Recipe by kusum gupta
This is the most popular pickle in India. Almost everybody makes this pickle when mangoes are abundant and easily available. It does not need to be refrigerated unless you want to keep it for a long time. Fills a 1–2 lb. jar.
Top Review by Luv4food
The spices in this recipe are really good. I think my mangoes weren't unripe enough, as my pickle didn't come out "hot". My kids really like it, the flavor is great. It makes a lot, we have eonough for the next year...maybe two. Thanks for sharing.
- 2 lbs raw green mangoes
- 2 cups oil (preferably mustard oil)
- 2 tablespoons fennel seeds
- 2 tablespoons fenugreek seeds
- 1 tablespoon onion seeds (kalonji)
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 2 tablespoons salt
- 1 teaspoon asafoetida powder
Directions See How It's Made
- Wash the mangoes and pat dry them.
- Without peeling, cut them into long thin slices; discard the pit.
- Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
- Heat half of the oil in a large skillet on medium heat.
- Add the seasonings except salt and asafetida powder.
- As soon as they sizzle, add the dried mango pieces.
- Stir together for 5 to 10 minutes.
- Turn off the heat.
- Mix in the salt and asafetida powder when the mixture is cold.
- Heat the remaining oil separately.
- Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
- Put the pickle in a jar, cover, and store in a warm place for a few days.
- Shake everyday.
- Pickle may be refrigerated if it is to be kept long.
- Variation: Peel the mangoes before cutting.
- Reduce the oil by half and adjust the seasonings.