Easy Spicy Mango Pickle Recipe Using Mustard Oil
Every Indian kitchen is home to a series of dishes that cover noteworthy masalas and ingredients. As much as masalas are a staple for every Indian dish, pickles are also that not-so-silent superhero that gives your taste buds that added flavor its looking for. Indian pickles are prepared using the best edible oils in India and showcase a hot flavor that goes well with parathas, rice and many more.
Since pickles have many varieties under them, it becomes hard to choose one favorite. Not until spicy mango pickle steps in. Popularly made with raw mangoes and blended with crushed mustard seeds, fenugreek seeds and aniseed, this recipe isn’t too complex to prepare.
Are you ready to take your taste buds on a roller-coaster ride? Here’s how you can prepare this spicy mango pickle recipe at home.
Ingredients
- 3 medium raw mangoes (chopped)
- 1 tbsp crushed mustard seeds
- ½ tbsp crushed fenugreek seeds
- ¼ tbsp sauf
- ½ cup red chili powder
- ½ cup salt
- ⅕ cup turmeric powder
- 1 cup Doctors’ Choice Kachi Ghani Mustard Oil
Procedure
- Place the chunks in a jar. Sprinkle salt over it and ½ turmeric
- Shake the jar to ensure the mango pieces are evenly coated. Keep aside the jar and keep shaking it now and then every 10-12 hours for 2 days straight
- On the third day, empty the contents into a colander and allow the water to drain for 15-20 mins. Spread out an old kitchen towel for 1-2 hours
- Take a large plastic or glass bowl and mix all the dry ingredients well. Add in the mangoes and half the oil. Mix them well. Now transfer the mixture into a clean jar and press it down well. Pour the remaining oil on the top.
- Allow the pickle to marinate for 10 days before using. Ensure the main jar always has oil floating on the top
- Enjoy delicious and spicy mango pickle with your favorite dishes
