Mango Pickle Recipe

### Mango Pickle Recipe: A Tangy, Spicy Delight for Every Meal

Mango pickle is a beloved part of many cultures, particularly in India, where it plays a significant role in enhancing the flavor of various dishes. This aromatic, spicy, and tangy accompaniment is easy to make and adds a burst of flavor to your meals. In this article, we will take you step by step through the process of preparing this delectable treat. Whether you’re a first-timer or a pickle connoisseur, this mango pickle recipe is guaranteed to impress.

### What Makes Mango Pickle Special?

Mango pickle has a unique flavor that combines sourness, spice, and sweetness in perfect harmony. The sharpness of raw mangoes, coupled with an array of spices like mustard seeds, fenugreek, and cumin, creates a powerful taste that complements rice, flatbreads, and even curries. It’s not just the taste that makes mango pickle special; it’s also the preservation method. Pickling mangoes allows them to be stored for months, making it an ideal addition to any meal, especially during off-seasons.

### Ingredients You Will Need for Mango Pickle

To make the perfect mango pickle, you need the right combination of raw mangoes and spices. Here’s a list of all the ingredients you will need for this recipe:

#### Fresh Mangoes (4-5 medium-sized)
– Choose raw, firm mangoes. They should be slightly green and free of blemishes. Pickles require raw mangoes, as their tartness forms the base of the pickle’s unique flavor.

#### Salt (1 cup)
– Salt helps in the preservation process and enhances the overall taste. It also helps in drawing out the moisture from the mangoes.

#### Turmeric Powder (1 tsp)
– Turmeric not only adds a beautiful yellow color but also offers a mild earthy flavor to the pickle.

#### Red Chili Powder (1-2 tbsp)
– This adds the perfect heat and depth to the pickle. Adjust the quantity based on your preference for spice.

#### Mustard Seeds (1 tbsp)
– Mustard seeds give the pickle a pungent, sharp flavor that cuts through the tanginess of the mangoes.

#### Fenugreek Seeds (1 tsp)
– These seeds offer a slightly bitter, earthy flavor and are integral in traditional Indian pickle recipes.

#### Fennel Seeds (1 tsp)
– Fennel seeds contribute a mild sweetness, balancing the heat and sourness in the pickle.

#### Asafoetida (Hing) (1/4 tsp)
– Asafoetida is a key ingredient in many Indian pickles. It adds a unique aroma and aids digestion.

#### Mustard Oil (1/4 cup)
– Mustard oil is often used in pickling due to its strong, sharp flavor, which pairs wonderfully with the spices.

#### Vinegar (Optional, 1-2 tbsp)
– Adding a bit of vinegar can enhance the tanginess of the pickle, though it’s optional. Some prefer to skip vinegar and rely solely on the mango’s natural sourness.

#### Jaggery or Sugar (Optional, 1 tbsp)
– If you like your pickle slightly sweet, jaggery or sugar will balance the flavors beautifully.

### How to Make Mango Pickle: Step-by-Step Guide

Making mango pickle is an art that requires patience and attention to detail. Let’s walk through the entire process so that you can enjoy homemade mango pickle in no time.

#### Step 1: Preparing the Mangoes

Start by washing the mangoes thoroughly to remove any dirt. Once washed, pat them dry with a clean kitchen towel. It’s important to ensure the mangoes are completely dry because any moisture can spoil the pickle over time.

Cut the mangoes into small cubes or pieces, making sure to discard the seed. The size of the pieces can vary based on your preference, but traditionally, they are cut into smaller, bite-sized chunks.

#### Step 2: Mixing the Mangoes with Salt and Turmeric

In a large mixing bowl, toss the mango pieces with salt and turmeric powder. The salt helps in drawing moisture out of the mangoes and also works as a preservative. Turmeric is added not just for color, but also for its antimicrobial properties, which help in the pickling process. Allow the mangoes to sit for a few hours or even overnight in the salt mixture, which will soften the mangoes and bring out their juices.

#### Step 3: Preparing the Spice Mix

While the mangoes are resting, prepare the spice mix. In a small pan, dry roast the mustard seeds, fenugreek seeds, and fennel seeds. Roast them on low heat for 2-3 minutes or until you can smell their aromatic fragrance. Be careful not to burn them. Once roasted, allow them to cool, and then grind them coarsely using a mortar and pestle or a spice grinder. The freshly ground spices are key to the deep flavor of the pickle.

