A standard candy and spicy mango pickle that completely balances tangy, sizzling, and candy flavors. This home made pickle takes a couple of days to organize however rewards you with a tremendous condiment that brightens up any Indian meal. The distinctive addition of jaggery offers it a particular style that units it aside.
Candy Mango Pickle is a beloved household recipe that brings collectively the tartness of uncooked mangoes with the heat of Indian spices and the sweetness of jaggery. I discovered this recipe from my grandmother, who would make enormous batches each summer season when mangoes had been in season. The sun-drying course of may appear old-school, however belief me, it’s what offers this pickle its genuine style and texture.
Why You’ll Love This Recipe
You’ll love how the mangoes slowly remodel and take in all of the flavors. The preliminary tang mellows right into a sweet-spicy mix that’s irresistible. The recipe is forgiving – even if you happen to’re new to pickle-making, you possibly can’t go fallacious. Plus, it will get higher with time, making it excellent for batch cooking and storing.
Candy Mango Pickle
Cooking Suggestions
– Select very bitter, agency mangoes for finest outcomes
– Make sure that all utensils are utterly dry
– Solar-dry the mangoes on a transparent, sunny day
– Use recent spices for max taste
– Maintain stirring sometimes in the course of the resting interval
Serving and Storing Solutions
Makes about 4-5 medium jars. Retains nicely for as much as 6 months when saved in a cool, dry place. Serve with rice, dal, or Indian flatbreads. Whole prep time: 3-4 days (together with drying and resting time).
Candy Mango Pickle
A standard candy and spicy mango pickle that completely balances tangy, sizzling, and candy flavors. This home made pickle takes a couple of days to organize however rewards you with a tremendous condiment that brightens up any Indian meal. The distinctive addition of jaggery offers it a particular style that units it aside.
Elements
- 20 Mangoes (ideally very bitter ones)
- 200 gms Pink Chilli Powder
- 2 1/2 cups Salt
- 2 tbsp Mustard Powder
- 2 tbsp Fenugreek Powder
- 1/2 tbsp Asafoetida
- 1 1/2 to 2 cups Gingelly Oil
- Curry Leaves (few)
- 1/4 cup Turmeric Powder
- 2 cups Jaggery (powdered)
Directions
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Chop the mangoes into small items.
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Add half of the salt and turmeric powder.
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Combine nicely and maintain apart for twenty-four hours.
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Unfold the mangoes on a big plate and maintain it beneath the solar till absolutely dried.
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Dissolve the jaggery in sufficient water and pressure nicely.
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Add this to the mangoes and switch to a big bowl.
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Add the pink chilli powder and blend nicely.
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Warmth gingelly oil in a pan over medium flame.
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Fry the asafoetida and take away.
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Drain nicely and grind to a wonderful powder.
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Pour half of this oil over the mangoes.
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Add the remaining salt, mustard powder, fenugreek powder and blend nicely.
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Switch this to a transparent, sterilized jar.
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Fry the asafoetida powder and curry leaves within the remaining oil and pour into the jar.
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Combine gently and canopy it with a clear fabric.
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Maintain apart for a day or two.
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Serve.
Observe: Initially the pickle can be skinny/watery, however over time it would change into an everyday pickle.
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Incessantly Requested Questions
Why does my pickle look watery at first?
The preliminary wateriness is regular. The salt attracts out moisture from the mangoes, and over time, this liquid can be reabsorbed, creating the proper pickle consistency. Normally takes 1-2 weeks.
Can I scale back the quantity of oil used?
Whilst you can scale back the oil barely, it’s vital to make use of sufficient because it acts as a preservative and helps mix the flavors. The oil additionally prevents spoilage and helps the pickle last more.
How do I do know if my mangoes are bitter sufficient?
Search for uncooked, inexperienced mangoes which might be agency to the touch. Take a small chew – if it makes you pucker up, it’s excellent for pickling.
