Flavors of traditional Indian cuisine, mouthwatering raw mango pickle recipe. Made with fresh raw mangoes, aromatic spices, and a tangy marinade, this pickle is the perfect accompaniment to any meal. Follow this easy recipe to create a burst of authentic Indian flavors in your kitchen.
Ingredients:
2 large raw mangoes, firm and unripe
4 tablespoons mustard seeds
2 tablespoons fenugreek seeds
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon nigella seeds (kalonji)
1/2 cup mustard oil
1 teaspoon turmeric powder
2 tablespoons red chili powder (adjust according to preference)
Salt to taste
1 tablespoon jaggery or sugar (optional)
Vinegar (optional, for extra tanginess)
Instructions:
Wash the raw mangoes thoroughly and wipe them dry. Cut them into small pieces, discarding the seeds.
In a dry pan, roast mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and nigella seeds separately until they release their aroma. Let them cool down.
Grind the roasted spices into a coarse powder using a mortar and pestle or a spice grinder.
Heat mustard oil in a pan until it reaches smoking point. Turn off the heat and let it cool slightly.
In a large bowl, combine the chopped raw mangoes with the ground spice mixture, turmeric powder, red chili powder, salt, and jaggery (if using).
Pour the cooled mustard oil over the mango-spice mixture and mix well until the mango pieces are well coated.
Transfer the pickle mixture into a clean, dry glass jar and close it tightly.
Place the jar in a sunny spot for 2-3 days, shaking it gently once a day to mix the ingredients.
After 2-3 days, the pickle will be ready to eat. You can store it in the refrigerator for up to 2-3 months.
Enjoy this traditional Indian raw mango pickle with rice, roti, or any meal of your choice for a burst of tantalizing flavors!
Comments