Ingredients:
- ½ kg raw mango (washed and cut into small pieces)
- 2 tablespoons fennel seeds (saunf)
- 1 tablespoon nigella seeds (kalonji)
- 2 tablespoons fenugreek seeds (methi dana)
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 3 tablespoons salt (or as per taste)
- 1½ cups mustard oil
Instructions:
- Wash and dry the raw mangoes thoroughly. Cut them into bite-sized pieces.
- Spread the mango pieces on a plate or large pot and keep them in shade for a few hours until completely dry.
- Heat mustard oil in a pan. Turn off the heat and let it cool to room temperature.
- Once the oil cools down, add fennel seeds, nigella seeds, and fenugreek seeds. Stir well.
- Add the sun-dried mango pieces, turmeric, red chilli powder, and salt. Mix until all pieces are coated with spices.
- Transfer the mango mixture into a sterilized glass or ceramic jar.
- Keep the jar in sunlight for 3 to 4 days, shaking it once daily for even mixing.
- Once the mango pieces turn soft and soak in the oil, the pickle is ready. Serve and enjoy!
Nutritional Information (General):
- Calories: 60 kcal
- Carbohydrates: 4g
- Protein: 0.5g
- Fat: 5g
- Fiber: 1g
- Sodium: 300mg
- Vitamin C: 4%
Cooking Tips & Variations:
- Add mustard seeds or asafoetida (hing) for additional flavor.
- For a spicier version, increase red chilli powder.
- You can reduce the amount of oil slightly, but the pickle must stay submerged for longer shelf life.
- Add a pinch of jaggery if you like a sweet-tangy twist.
Common Mistakes & Fixes:
- Mistake: Pickle turns moldy.
Fix: Ensure mango pieces are fully dry before mixing; store in a clean, dry jar. - Mistake: Oil smells stale.
Fix: Always use fresh mustard oil and heat it before use. - Mistake: Pickle becomes too salty.
Fix: Add a few more mango pieces or a splash of lemon juice to balance it.
Chef’s Tips & Tricks:
- Sun-drying mangoes removes moisture and enhances shelf life.
- Always use a dry spoon to take out the pickle.
- Shake the jar every day during the marination phase for even flavor distribution.
- You can store the pickle in sunlight for a few hours weekly to maintain freshness.
Brand Suggestions:
- Raw Mango: Available in Indian grocery stores or international sections of Tesco/Asda
- Fennel, Nigella, Fenugreek Seeds: TRS, East End
- Mustard Oil: KTC Mustard Oil (widely available in Indian/Asian stores)
- Spices: Natco or TRS
- Pickle Jar: Kilner glass jars (available on Amazon or Tesco)
Equipment & Tools:
- Sharp knife and cutting board
- Large plate or tray for drying
- Heavy-bottomed pan
- Glass or ceramic jar with lid
- Spoon (for mixing and serving)
Pairing Suggestions:
- Serve with hot parathas and curd
- Pairs beautifully with dal-rice or khichdi
- Great with poori-bhaji or plain theplas
- Makes a flavorful addition to lunchboxes
Allergen Information:
- Mustard: Contains mustard oil – may not be suitable for those with mustard allergies
- Gluten-Free: Naturally gluten-free (ensure no contaminated utensils)
- Vegan: Completely plant-based
- Low Allergen Risk: No dairy, soy, or nuts
Recipe Instructions Step by Step:
Step 1: Prep the Mangoes
Wash and dry the raw mangoes completely. Cut into small cubes and spread out on a plate. Let them air-dry in the shade for a few hours.
Step 2: Prepare the Spice Oil
In a pan, heat 1½ cups mustard oil until smoky. Turn off the heat and allow it to cool. Add fennel, fenugreek, and nigella seeds to the cooled oil and stir well.
Step 3: Mix Everything
In a mixing bowl, add dried mango pieces, turmeric powder, red chilli powder, and salt. Pour in the spiced mustard oil and mix thoroughly until all pieces are well-coated.
Step 4: Jar & Sun-Mature
Transfer the mixture into a clean, sterilized glass or ceramic jar. Keep the jar in sunlight for 3–4 days. Shake the jar once daily to ensure even marination.
Step 5: Ready to Serve
After 3–4 days, the mangoes will soften, and the pickle is ready to eat. Store in a cool, dry place and use a dry spoon for serving.