Mango Pickle North Indian Style

Name: Mango Pickle North Indian Style
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 kg raw mangoes; 3 tbsp fenugreek seeds; 6 tbsp fennel seeds; 1 tbsp cumin seed; 1 tbsp kalonji; 2 tbsp coriander seeds; 3 tbsp mustard seeds; 8 tbsp salt; 1 tbsp crushed red chile; 1 tbsp turmeric powder; 4 cup smoked mustard oil

A South Asian pickle of mangoes, spiced with fenugreek and fennel seeds.

25 min · Serves 1 · Medium

Method

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Time: Prep 15 min · Cook 10 min · 25 min total
Difficulty: medium

1
Cube the raw mangoes skin on and stone in. In a large spacious bowl toss in the mangoes with salt, cover and place under the sun for 2 to four hours (depends on the intensity).
2
Dry roast each of the whole spices till they exude aroma, keep asde to cool. once cooled down grind them coarsely and keep aside. mix in the crushed chillies and turmeric powder.
3
Smoking of mustard oil - heat the oil on high till smoky. let it cool down before using. After 2-4 hours the mangoes would have oozed out some liquid, which needs to be drained out.
240 min
4
Add half of the cooled oil to the spice mixture and then toss in the mango cubes and set aside overnight.
5
Next day pour more oil (remember to check if the oil covers up the pieces of mangoes) mangoes need be immersed in oil to keep them from developing mold.
6
Transfer this into a glass jar and cover it with a muslin cloth and keep it outdoors in the sun for the pickle to "mature" it takes over a week or 2 to be ready for consumption. (again depending on the sun).
7
Keep mixing the pickle one in a while with a clean dry ladle. once done this stays good for a year and above. Do not refrigerate.