#### Step 4: Adding the Spices to the Mangoes

Once the mangoes have softened, it’s time to add the ground spices. Add red chili powder, hing (asafoetida), and the ground mustard-fenugreek-fennel spice mix to the mangoes. Toss everything together thoroughly so that the mango pieces are coated well with the spices.

#### Step 5: Adding Oil and Vinegar (Optional)

In a separate pan, heat mustard oil until it begins to smoke slightly. Turn off the heat and allow it to cool. Once cooled, pour the oil over the mango-spice mixture. The oil acts as a preservative and helps in infusing the spices into the mangoes.

If you want your pickle to have an extra tang, add vinegar at this stage. While it’s not always necessary, vinegar can lend an additional layer of flavor and preservation.

#### Step 6: Storing the Mango Pickle

Once all the ingredients are mixed, transfer the pickle into a sterilized jar. Make sure the jar is completely dry to avoid spoilage. Press the mango pieces down gently to ensure they are fully immersed in oil, as this will prevent air from getting in and spoiling the pickle.

Close the jar tightly and store it in a warm, sunny place for at least 7-10 days. Shake the jar every day to mix the contents and ensure the flavors are evenly distributed. During this period, the spices will meld with the mangoes, and the pickle will mature into a flavorful, tangy treat.

### Tips for Perfect Mango Pickle

– **Choose the Right Mangoes**: Pick firm, unripe mangoes for the best results. Overripe mangoes will not hold their shape well during pickling.

– **Sun Exposure**: If possible, store the jar in direct sunlight. Sunlight speeds up the pickling process and enhances the flavors.

– **Clean and Dry Jars**: Make sure the jar is free of moisture and dust before use, as any contaminants could spoil the pickle.

– **Adjust Spices**: Customize the spice levels according to your taste. You can add more chili powder for heat or more jaggery for sweetness.

### How Long Does Mango Pickle Last?

Mango pickle, when stored correctly, can last for several months. The oil and spices act as preservatives, allowing it to be stored at room temperature. Ensure the mango pieces are submerged in oil to prevent spoilage. If you prefer, you can also refrigerate the pickle, but it’s typically not necessary unless you’re in a very hot climate.

### Health Benefits of Mango Pickle

While mango pickle is undeniably delicious, it also comes with several health benefits, especially when made with traditional spices. Here are some of the benefits of consuming mango pickle in moderation:

1. **Rich in Antioxidants**: Mangoes are packed with antioxidants, which help fight free radicals and promote overall health.
2. **Aids Digestion**: Spices like fenugreek, mustard, and cumin are known for their digestive properties.
3. **Boosts Immunity**: The turmeric in the pickle is a natural immune booster, while the raw mangoes are rich in Vitamin C.

### FAQs about Mango Pickle

**How long should I wait before eating the pickle?**

It’s best to wait at least 7-10 days for the pickle to mature. The flavors will develop more deeply with time.

**Can I use olive oil instead of mustard oil?**

Mustard oil is traditionally used in mango pickle, but olive oil can be used as a substitute if you prefer a milder flavor.

**Can I add other vegetables to the pickle?**

Yes, you can add other vegetables like carrots, cauliflower, or even garlic to create a mixed vegetable pickle.

**How do I know if the pickle has gone bad?**

If the pickle starts to smell rancid, develops mold, or the oil separates and becomes discolored, it’s best to discard it.

**Can I make this pickle without using vinegar?**

Yes, vinegar is optional. Raw mangoes are naturally sour, and the vinegar is just an additional tanginess that some people prefer.

**What dishes can I serve mango pickle with?**

Mango pickle pairs beautifully with dal (lentils), rice, parathas (Indian flatbreads), curries, and even simple khichdi.

### Conclusion

Mango pickle is a culinary treasure that captures the essence of traditional Indian flavors. With its spicy, tangy, and aromatic profile, it complements various meals, making them even more delicious. Now that you know how to make mango pickle, it’s time to gather your ingredients and start

preparing this mouth-watering delight. Enjoy the process, and soon enough, you’ll have jars of this tangy treasure ready to spice up your meals.