Tangy Mango Pickle
A traditional Indian condiment made with raw mangoes, aromatic spices, and mustard oil for a tangy and spicy flavor burst.
Equipment
- knife
- Cutting board
- Mixing bowl
- Sterilized glass jars
Ingredients
- 500 g raw mangoes
- 2 tbsp salt
- 1 tbsp turmeric powder
- 3 tbsp red chili powder
- 1 tbsp fenugreek seeds
- 1 tbsp mustard seeds
- 1/4 tsp asafoetida
- 200 ml mustard oil
Instructions
- Wash and dry the raw mangoes. Chop them into small pieces.
- Marinate with salt and turmeric. Leave overnight.
- Dry roast fenugreek and mustard seeds. Coarsely grind them.
- Mix marinated mangoes with red chili powder, ground spices, and asafoetida.
- Heat mustard oil until it smokes, then cool slightly and add to the mixture.
- Transfer the pickle to sterilized jars. Ensure mangoes are submerged in oil.
- Store in a cool, dry place for 7 days before consuming.
Notes
- Use fresh, firm mangoes for best results.
- Always store pickle in airtight, sterilized jars to ensure longevity.
