
5. Turn off the heat and let the pickle cool down completely.
6. Once cooled, transfer the mango pickle to sterilized jars. Press the mango pieces down firmly to remove any air bubbles and ensure they are completely submerged in the oil and spices.
7. Seal the jars tightly and store them in a cool, dry place for at least a week to allow the flavors to develop. The longer the pickle sits, the better the flavors will meld together.
8. Serve the mango pickle as a condiment with rice, roti, paratha, or any Indian meal. It adds a burst of tangy flavor to your dishes!
9. Remember to refrigerate the pickle after opening the jar to maintain its freshness and prolong its shelf life.
