Instant Mango Pickle (India)

This authentic recipe for mango pickles comes from India.

• 2 small raw mangoes
• 1 tablespoon cold pressed mustard oil
• 2 teaspoons crushed yellow mustard seeds
• 1 teaspoon crushed fenugreek
• 1/4 teaspoon turmeric powder
• 1/8 teaspoon Asafeotida (see note below)
• 1-1/2 teaspoons red chilli (or more if want things spicy)
• Salt to taste

METHOD

Finely chop the mangoes and set aside.

Heat the mustard oil, allow to cool a little and add the Asafeotida, crushed Mustard, Fenugreek and salt. Mix well and allow to cool completely.

Add red Chili and stir in thoroughly.

Add the finely chopped mangoes and stir in well.

Allow to stand for a while and the pickle is ready to eat It will be good for 3-4 days if refrigerated.

this recipe from www.inmamaskithchen.com

Contributor: Rushina Munshaw -Ghildiyal

please read the full article on the pickling tradition in India - more recipes

back to salsa & chutney page

Asafoetida is a hard resinous gum, sold in blocks or pieces as a gum and more frequently as a fine yellow powder, sometimes crystalline or granulated. It has a pungent smell of rotting onions or sulfur that dissipates with cooking. On its own it can be extremely unpleasant to the untrained nose, almost like concentrated rotten garlic but when cooked, it adds an onion-like flavour.

Use in minute quantities, frying in oil, or steeping in hot water.

 

 

top of page