Sweet, Sour, and Spicy Mango Pickle
Ingredients:
- 1 kg raw mangoes, peeled and diced
- 1/2 cup vinegar
- 1 cup mustard oil
- 2 teaspoons garlic paste
- 2 teaspoons turmeric powder
- 3 tablespoons sugar
- Salt to taste
- For seasoning: 1 teaspoon fenugreek powder, 2 teaspoons cumin powder, 1 teaspoon mustard powder, 2 teaspoons fennel seeds, 3 tablespoons mustard seeds, 2 tablespoons dried chili powder, 1 teaspoon black cumin seeds
Method:
- Peel and dice the raw mangoes and sprinkle salt over them. Leave them overnight.
- The next day, wash the mango pieces and marinate them with turmeric and garlic. Keep them in the sun for a while.
- In a pan, heat half cup of oil and sauté the mango pieces until soft. Remove from heat.
- In another pan, heat the remaining oil and add sugar. Once the sugar melts, add all the spices (except mustard and fenugreek powders) and cook until the mangoes are tender.
- Once the mangoes are cooked, add the mustard and fenugreek powders and mix well.
Mango-Garlic Pickle
Ingredients:
- 2 cups diced raw mangoes (without skin)
- 1 cup mustard oil
- 1 cup chopped garlic
- 1 tablespoon fenugreek seeds
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 2 teaspoons black cumin seeds
- 1/2 cup vinegar
- 2 teaspoons turmeric powder
- 10-12 dried red chilies
- 2 tablespoons sugar
- Salt to taste
Method:
- Marinate the mango pieces with salt and leave them overnight. The next day, drain excess water.
- Roast and grind all the spices.
- Heat oil in a pan, add garlic, and sauté for a while. Then add ground spices and stir well.
- Add mango pieces, sugar, and vinegar. Cook until the mangoes are soft.
- Once done, let it cool and store in a bottle.
Mango-Onion Pickle
Ingredients:
- 1 cup grated raw mango
- 1 cup chopped onions
- 2 teaspoons mustard powder
- 1/2 teaspoon black mustard powder
- 1 tablespoon mustard oil
- 2 teaspoons chili powder
- Salt to taste
Method:
- Dry the grated mango and chopped onions separately in the sun for a day.
- The next day, mix all the ingredients well using your hands and transfer them to a jar.
- Seal the jar tightly and keep it in the sun for a few days.
Mango Seed Pickle
Ingredients:
- 4 cups mango seeds
- 2 teaspoons salt
- 1 teaspoon black cumin powder
- 3 dried chilies
- 1/2 teaspoon fenugreek powder
- 1 teaspoon turmeric powder
- 1 teaspoon panch phoron (a mix of five whole spices)
- 2 cups mustard oil
Method:
- Soak mango seeds in water with salt for 5-6 hours.
- Drain the water and dry the seeds in the sun for a few hours.
- Roast and grind fenugreek powder and black cumin powder.
- Coat the mango seeds with turmeric and salt water and let them dry in the sun again for a few hours.
- Transfer the dried mango seeds to a jar and add the roasted spices.
- Heat mustard oil, add panch phoron, and pour it over the mango seeds in the jar.
- Seal the jar with a cloth and keep it in the sun for a few days.
Mixed Mango Pickle
Ingredients:
- 10 mangoes
- 2 tablespoons mustard paste
- 1 tablespoon panch phoron
- 1/2 cup vinegar
- 1 tablespoon turmeric powder
- 1 tablespoon chili powder
- Salt to taste
- 1 cup sugar
- 2 bay leaves
- 3 dried chilies
- 1 cup mustard oil
Method:
- Cut the mangoes into pieces and marinate them with turmeric and salt for 8-10 hours.
- Mix mustard paste, turmeric, chili powder, salt, and half of the vinegar with the mango pieces and let them sit for another day.
- Once dried, add the remaining vinegar, sugar, bay leaves, dried chilies, and mustard oil to the mango pieces and mix well.
- Transfer the pickle to a jar, cover it with a cloth, and keep it in the sun for a few weeks