Green Mango Pickle – South Indian Pickle
With only few weeks of summer left here in Canada, I am starting off my first blog post of the year with a recipe that I have learnt from my mom over a video chat from India. Hope you enjoy making this nutritious mouth watering green mango pickle as much as I did. It is wholesome summer goodness in a jar that you can relish all through the year!
- Green Mangoes – 5 cups
- Red chili powder – 1 cup
- Turmeric powder – 1 Tablespoon
- Salt – 1 cup
- Mustard seeds – 1/4 cup for dry spice mixture and 1/4 cup for tempering.
- Fenugreek seeds – 1 Tablespoon
- Garlic – 10 cloves
- Sesame Oil – 300 ml / 1 1/2 cup
- Red dry chili – 7- 9
- Asafoetida (Hing) – A pinch
- Peel the skin and cut the mangoes into bite sized pieces.
2. Prepare the dry mixture. To mixing bowl add red chili powder, salt and turmeric powder. Blend mustard (1/4 cup) and fenugreek to a powder and add to the mixing bowl.
3. Add coarsely ground garlic paste to the dry mixture.
5. Mix all the ingredients well and set aside.
6. Tempering : Add sesame oil to a pot, once the oil heats up, add dry red chili powder and a minute later add the mustard seeds (1/4 cup) . Once the mustard seeds begin to splatter, add Asafoetida. Turn off the heat and set aside for 5 min to let the tempering cool down.
7. Add the cut mangoes to the dry spice mixture bowl.
8. Mix well so the mango pieces are evenly coated with the spice mixture.
9. Add the tempering to the mango spice mixture.
Note: The tempering should not be too hot or room temperature. It should be warm.
10. Mix the mango spice mixture and tempering well.
11. Cover the bowl with a lid and set aside in dark place and do not disturb for a day. After 24 hours, using a dry spoon or spatula and mix the pickle well. Close the lid. Repeat the step for the next 2 days.
12. On third day, transfer the pickle to an air tight jar. The pickle stays fresh for a minimum of 6 – 8 months. Make sure that you use a fresh dry spoon to avoid contamination.
Hope you have a lovely day!
Much Love 🙂