Tangy Summer Mango Pickle
This Tangy Summer Mango Pickle is a delightful and zesty addition to any meal, making it the perfect condiment to enjoy throughout the year. With a blend of spices and a punch of flavor, this mango pickle is crafted in a flavorful brine that enhances its natural sweetness and tartness. Perfect for summer picnics, barbecues, or as a side dish, this homemade jar of goodness will have your friends and family asking for more. Share the joy of preserving fresh seasonal mangoes with this easy-to-follow recipe that ensures vibrant taste with every spoonful!
2
Servings
240
Calories
7
Ingredients
Ingredients
Salt
1/2 cup (Coarse sea salt preferred)
Turmeric
2 tablespoons (Ground)
Fennel Seeds
1/2 cup (Whole)
Mustard Seeds
2 tablespoons (Whole)
Dried Red Chili
1/4 cup (Crushed)
Mustard Powder
3/4 cup (Fine)
Mangoes
2 lbs (Washed, dried, and cut into small cubes)
Instructions
1
Wash and dry the mangoes thoroughly. Cut them into small pieces or cubes, ensuring the pieces are uniform for even flavor distribution.
2
In a large bowl, mix the mango pieces with salt and turmeric, ensuring that all pieces are well coated. Cover the bowl and set it aside at room temperature for 24 hours to allow the salt to draw out moisture from the mangoes.
3
After 24 hours, in a heavy pan over medium heat, lightly toast the fennel and mustard seeds until fragrant. Allow them to cool slightly before grinding them coarsely in a spice grinder or mortar and pestle.
4
Drain the mango pieces, reserving the liquid that has collected at the bottom. In a separate bowl, combine the ground fennel and mustard seeds, crushed dried red chili, mustard powder, and the reserved mango liquid. Mix well to create a thick spice paste.
5
Toss the mango pieces in the spice mixture until they are evenly coated, ensuring every piece is well seasoned.
6
Carefully pack the coated mango mixture into sterilized glass jars, pressing them down to minimize air pockets. Pour any remaining brine or spice mixture over the top, ensuring the mango pieces are fully submerged.
7
Seal the jars tightly and place them in a sunny spot for about 1 week. Shake the jars gently every couple of days to keep the mangoes well dispersed in the brine. Enjoy the tangy delight after the curing period!
Nutrition Information
6g
Fat
36g
Carbs
3g
Protein
6g
Fiber
24g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Summer Mango Pickle?
Tangy Summer Mango Pickle is a zesty condiment made with mangoes, spices, and a flavorful brine, perfect for summer picnics and barbecues.
Is this mango pickle recipe low in cholesterol?
Yes, this recipe is specifically categorized under the Low Cholesterol category.
How many servings does this recipe yield?
This recipe is designed to yield 2 servings.
How many calories are in one serving?
Each serving of the Tangy Summer Mango Pickle contains 240 calories.
What are the primary ingredients for this pickle?
The main ingredients include salt, turmeric, fennel seeds, mustard seeds, dried red chili, mustard powder, and 2 lbs of mangoes.
How long do the mangoes need to sit with salt and turmeric?
The mango pieces should be mixed with salt and turmeric and set aside at room temperature for 24 hours.
Why is the mango left with salt for 24 hours?
This step allows the salt to draw out the natural moisture from the mangoes.
What type of salt is recommended?
Coarse sea salt is preferred for this recipe.
How should the fennel and mustard seeds be prepared?
They should be lightly toasted in a pan until fragrant and then coarsely ground.
Do I need to keep the liquid from the salted mangoes?
Yes, you should reserve the liquid that collects at the bottom to create the spice paste.
What is used to create the spice paste?
The spice paste is made by combining ground fennel, mustard seeds, crushed dried red chili, mustard powder, and the reserved mango liquid.
How long does the pickle need to cure in the sun?
The sealed jars should be placed in a sunny spot for approximately 1 week to cure.
How often should I shake the jars during curing?
You should shake the jars gently every couple of days to keep the mangoes well dispersed.
What kind of jars are best for storing the pickle?
Sterilized glass jars are recommended for packing and storing the mango mixture.
How much fat is in this recipe?
There are 6g of fat per serving.
What is the sugar content of this pickle?
Each serving contains 24g of sugar.
How much fiber does a serving provide?
Each serving provides 6g of dietary fiber.
How many carbohydrates are in a serving?
There are 36g of carbohydrates per serving.
Is this recipe suitable for vegetarians?
Yes, it is tagged as a vegetarian recipe.
What preparation is needed for the mangoes?
Mangoes should be washed, dried, and cut into small uniform cubes.
How much turmeric is required?
The recipe calls for 2 tablespoons of ground turmeric.
What provides the heat in this recipe?
The heat comes from 1/4 cup of crushed dried red chili and 3/4 cup of fine mustard powder.
How much mango is used?
The recipe requires 2 lbs of mangoes.
What is the first step of the instructions?
The first step is to wash and dry the mangoes thoroughly and cut them into small uniform pieces.
Is this pickle a sweet or savory dish?
It is described as a tangy and zesty condiment that balances sweetness and tartness.
Can I use this as a side dish?
Yes, it is perfect as a side dish, condiment, or for summer picnics and barbecues.
What is the protein content?
Each serving contains 3g of protein.
How do I minimize air pockets in the jar?
When packing the jars, press the mango mixture down firmly to minimize air pockets.
What should I do with the remaining brine or spice mixture?
Pour any remaining brine or spice mixture over the top of the mangoes in the jar to ensure they are fully submerged.
What are the tags associated with this recipe?
Tags include mango pickle, brine pickle, low cholesterol recipe, tangy condiment, and homemade pickle.