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A traditional Sindhi-style raw mango pickle, bursting with the bold flavors of fennel, fenugreek, and mustard oil. This sun-kissed pickle is the perfect tangy and spicy companion to any Indian meal.
For 100 servings
Prepare the Mangoes
Prepare the Spice Mix (Masala)
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A traditional Sindhi-style raw mango pickle, bursting with the bold flavors of fennel, fenugreek, and mustard oil. This sun-kissed pickle is the perfect tangy and spicy companion to any Indian meal.
This indian recipe takes 55 minutes to prepare and yields 100 servings. At 50.33 calories per serving with 0.27g of protein, it's a moderately challenging recipe perfect for .
Prepare the Oil
Assemble the Pickle
Mature the Pickle
Store for Long-Term Use
Add 1/2 cup of peeled whole garlic cloves along with the mango pieces for a pungent kick. Ensure the garlic is also completely dry.
Add 1/4 cup of dried black chickpeas (kala chana), soaked overnight and then completely sun-dried, to the pickle for extra texture and flavor.
Add 2-3 tablespoons of jaggery powder to the spice mix for a hint of sweetness to balance the sour and spicy notes.
The traditional sun-drying and maturing process is a form of fermentation, which encourages the growth of beneficial probiotic bacteria that can improve digestion and overall gut health.
Spices like turmeric, fennel, and fenugreek, along with raw mangoes, are packed with antioxidants that help combat cellular damage from free radicals in the body.
Ingredients like asafoetida, fennel seeds, and fenugreek seeds are traditionally known in Ayurveda to help alleviate indigestion, gas, and bloating.
Raw mangoes are a good source of Vitamin C, and spices like turmeric have immune-modulating properties that can help strengthen the body's natural defenses.
A 1-tablespoon (approximately 18g) serving contains around 60-70 calories, primarily from the mustard oil. It's a flavor-packed condiment, so a little goes a long way.
In moderation, it can be part of a healthy diet. It's a source of probiotics from fermentation, which is good for gut health. However, it is high in sodium and oil, so it should be consumed in small quantities, especially by those monitoring blood pressure or calorie intake.
Mold is almost always caused by moisture. This could be from using wet mangoes, a wet jar, a wet spoon, or even high humidity during preparation. Absolute dryness at every step is crucial for a long-lasting pickle.
If prepared and stored correctly with the mango pieces fully submerged in oil, it can last for over a year at room temperature in a cool, dark place. Its flavor deepens and improves with time.
It is not recommended. Salt and oil are the primary natural preservatives that prevent spoilage and ensure a long shelf life. Reducing them significantly will compromise the pickle and make it susceptible to bacteria.
Firm, fibrous, and very sour raw mangoes are ideal. Varieties like 'Ramkela' are traditionally used because they hold their shape well and provide the necessary tartness.