Pickled mango is a spicy dish or condiment that can be enjoyed with almost any food. You can spread it on bread, eat it with roti or any kind of parantha, or even enjoy it with rice. There are a variety of ways to make this tasty dish, whether you want it to be sweet or spicy. If you want to know how to make your own pickled mango, see Steps to get started.
Ingredients - 3 cups of cut mangoes with skin, 1/4 cup salt, 2 teaspoons turmeric powder, 1 teaspoon asafoetida powder, 1 tablespoons halved fenugreek seeds (methi kuria), 3 tablespoons halved mustard seeds (rai kuria), 3 tablespoons red chilli powder (or adjust to taste), 1 tablespoon nigella seeds (kalonji), 1 tablespoon fennel seeds (saunf), coarsely pounded, 1 tablespoon coriander seeds, 1/2 cup of mustard oil.
To begin making the Mango Pickle, wash the mangoes and dry them completely making sure there is no moisture or dust. Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes.
In a large bowl, combine salt, turmeric powder and cut mangoes. Allow it to marinate overnight or 8 hours until the mangoes release a large quantity of water.
Drain the water from the mangoes and keep the water aside. Dry the mangoes on paper towels for about 8 hours or overnight, so they lose the excess moisture. Note: You can use the drained water from the mangoes into cooking rice or into a lentil preparation. They taste delicious.
Heat a small pan on medium heat, and roast the coriander seeds until you start smelling the aroma. Turn off heat and allow it to cool. Once cooled, using a pestle and mortar to coarsely crush the coriander seeds to half.
In a large bowl, combine the mangoes, the remaining salt and all the other ingredients except the oil.
Fill the above mango mixture tightly into a bottle and keep aside covered for a day, about 24 hours.
Heat the oil in a saucepan and bring it to boiling point. Once it comes to a boiling point, allow it to cool completely while covered. Once cooled add the cooled oil to the bottled mango pickle mixture.
It takes approximately two to three weeks for the pickled mango to marinate itself and get the flavours from the masala. Best flavour and tenderness in the pickle comes after couple of months of marination. Having said that the pickle can be eaten almost immediately as well, if you like the taste of fresh mangoes.
Using and Storage Instructions: Moisture is the biggest killer for pickles; in humid and hot conditions it is best to store the pickle in the refrigerator. Wait for the pickle to get marinated for a month before you refrigerate. Make sure the lid is closed tight at all times without letting moisture in. Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle. For easier and regular usage, transfer little amounts to a smaller jar.