A conventional candy and spicy mango pickle that completely balances tangy, sizzling, and candy flavors. This do-it-yourself pickle takes just a few days to organize however rewards you with a tremendous condiment that brightens up any Indian meal. The distinctive addition of jaggery offers it a particular style that units it aside.
Candy Mango Pickle is a beloved household recipe that brings collectively the tartness of uncooked mangoes with the heat of Indian spices and the sweetness of jaggery. I realized this recipe from my grandmother, who would make large batches each summer season when mangoes have been in season. The sun-drying course of may appear old-school, however belief me, it’s what offers this pickle its genuine style and texture.
Why You’ll Love This Recipe
You’ll love how the mangoes slowly remodel and take in all of the flavors. The preliminary tang mellows right into a sweet-spicy mix that’s irresistible. The recipe is forgiving – even in case you’re new to pickle-making, you may’t go fallacious. Plus, it will get higher with time, making it excellent for batch cooking and storing.
Candy Mango Pickle
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Cooking Suggestions
– Select very bitter, agency mangoes for finest outcomes
– Be certain that all utensils are fully dry
– Solar-dry the mangoes on a transparent, sunny day
– Use contemporary spices for optimum taste
– Hold stirring sometimes in the course of the resting interval
Serving and Storing Strategies
Makes about 4-5 medium jars. Retains effectively for as much as 6 months when saved in a cool, dry place. Serve with rice, dal, or Indian flatbreads. Whole prep time: 3-4 days (together with drying and resting time).
Candy Mango Pickle
A conventional candy and spicy mango pickle that completely balances tangy, sizzling, and candy flavors. This do-it-yourself pickle takes just a few days to organize however rewards you with a tremendous condiment that brightens up any Indian meal. The distinctive addition of jaggery offers it a particular style that units it aside.
Elements
- 20 Mangoes (ideally very bitter ones)
- 200 gms Crimson Chilli Powder
- 2 1/2 cups Salt
- 2 tbsp Mustard Powder
- 2 tbsp Fenugreek Powder
- 1/2 tbsp Asafoetida
- 1 1/2 to 2 cups Gingelly Oil
- Curry Leaves (few)
- 1/4 cup Turmeric Powder
- 2 cups Jaggery (powdered)
Directions
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Chop the mangoes into small items.
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Add half of the salt and turmeric powder.
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Combine effectively and maintain apart for twenty-four hours.
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Unfold the mangoes on a big plate and maintain it beneath the solar till absolutely dried.
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Dissolve the jaggery in sufficient water and pressure effectively.
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Add this to the mangoes and switch to a big bowl.
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Add the purple chilli powder and blend effectively.
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Warmth gingelly oil in a pan over medium flame.
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Fry the asafoetida and take away.
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Drain effectively and grind to a high quality powder.
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Pour half of this oil over the mangoes.
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Add the remaining salt, mustard powder, fenugreek powder and blend effectively.
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Switch this to a transparent, sterilized jar.
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Fry the asafoetida powder and curry leaves within the remaining oil and pour into the jar.
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Combine gently and canopy it with a clear material.
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Hold apart for a day or two.
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Serve.
Observe: Initially the pickle will likely be skinny/watery, however over time it should change into a daily pickle.
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Regularly Requested Questions
Why does my pickle look watery at first?
The preliminary wateriness is regular. The salt attracts out moisture from the mangoes, and over time, this liquid will likely be reabsorbed, creating the right pickle consistency. Often takes 1-2 weeks.
Can I cut back the quantity of oil used?
Whilst you can cut back the oil barely, it’s essential to make use of sufficient because it acts as a preservative and helps mix the flavors. The oil additionally prevents spoilage and helps the pickle last more.
How do I do know if my mangoes are bitter sufficient?
Search for uncooked, inexperienced mangoes which might be agency to the touch. Take a small chunk – if it makes you pucker up, it’s excellent for pickling.
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