Mom’s Mango Pickle

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My mom’s Mango pickle is made with green mango(unripened 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.

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Makes approx 1 1/2 cup 'achar' / pickle. Prep time 15 minutes. Cook time 5 minutes.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Green mango / Unripened (see notes)		1 large sized
Indian Variety 'small garlic cloves'  (see notes)		4 generous Tbsp
Green chilli (I have used 4 small hot chillies chopped in half)		To taste
Coconut oil or gingelly oil		3 Tbsp
Fenugreek seeds		1/2 tsp
Kashmiri chilli powder		1 1/2 Tbsp
Asafoetida		1 1/2 tsp
White vinegar (depending on size of mango)		3/4 -1 cup
Salt (1 tsp)		To taste
Yellow mustard seeds (see notes)		1 tsp

Method:

1. 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.
2. 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.
   
3. 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.
4. Add the green chillies, garlic and stir in the residual heat till they are just slightly tenderized in the hot oil.
5. Add the Kashmiri chilli powder(1 1/2Tbsp), along with the asafoetida(1 1/2tsp) and stir well, till fragrant.
6. Add the vinegar(3/4-1cup) and then turn the heat back on. Bring to a boil and simmer for a minute or so.
7. Once this mixture starts to thicken a bit, turn off the heat once more and allow it to cool off  – till lukewarm.
8. At this stage, add the chopped mango and the yellow mustard seeds.
9. Once cooled off completely, store in a sterilized – dry jar.  Approx 1 1/2 cups.

Mom’s Mango Pickle

 

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 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 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.

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

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