Mango pickle, a vibrant explosion of sweet, tangy, and spicy flavors, is a beloved condiment across many cultures. Its intense aroma and unique taste profile elevate even the simplest dishes, transforming a humble dal into a culinary masterpiece or adding a delightful kick to a plain rice dish. From the bustling markets of India to the vibrant tables of Southeast Asia, variations abound, each reflecting regional preferences and culinary traditions. This particular recipe focuses on a unique approach: a no-vinegar mango pickle, offering a surprisingly long shelf life without relying on harsh acids.
This method utilizes a clever combination of spices and preservation techniques to ensure your mangoes stay delicious for an entire year. We'll be focusing on a carefully balanced blend of spices to create a complex and flavorful pickle, while ensuring optimal preservation for long-term enjoyment. Ready to embark on this flavorful journey? Let's delve into the step-by-step process for creating your own jar of delectable, no-vinegar mango pickle.
Tools Needed
- Pan
- Knife
- Mixing bowls
- Storage containers
- Mortar and pestle (optional)
Ingredients
- Mangoes: 3 kg
- Rock salt: 100 grams
- Mustard seeds: 100 grams
- Fenugreek seeds: 6 teaspoons
- Fennel seeds: 4 teaspoons
- Kashmiri chili powder: 200 grams
- Hot chili powder: 5 tablespoons
- Turmeric powder: 1/4 teaspoon
- Oil: 300 grams
- Garlic cloves: 10
- Curry leaves: a handful
- Kaya powder: a pinch
Step-by-Step Instructions
Step 1. Prepare Mangoes and Spices
- Wash and thoroughly dry 3 kg of ripe mangoes. Cut into large pieces.
- Add 100 grams of rock salt to the mangoes and mix well. Set aside.
- Heat 100 grams of mustard seeds in a pan over low heat until slightly hot. Add 6 teaspoons of fenugreek seeds and continue to fry.
- Add 4 teaspoons of fennel seeds and fry until fragrant. Turn off heat and let cool.
- In a dry vessel, mix the mangoes with 200 grams of Kashmiri chili powder, 5 tablespoons of hot chili powder, and 1/4 teaspoon of turmeric powder.
- Heat the chili powder mixture in the same pan used for the mustard seeds, until fragrant. Do not burn.
Step 2. Combine and Infuse
- Add the heated chili powder mixture to the mangoes and mix thoroughly with the mustard and fenugreek mixture.
- Mix the ingredients very carefully to ensure all the spices are evenly distributed.
- Let the mixture sit for a whole day.
Step 3. Oil Infusion and Finishing Touches
- Heat 300 grams of oil and pour it over the mango mixture. Add a pinch of kaya powder (optional). Mix well.
- Add fried curry leaves and 10 cloves of garlic to the pickle.
- Mix well and let sit before storing.
Step 4. Packaging and Storage
- After another day, transfer the pickle to clean, dry bottles.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Use very fresh, ripe mangoes for the best flavor and texture. Ensure mangoes are completely dry before mixing with spices.
- All utensils and containers should be thoroughly cleaned and completely dry to prevent spoilage.
- If your mangoes are not very sour, add vinegar to help with preservation.
Nutrition
- N/A
FAQs
1. Can I use other types of mangoes for this recipe?
Yes, but choose firm, ripe mangoes that are not overly soft. The type of mango will slightly affect the final flavor, so experiment to find your favorite!
2. How do I know if my pickle has gone bad?
Discard the pickle if you notice any mold growth, unusual discoloration, or a foul odor. Proper sterilization and storage are key to long-term safety.
With this no-vinegar mango pickle recipe, you can enjoy the vibrant taste of summer throughout the year. The satisfying crunch and complex flavors make it a perfect addition to any meal, from curries to sandwiches. Now go forth and create your own jar of delicious, long-lasting mango pickle!