Mango Pickle

1. 1

   Step 1

   • a.Prepare the Mangoes (2-3 hours resting time)
   • b.Wash the raw mangoes thoroughly and pat them completely dry with a clean kitchen towel. Any moisture can spoil the pickle.
   • c.Cut the mangoes into uniform 1-inch pieces, keeping the skin on but discarding the hard inner seed.
   • d.In a large, dry glass or ceramic bowl, combine the mango pieces with 2 tablespoons of rock salt and 1 teaspoon of turmeric powder. Toss well to coat evenly.
   • e.Cover the bowl and let it rest at room temperature for 2-3 hours. The salt will draw out excess water from the mangoes, which is crucial for preservation.
2. 2

   Step 2

   • a.Prepare the Pickle Masala (5 minutes)
   • b.While the mangoes are resting, heat a dry, heavy-bottomed pan over low heat.
   • c.Add the mustard seeds, fenugreek seeds, and fennel seeds. Dry roast for 1-2 minutes, stirring constantly, until they become fragrant. Be careful not to burn them, as this will make the pickle bitter.
   • d.Remove the spices from the pan and let them cool down completely.
   • e.Once cool, transfer the roasted spices to a grinder and pulse them into a coarse powder.
3. 3

   Step 3

   • a.Temper and Cool the Oil (15-20 minutes)
   • b.Pour the mustard oil into a saucepan. Heat it over medium-high heat until it reaches its smoking point, which takes about 5-7 minutes. You will see faint smoke rising from the surface.
   • c.Immediately turn off the heat. This process mellows the pungent taste of the mustard oil.
   • d.Let the oil cool down completely to room temperature. This is very important; adding hot oil to the spices will burn them and ruin the flavor.
4. 4

   Step 4

   • a.Combine the Pickle (5 minutes)
   • b.After 2-3 hours, you will see a significant amount of water collected at the bottom of the mango bowl. Drain this water completely and discard it.
   • c.In a large, dry mixing bowl, pour the completely cooled mustard oil.
   • d.Add the coarse spice powder, nigella seeds, Kashmiri red chili powder, hing, the remaining 2 tablespoons of salt, and the remaining 1 teaspoon of turmeric powder. Mix everything well to form a spiced oil slurry.
   • e.Add the drained mango pieces to this mixture. Stir with a clean, dry spoon until every piece is thoroughly coated.
5. 5

   Step 5

   • a.Jar and Mature the Pickle (4-5 days sunning time)
   • b.Carefully transfer the pickle into a clean, dry, and sterilized glass jar.
   • c.Press the mango pieces down gently. Ensure there is at least a 1/2-inch layer of oil floating on top, as this acts as a natural preservative.
   • d.Cover the mouth of the jar with a clean piece of muslin or cheesecloth and secure it with a string. This allows moisture to escape while keeping dust out.
   • e.Place the jar in direct sunlight for 4-5 consecutive days, for at least 5-6 hours each day. Bring it indoors at night.
   • f.Stir the pickle once every day with a clean, dry spoon to ensure even maturing.
   • g.After 4-5 days, the mango pieces will have softened slightly and the flavors will have melded. The pickle is ready. Replace the cloth with an airtight lid and store.

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