Welcome to our flavorful journey into the heart of South Indian cuisine with this traditional Mango Pickle recipe. Bursting with tangy, spicy goodness, this pickle is a staple condiment in South Indian households, adding zing to every meal. Made with fresh raw mangoes and a blend of aromatic spices, this recipe captures the essence of authentic South Indian flavors. Join us as we delve into the step-by-step process of creating this mouthwatering delicacy that will tantalize your taste buds and elevate your dining experience.
Ingredients:
- 2 large raw mangoes, peeled and diced
- 1/4 cup mustard seeds
- 1/4 cup fenugreek seeds
- 1/4 cup chili powder
- 1/4 cup turmeric powder
- 1/4 cup salt
- 1/2 cup sesame oil (or any other cooking oil)
- 10-12 curry leaves
- 2 tablespoons asafoetida (hing)
Instructions:
- Dry roast mustard seeds and fenugreek seeds separately until they turn aromatic and slightly golden brown. Let them cool, then grind them into a coarse powder using a spice grinder or mortar and pestle.
- In a large mixing bowl, combine the diced mangoes with the ground mustard-fenugreek powder, chili powder, turmeric powder, and salt. Mix well until the mango pieces are evenly coated with the spices. Allow it to marinate for about 1 hour.
- Heat sesame oil in a pan over medium heat. Add curry leaves and sauté for a minute until they become crisp.
- Add the marinated mango mixture to the pan and mix well. Cook for about 5-7 minutes, stirring occasionally, until the mango pieces soften slightly.
- Add asafoetida (hing) to the pickle mixture and stir well to combine.
- Turn off the heat and let the mango pickle cool completely.
- Transfer the cooled pickle into clean, dry glass jars and close the lids tightly.
- Allow the pickle to mature in a cool, dark place for at least 2-3 days before consuming. This will allow the flavors to develop and the mango pieces to absorb the spices.
- Once matured, serve the South Indian style mango pickle as a condiment with rice, roti, dosa, or any other South Indian meal. Enjoy the tangy and spicy flavors!
Note: Make sure to use clean and dry utensils while preparing and storing the pickle to prevent spoilage. The pickle can be stored in the refrigerator for several months.
FAQ
- Can I use ripe mangoes instead of raw mangoes for this pickle?
- It’s best to use raw, firm mangoes for this recipe as they have a tangy flavor and firm texture that holds up well in the pickle. Ripe mangoes may become too soft and mushy during the pickling process.
- How long does this mango pickle last?
- When stored properly in clean, dry glass jars with tight-fitting lids, this mango pickle can last for several months. Keep the jars in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat.
- Can I adjust the spiciness of the pickle?
- Absolutely! Feel free to adjust the amount of chili powder used in the recipe to suit your taste preferences. If you prefer a milder pickle, reduce the amount of chili powder, or if you like it extra spicy, you can increase the quantity.
- Can I substitute sesame oil with another type of oil?
- Yes, you can use any neutral-flavored cooking oil such as vegetable oil, canola oil, or sunflower oil as a substitute for sesame oil. However, sesame oil adds a distinct flavor to the pickle, so using it will enhance the authenticity of the recipe.
- Is it necessary to refrigerate the pickle after opening the jar?
- While refrigeration can help prolong the shelf life of the pickle after opening, it’s not necessary if the jars are properly sealed and stored in a cool, dark place. However, if you live in a hot or humid climate, refrigerating the pickle can help prevent spoilage and maintain its quality for longer.
- Can I add other spices or ingredients to customize the pickle?
- Absolutely! This recipe serves as a base, and you can customize it to your liking by adding additional spices or ingredients such as garlic, ginger, nigella seeds (kalonji), or even jaggery for sweetness. Get creative and experiment with different flavor combinations to create your perfect mango pickle!
- Can I use this pickle immediately after making it, or does it need to mature?
- While the pickle can be consumed immediately after making it, it’s recommended to allow it to mature for at least 2-3 days before enjoying. This resting period allows the flavors to develop and intensify, resulting in a more flavorful and delicious pickle.