Who doesn’t love mangoes? It’s an amazing fruit packed with so much nutrition.
Though it’s a seasonal fruit, nowadays, it’s not so hard to find mangoes all year round of course different varieties.
Mangoes are known as “The King of Fruits” because of their unique flavor, texture, and taste.
Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, good sources of Vitamin-A, Potassium, vitamin-B6, and also contains a moderate amount of copper.
To make pickles, I don’t use ripe mangoes but raw. Raw but not too young and about to ripe or mature. This means the flesh color would be pale yellow, and flesh would be quite strong.
Other’s may not agree with this, because typically, pickles are made out of raw mangoes. But I don’t, since I want pickle to be sweet, sour, and spicy. All flavor in one taste.
It is so easy to make and goes well with rice.
Ingredients
2 raw, about to ripe mangoes
1/4 teaspoon fenugreek seeds
1/4 teaspoon mustard seeds
1 teaspoon chopped greenchili
1 teaspoon thinly sliced ginger
1 teaspoon thinly sliced garlic
1 teaspoon chili powder
few curry leaves
pinch of asafoetida powder
2 tablespoon sugar
1/2 teaspoon salt
3 tablespoon cooking oil
2 tablespoon vinegar ( I used apple cider vinegar)
Preparation
- Peel off the mango skin and chop the flesh into small square pieces. Mix with a little salt and keep it in the refrigerator for at least 2 nights. This resting time would bring out the mango flavor and adjusts the sourness with salt.
- Heat oil in a heavy bottom wok on low, medium flame. Splutter mustard seeds followed by fenugreek seeds.
- Add ginger, garlic, green chilies, and curry leaves. Sauté and let it cook for 2–3 minutes.
- Add chili powder and asafoetida powder, mix it well and add vinegar, combine it well.
- Lastly, add mangoes, sugar, and salt. Combine it well.
- Remove wok from the flame and cover it with lid. Let it sit for 1 night in the wok. Resting time allows the flavor to flow and stick to mangoes well.
- Do not adjust flavor or taste at this point as it needs time.
- On the following day, Check the taste. You should feel sweet, sour, and spicy. If it’s not, adjust the taste and let it sit for another few hours.
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Transfer the mixture in a glass jar but not a plastic jar because of vinegar. Enjoy with rice.
Notes
- Pickles can be kept outside in a tightly closed glass jar at room temperature for a few days.
- It’s good to refrigerate it for a longer shelf-life.