Description
Learn how to make delicious and tangy Mango Pickle with mustard oil, a traditional Indian condiment bursting with flavors of spices and raw mangoes.
Ingredients
Units
Scale
Mango Pickle Ingredients:
- 1 kilogram mangoes or 7 to 7.5 cups of chopped mangoes – unripe and green
- 1/4 cup (40 grams) mustard seeds – black or yellow or split yellow mustard seeds
- 1/4 cup (45 grams) fenugreek seeds or split fenugreek seeds
- 1/4 cup (30 grams) fennel seeds
- 1/4 cup (30 grams) nigella seeds (kalonji)
- 3 tablespoons (15 grams) turmeric powder (ground turmeric)
- 1/4 cup (25 grams) Red Chili Powder or cayenne pepper
- 1/2 cup (125 grams) rock salt – edible and food grade, add as required; can also add regular salt or pink salt
- 3 cups mustard oil – add more if required
Instructions
- Prepare Spices and Mangoes
Before you begin, take the spices and salt in small bowls and keep them in sunlight for 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt. Later, grind fenugreek and mustard seeds. Rinse and dry mangoes.
- Making Pickle Masala Mixture
Chop mangoes, add spices, salt, and mustard oil. Mix well and transfer to a jar.
- Making Mango Pickle
Keep the jar in sunlight for 3 to 4 days, mixing daily. Add more mustard oil and let it sit for another 4 days.
- Storage Suggestions
Store in a clean, dry jar with a layer of oil above the pickle. Can be stored at room temperature for over a year.
Notes
- Make sure spices are fresh.
- Use good quality mustard oil.
- Adjust salt to taste.
- Store in airtight containers.
Nutrition
- Serving Size: 1 serving (entire jar)
- Calories: 1906
- Sugar: 144g
- Sodium: 57640mg
- Fat: 102g
- Saturated Fat: 12g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 251g
- Fiber: 70g
- Protein: 46g
- Cholesterol: 0mg
