My mom’s Mango pickle is made with green mango(unripe mango), which has started to ripen. So this pickle is sour and sweet and spicy, Mouthwatering delicious. It is also one of the simplest recipes out there!! Hugs to my Umma, who makes the best pickles ever.
Mom’s Mango Pickle
® This is a RAS signature Recipe©
♦Prep time:15min ♦Cook time:5min ♦Yield:Makes approx 1 1/2 cup 'achar' / pickle.
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Moms Mango Pickle ( using slightly ripened green mangoes )
Description
This is not your typical, rock-hard green mango pickle. A signature creation and a tribute to my Umma. The unique method uses partially ripened green mangoes. While traditional Indian pickles rely on the sharp, puckering sourness of raw fruit, this version waits for that magical moment when the mango is still firm but has just begun to turn yellow and sweet. The result is a "mouth-watering" trifecta of sour, sweet, and spicy flavors that come together in minutes.
Ingrediets:
Instructions
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Scrub and rinse the mango well. Peel off a small piece of the skin and taste it. If it tastes fine, you don't need to peel it before pickling. Only if it has an off or bitter taste do you need to peel the mango.
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Chop the mango into small pieces. Peel the small garlic cloves(4heaped Tbsp) and leave them whole, or slice lengthwise into smaller pieces if you have the larger cloves.
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Heat the oil(3Tbsp) in a heavy-based pan or wok. Add the fenugreek seeds(1/2tsp) and as soon as they splutter, switch off the heat.
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Add the green chillies, garlic and stir in the residual heat till they are just slightly tenderised in the hot oil.
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Add the Kashmiri chilli powder(1 1/2Tbsp), along with the asafoetida(1 1/2tsp) and stir well, till fragrant.
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Add the vinegar(3/4-1cup) and then turn the heat back on. Bring to a boil and simmer for a minute or so.
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Once this mixture starts to thicken a bit, turn off the heat once more and allow it to cool off till lukewarm.
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At this stage, add the chopped mango and the yellow mustard seeds.
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Once cooled off completely, store in a sterilised dry jar. Approx 1 1/2 cups.
Note
- This recipe uses green mango (unripe 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, unripe mango sit at room temperature for 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 are best for this type of pickles, as you can leave them 'whole' and they will still tenderise 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 a coconut oil pickle will not last as long. When I make the amount in this recipe, it is finished 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 is ripe/soft.
- Key Ingredients: Unripened Mango, fresh garlic, Vinegar, Green chilli, Salt, Spices, Oil.
