If you have grown up in a typical north Indian family like me then you must have those memories of summers, where your grandmother and mother used to sit on the terrace mixing heaps of raw mango with fragrant spices, making the best pickle of this entire world. This was a ritual followed every year. Though now those homemade pickles have been swapped with store bought ones, which tastes nothing like the one our grandmother used to make.
It is that nostalgia which made me come up with this recipe of mango pickle which tastes exactly like the homemade one. The ingredients are very simple and so is the procedure. So there is no way you can give this one a miss. So without any further blabbering, let’s get started with the recipe.
Ingredients
- Raw mangoes- 6 small sized
- Fenugreek seeds or methi dana- 1.5 tbsp. (split seeds)
- Yellow mustard or rai dana- 1.5 tbsp. (split seeds)
- Fennel seeds- 2 tbsp. coarsely ground
- Nigella seeds or kalonji- 1.5 tbsp.
- Turmeric powder or haldi- 1.5 tbsp.
- Red chili powder- 1.5 tbsp.
- Salt to taste
- Mustard oil as required
Procedure-
1. Wash the raw mangoes really well and wipe them with a cloth.
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2. Cut the mangoes in cubes and discard the seeds. However, I like to cut the seeds and add them to the pickle as well.
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3. Now add all the whole spices, powdered spices and salt to the cubed mango and mix it really well so that all the spices have coated the mango pieces completely.
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4. Keep the spiced covered mango pieces out in the sun for 3-4 days on a big plate. Make sure to cover the mango pieces with a sieve or thin muslin cloth in order to prevent dirt and flies getting into your pickle.
5. After 3-4 days transfer the mangoes to a jar and pour the mustard oil over the mango so that all the pieces are submerged in the oil. Stir everything really well.
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6. Now place the pickle in a dry and cool place for 4-5 days so that all the spices can mingle with each other.
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7. After 4-5 days you can start eating the pickle.
8. Serve your homemade tangy mango pickle with your khichdi, dal-rice or parathas.
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