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Mango Pickle – with a Twist

5

The heat is on – it’s the typical Indian summer we are talking about – and raw mangoes have arrived across large swathes of north India. Pickling activity is on in right earnest, and the ever popular Mango Achaar is everyone’s favourite. Let’s make the same pickle – but with an interesting twist. Let’s go for a Mango Pickle with a dash of Garlic.

The ingredients that you will require for this pickle are:

  1. Raw Mangoes: 500 grams

  2. Mustard Oil: 200 millilitres

  3. Mustard Seeds (Rai): 50 grams

  4. Garlic Cloves: 100 grams

  5. Dry Ginger Powder: Just a pinch

  6. Turmeric (Haldi) Powder: 1 teaspoon

  7. Red Chilli Powder: 50 grams

  8. Asafoetida (Heeng): 1 teaspoon

  9. Salt: to taste


Preparation:

Cut the raw mango into small pieces. Put the mango pieces out in the sun to dry.

When the mango pieces are completely dry, coat them with turmeric powder and salt. Leave the pieces overnight.

Wash and sterilize a glass or porcelain pickling jar and wipe it dry. Make sure it is completely dry before you use it.

Method:

Heat a little Mustard Oil in a pan and deep fry the cloves of garlic.

Remove the fried garlic cloves from the pan and keep aside. Add the remaining Mustard Oil to the pan and heat on a Medium flame till the oil reaches its smoking point.

In a large bowl, add the mustard seeds, dry ginger powder, red chilli powder, asafoetida and salt. Mix well.

Add the fried garlic cloves and mix well.

Add the Mustard Oil to the bowl and mix the contents thoroughly. The vital ingredient in the pickling process is cold-pressed Mustard Oil. This is the preservative that facilitates the pickling process and keeps the pickle fresh and healthy.

Carefully pour/transfer the contents into the pickling jar that you had sterilized and dried earlier. Next, cover the mouth of the jar with a clean, dry muslin cloth and tie it firmly with a cord around the neck of the jar. Put your jar out in the sun (ideally in a place like a terrace, a balcony or a window sill). Bring the jar indoors at night to prevent moisture from setting in. Repeat this process for around four to five days.

Your traditional Mango-Garlic Pickle is now ready. Lip-smacking!

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