Mango Pickle ( using slightly ripened green mangoes )

Mango Pickle ( using slightly ripened green mangoes )

Mango season, usually means mango lassi, mango ice cream, and mango pickle at my place. This is a recipe taught to me by my mom, and everyone loves it! Of course, this can also be made with green mango and it is equally delicious. But I urge you to try this recipe with green mangoes that have started to ripen. So they are still sour but just at that stage when they have started to develop some sweetness and soften a little. The sour and spicy mango pickle with that added natural sweetness makes it absolutely mouth-watering.

Very pleased to share this family recipe with you and please do send me your feedback. The video for this recipe is currently only available on my Malayalam channel. You can follow it along with the recipe here in english.

Scroll down for the Complete Recipe.

Mango Pickle ( using slightly ripened green mangoes )

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Recipe Name: Mango Pickle ( using slightly ripened green mangoes ) Recipe Type: Pickle / Indian / Family recipes Author: Shana @ RecipesareSimple Prep time:   – min Cook time: –min Total time:   Yield: (- servings  )

Watch the Video or click to read Complete Recipe – Below. 

 

How to make Mango Pickle ( using slightly ripened green mangoes )- Recipe at a glance:

• Chop Mango. Peel garlic. Chop chillies.
• Saute spice, garlic and chillies in oil.
• Add vinegar and thicken the mixture.
• Add the chopped mango. Season.
• Cool. Store in glass jars.

You might also like:

• Easy Tasty Lime Pickle
• Date and Mango Pickle
• Dill Pickle easy recipe
• Lebanese Pickle / Arabic Pickle / Mukhalal
• Murabba -Irumban Puli / Bilimbi Murabba

 

Ingredients:

• 1 large green mango (see notes)
• 4 generous Tbsp ‘small garlic cloves’  – Indian Variety (see notes)
• Green chilli to taste (I have used 4 small hot chillies chopped in half)
• 3 Tbsp coconut oil or gingelly oil
• 1/2 tsp fenugreek seeds
• 1 1/2 Tbsp Kashmiri chilli powder
• 1 1/2 tsp Asafoetida
• 3/4 -1 cup white vinegar (depending on size of mango)
• Salt to taste (1 tsp)
• 1 tsp yellow mustard seeds (see notes)

Notes:

• This recipe uses green mango (unripened mango) that has started to develop some sweetness and soften but is still quite sour. It may be made with green mango that is not sweet also, both give a distinctly different flavour, but I do recommend trying the ripening green mangoes, it is absolutely divine!
• Ripe mangos feel soft when gently squeezed and have a sweet, fragrant scent emanating from the stem-end. And if your mango is rock hard when you gently squeeze it, it means it is not ripe yet. Letting the hard and green, unripened mango at room temperature a few days, begins its ripening process. I make the pickle when it is still very firm but it gives ever so slightly to the touch. The green colour may also be turning yellow in spots.
• Indian small cloves of garlic is best for these type of pickles as you can leave them ‘whole’ and they will still tenderize in the pickle. If using the larger types of garlic cloves, it is best to slice them thinly lengthwise, so that they resemble the size of the smaller cloves.
• The difference between yellow and black mustard seeds is right there in their names: yellow mustard seeds have a yellow colour while black mustard seeds have a much darker exterior. Yellow mustard seeds come from the Brassica alba plant while black mustard seeds come from the Brassica nigra plant. Yellow mustard seeds are the milder spice and do not need to be tempered before adding to the pickle. If using black mustard seeds, instead…. you can pop them in hot oil along with the fenugreek seeds. The yellow mustard seeds also look more attractive in the jarred pickle.
• I prefer using coconut oil in this recipe because it tastes delicious. However, if you are making in larger quantities, gingelly oil may be used, as coconut oil pickle will not last as long. When I make the amount in this recipe, it is finished up long before it has time to go bad. (Yes, it is that good! )
• Gingelly oil is also known as Indian sesame oil or Til oil.
• If you are making the pickle in an aluminium-based wok, as in my video, transfer the pickle to ceramic or glass containers soon after making it. Leaving the pickle and aluminium or iron woks can alter the taste quickly.
• Ripe mangos feel soft when given a gentle squeeze and when a sweet, fragrant scent emanates from the stem-end of the fruit. If your mango is rock hard when you lightly squeeze it (don’t press too hard or you’ll damage the fruit), it means it is not ripe yet. Let hard fruit sit at room temperature until it ripe/soft.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Unripened Mango, fresh garlic, Vinegar, Green chilli, Salt, Spices, Oil.

EAT AND TELL!!! Let us know if you tried – Mango Pickle ( using slightly ripened green mangoes )

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