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Mango Pickle

Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple varieties of mango pickles prepared depending on the region and the spices used but broadly there are two types: whole baby mango pickle and cut mango pickle. There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit.                     

Despite using the same main ingredients, the differences in preparation techniques and spices can lead to a wide variation in Indian pickles. A mango pickle from South India may taste very different from one made in North India—the southern states prefer sesame oil and tend to produce spicier pickles, while the northern states prefer mustard oil

Homemade pickles are prepared in the summer and are matured by exposing to sunlight for up to two weeks. The pickle is kept covered with muslin while it is maturing. Mango pickle has a tangy and sour taste mixed with the spicy ingredients. This is a traditional method taught by my mother in law who follow it from her grandmother.


Net wt. : ½ kg

Recipe Category : Pickle/ side dish for rice

Recipe Cuisine : South Indian

Author : Anuja Deenadayalan


 

Ingredients

  •  ½ kg mango

  •  100 g gingelly oil 

  •  1 teaspoon of mustard

  •  1 teaspoon fenugreek seeds

  •  20 dry red chillies

  •  1 teaspoon of asafoetida powder 

  • Crystal salt


 

Preparation

  1. Cut each mango in half and then into quarter.

  2. Add the required salt to it and keep it covered, in the sun for 3 days. 

  3. Dry roast the red chillies, ½ teaspoon of mustard seeds and 1/2 teaspoon of fenugreek seeds.

  4. Grind them with asafoetida powder.

  5. Strain the water from the mango and add the grinded powder to that water.

  6. Heat the oil; add ½ teaspoon of mustard seeds and ½ teaspoon of fenugreek seeds.

  7. Once the seeds splutter turn off the stove.

  8. Allow it to cool and then pour it into the water.

  9. Now add the diced mango and mix it well.

  10. Keep the pickle covered with muslin cloth in sun for 2 days.

Tangy and sour Mango Pickle is ready!  Serve it with curd rice.

 

 Tips / variations:  

  • If you are using crystal asafoetida, roast it before grinding it.

  • Avoid using table salt. 

   

Shelf Life: 

  • It can be stored for more than 12 months in an airtight container. 

  • Make sure sufficient amount of salt and oil is added. 

 

Nutrients value: 

  • Mango boosts the immune system.

  • They may ease constipation and improve blood sugar regulation.

  • It also improves Hair and Skin Health. 

  • Asafoetida powder helps reduce bloating and other stomach problems.

 

Check for Other recipes-> South Indian Side Dishes-Chutney