Mango and garlic pickle

The mango season starts approximately around the beginning of April and we definitely produce the best mangoes in the world, raw or ripe 🙂

India shares more than 56 % of the mango production in the world.

It is estimated that around 1000 varieties of mangoes are produced in India out of the total 1400 varieties around the world. Nice !! ❤

My in -laws place, Bhilai, Chattisgarh, India….has a huge fruit -bearing mango tree and obviously hubby carts it to Delhi for me in huge quantity 😀

And like a happy child with a new toy, i go crazy into a frenzy of making several variety of mango and mango flavored pickles.

I began the pickling season with chili pickles and then followed with this 🙂

Always wanted to try spicy mango pickle from down south. Called up one my south Indian school friend and got this recipe from her MIL 🙂 Result turned out excellent !!

Here’s what i did …….

2 -3 – medium sized mangoes

12 – garlic pods

2 ½ tsp – red chilli powder

½ tsp – turmeric (optional)

¼ tsp – asafetida

1 tsp – fenugreek seeds

2 tsp – mustard seeds.

Salt to taste

¾ cup – sesame oil

Roast the mustard and fenugreek seeds. Keep aside.

Wash and pare the mangoes roughly, that means leave some skin on it. Chop them small cubes. Peel the garlic pods, wash and wipe.

Grind the now cooled mustard and fenugreek seeds. Combine the mangoes, garlic, asafetida, salt, chilli powder, powdered mustard and fenugreek seeds. Leave it covered for 3-4 hours.

Add the oil. Pour into a sterilized glass jar. Let it sit for atleast 4 hours before sunning for atleast a week. Using a sterilized spoon, give the pickle a stir once a day.

Note : Sesame oil, though commonly used in south India, is an acquired taste for north Indians. It can be replaced with refined ground nut oil, but that will also alter the taste.

Initially the spices, especially the chilli powder will be heady. Gradually that will tone down a bit with the ageing of the pickle.

For longer shelf life, increase the amount of oil and salt.

The extra oil floating on top is needed to infuse all flavors into the pickle.

I will post tips for lip -smacking use of extra or leftover pickle oil in a separate post 🙂

Enjoy pickling !!

Cheers !! 😀

 

Advertisement