There are many ways to prepare mango pickle, and each region in India has its own variation, but here’s a general overview of common ingredients and the process:
Ingredients:
- Raw Mangoes: The main ingredient, chopped into pieces. The mangoes should be firm and green for the best flavor.
- Mustard Oil: This is the traditional oil base, especially in northern and eastern Indian styles of pickles.
- Salt: Both for flavor and preservation.
- Red Chili Powder: Adds heat and spiciness.
- Fenugreek Seeds (Methi): Provides a slight bitterness and deep flavor.
- Fennel Seeds (Saunf): Optional, adds a sweet, aromatic flavor.
- Mustard Seeds: Used for both flavor and texture.
- Turmeric Powder: For color and a hint of earthy flavor.
- Hing (Asafoetida): Adds a unique flavor and aids digestion.
- Vinegar: Sometimes used as a preservative and for extra tanginess in modern recipes.
Preparation Process:
- Prepping the Mangoes: Raw mangoes are washed, dried thoroughly, and cut into small pieces. The drying step is crucial to avoid moisture, which can cause spoilage.
- Spices: The dry spices like mustard seeds, fenugreek, and fennel are either roasted lightly and ground, or used whole.
- Mixing: The mango pieces are mixed with salt, turmeric, red chili powder, and the spice mixture. The mangoes are allowed to sit for a few hours (or overnight) to release moisture and absorb the salt and spices.
- Tempering: In mustard oil, a tempering of mustard seeds and hing is prepared. Once cooled slightly, this oil is poured over the mango-spice mix.
- Fermentation and Storage: The pickle is left in a glass jar or ceramic pot and stored in sunlight for a few days to allow it to ferment and develop its signature tangy and spicy flavor.
