Make the Perfect Homemade Pickles: A Step-by-Step Guide

Making homemade mango pickle is a fun and rewarding process that results in a tangy, spicy, and flavorful treat. Here’s a step-by-step guide to making traditional Indian-style mango pickle:

Ingredients:

• 4-5 raw green mangoes (medium-sized)
• 1/4 cup salt
• 1/4 cup turmeric powder
• 2 tbsp red chili powder (adjust to spice preference)
• 1-2 tbsp mustard seeds
• 1-2 tbsp cumin seeds
• 1 tbsp fennel seeds (optional)
• 1/4 cup mustard oil (or any vegetable oil)
• 1 tbsp asafetida (hing) (optional, for added flavor)
• 1-2 tsp fenugreek seeds (optional)
• 1 tbsp jaggery or sugar (optional, for slight sweetness)
• 1 tbsp vinegar (optional, for extra tanginess)

Equipment:

• A clean glass jar (for storing)
• A large mixing bowl
• A pan (for dry roasting spices)

Preparation:

1. Prepare the Mangoes:

• Wash and wipe the mangoes thoroughly to remove any moisture.
• Cut the mangoes into bite-sized pieces, either in wedges or small cubes. You can peel the mangoes if you prefer, but traditionally, the skin is left on for added texture and flavor.
• Remove the seed from each mango piece, ensuring that the mango pieces are small enough for easy consumption but large enough to hold the spices.

2. Salt and Turmeric:

• Place the cut mango pieces into a large mixing bowl.
• Add salt and turmeric powder to the mangoes and mix well. This is a crucial step as it helps draw out the moisture from the mangoes and makes them soft and tender for pickling.
• Leave the mangoes in the bowl for about 2-3 hours to allow the salt and turmeric to work.

3. Prepare the Spice Mix:

• Dry roast the spices: In a pan over low heat, lightly roast the mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds (if using). Stir frequently to avoid burning them. After 2-3 minutes, remove from the heat and let them cool.
• Once cooled, grind the spices to a coarse powder using a spice grinder or mortar and pestle.

4. Mix the Mangoes with Spices:

• After the mangoes have rested for a few hours and released some moisture, they will have softened slightly.
• Add the freshly ground spice mix (mustard, cumin, fenugreek, etc.), red chili powder, and asafetida (hing) to the mangoes. If you’re using jaggery or sugar, add that as well.
• Mix everything thoroughly, ensuring that the mangoes are well-coated with the spices.

5. Prepare the Oil:

• Heat mustard oil in a pan on low heat until it starts to smoke slightly. Turn off the heat and allow the oil to cool down completely. This helps to reduce its pungency, which is common in raw mustard oil.
• Once the oil has cooled, pour it over the mango mixture and stir it in well. The oil helps preserve the pickle and adds richness to the flavor.

6. Store the Pickle:

• Transfer the mango pickle mixture into a clean, dry glass jar. The jar should be completely dry, as any moisture can spoil the pickle.
• Press the mango pieces down with a spoon to ensure they are submerged in oil. If needed, you can add a little extra oil to cover the mangoes completely.
• Seal the jar with an airtight lid.

7. Maturation:

• Leave the jar in a sunny spot for 5-7 days to allow the flavors to develop. Shake the jar gently once a day to mix the mangoes and spices. The pickle will become more flavorful as it marinates.
• After about a week, your homemade mango pickle should be ready to eat. You can taste it at this point to check the flavors and adjust if needed, by adding more salt or spices.

Tips:

• Storage: The pickle can be stored for several months if kept in a cool, dry place and if the mango pieces are always submerged in oil.
• Adjust the Spice Level: Feel free to adjust the amount of red chili powder to make the pickle more or less spicy.
• Vinegar: If you want a tangier pickle, add a tablespoon of vinegar to the mix. This helps enhance the sourness and tang of the mangoes.