Spicy Indian Mango Delight
Indulge in the vibrant flavors of this classic Indian Spicy Mango Delight. A beloved staple across the country, this pickle celebrates the tangy essence of raw green mangoes, harmoniously blended with aromatic spices and mustard oil. Traditionally prepared during the mango harvest season, it embodies the essence of Indian cuisine with its bold and zesty taste. Perfect as a condiment, this pickle can liven up any meal, from fried rice to your favorite curry. With the right storage, it can last for months without refrigeration, allowing you to savor the summer's bounty long into the year.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Raw Green Mangoes
2 lbs (Washed, dried, and sliced)
Mustard Oil
2 cups (Heated)
Fennel Seeds
2 tablespoons (Whole)
Fenugreek Seeds
2 tablespoons (Whole)
Onion Seeds (Kalonji)
1 tablespoon (Whole)
Red Chili Powder
1 tablespoon (Ground)
Turmeric Powder
1 tablespoon (Ground)
Salt
2 tablespoons (Coarse or fine as per preference)
Asafoetida Powder
1 teaspoon (Ground)
Instructions
1
Start by thoroughly washing the raw green mangoes and patting them dry using a clean kitchen towel.
2
Keeping the skin on, slice the mangoes into long, thin pieces, making sure to discard the pits while cutting.
3
Spread the mango slices on an absorbent cloth in the sun and let them dry for about 10 to 12 hours until they lose some moisture.
4
In a large skillet, heat half of the mustard oil over medium heat until hot.
5
Add fennel seeds, fenugreek seeds, onion seeds, red chili powder, turmeric powder, and asafoetida powder to the oil, and let them sizzle and release their aromas for a minute.
6
Once the spices start to sizzle, carefully add the dried mango slices to the skillet, stirring well to coat them in the spiced oil mixture.
7
Cook the mango pieces with the spices for about 5 to 10 minutes, stirring occasionally to prevent sticking.
8
Remove the skillet from the heat and let the mixture cool down completely before proceeding to the next step.
9
Once cooled, mix in the salt and asafetida powder to the mango mixture, stirring well to distribute.
10
In a separate small pan, heat the remaining mustard oil until it is hot but not smoking.
11
Carefully pour the hot oil over the spiced mango mixture, ensuring all the pieces are well covered, and adjust the seasoning to taste.
12
Transfer the prepared pickle into a clean, dry jar, sealing it tightly. Store it in a warm place for a few days to allow the flavors to meld, shaking the jar gently every day.
13
For longer preservation, you may refrigerate the pickle after a week.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Indian Mango Delight?
It is a classic Indian pickle made from raw green mangoes, aromatic spices, and mustard oil, typically prepared during mango harvest season.
What kind of mangoes should be used?
You should use raw green mangoes that are firm and tangy for the best results.
Do I need to peel the mangoes?
No, the skin is kept on while slicing the mangoes into long, thin pieces.
How should the mangoes be dried?
The sliced mangoes should be spread on an absorbent cloth in the sun to dry for 10 to 12 hours.
Why is sun-drying necessary?
Sun-drying helps the mangoes lose moisture, which is essential for preserving the pickle and preventing spoilage.
What is the base oil for this recipe?
Mustard oil is the base oil used for its unique pungent flavor and preservative qualities.
Which whole spices are included in the recipe?
The recipe uses fennel seeds, fenugreek seeds, and onion seeds (Kalonji).
What ground spices are required?
You will need red chili powder, turmeric powder, and asafoetida powder.
How long do I sizzle the spices?
Let the spices sizzle in hot mustard oil for about one minute until they release their aromas.
How long should the mangoes be cooked with the spices?
Cook the mango pieces with the spice mixture for approximately 5 to 10 minutes.
When should I add salt?
Salt should be added and mixed in only after the mango and spice mixture has cooled completely.
Is the oil added all at once?
No, half the oil is used for cooking the spices and mangoes, and the remaining half is heated and poured over later.
What is the purpose of the second pour of oil?
The second pour of hot oil ensures all mango pieces are well covered, which helps in long-term preservation.
What kind of container should I use for storage?
Transfer the pickle into a clean, dry jar and ensure it is sealed tightly.
How should the pickle be stored initially?
Store the jar in a warm place for a few days to allow the flavors to meld together.
How often should I shake the jar?
It is recommended to shake the jar gently every day during the initial storage period.
Does the pickle require refrigeration?
It can last for months without refrigeration if stored properly, but you may refrigerate it after a week for longer preservation.
Is this mango pickle spicy?
Yes, it is a spicy condiment featuring red chili powder and bold Indian spices.
What can I serve with this pickle?
This pickle is a versatile condiment that pairs well with fried rice, curries, and various Indian breads.
How much raw mango is needed?
The recipe calls for 2 lbs of raw green mangoes.
Should I remove the pits?
Yes, you should discard the pits while slicing the mangoes.
What is Kalonji?
Kalonji refers to onion seeds, which provide a distinct peppery and nutty flavor to the pickle.
Why is asafoetida used?
Asafoetida powder is used for its unique savory aroma and to aid in the preservation of the pickle.
How do I prepare the mangoes before slicing?
Thoroughly wash the mangoes and pat them completely dry with a clean kitchen towel.
Can I adjust the salt level?
Yes, the seasoning can be adjusted to your personal taste preference before sealing the jar.
What color should the pickle be?
The turmeric powder gives the pickle a vibrant yellow-orange hue.
Is this recipe vegan?
Yes, all ingredients listed are plant-based, making this pickle suitable for a vegan diet.
What is the total amount of mustard oil used?
The recipe uses a total of 2 cups of mustard oil.
What is the texture of the mango slices?
The slices should be long and thin, retaining their skin for a slight crunch.
Why is it important to cool the mixture before adding salt?
Cooling prevents the salt from drawing out excess moisture immediately, which helps maintain the right consistency.