1 kg Mango Pickle Recipe: A Taste of Tradition

 1 kg Mango Pickle Recipe: A Taste of Tradition

There are few things more quintessentially Indian than a jar of homemade mango pickle. A staple in nearly every household, mango pickle brings back memories of summer afternoons, bustling kitchens, and the tangy aroma of raw mangoes mixed with aromatic spices. Whether paired with steaming hot parathas or enjoyed with a simple bowl of dal and rice, mango pickle adds a burst of flavor that elevates even the simplest meals. This 1 kg mango pickle recipe captures the essence of traditional Indian pickle-making, combining spices, oil, and mangoes to create a tangy, spicy, and lip-smacking delight.

Ingredients Required for 1 kg Mango Pickle

To prepare the perfect mango pickle, the right ingredients are key. While every region in India may have slight variations in how they prepare mango pickle, this recipe follows a traditional method that results in a balanced pickle with the perfect blend of spice, tang, and oil. Here are the ingredients required to make 1 kg of mango pickle:

• Raw mangoes: 1 kg (preferably unripe and firm)
• Mustard seeds: 2 tablespoons
• Fenugreek seeds: 1 tablespoon
• Red chilli powder: 3-4 tablespoons (adjust to taste)
• Turmeric powder: 1 tablespoon
• Salt: 2-3 tablespoons (adjust to taste)
• Mustard oil: 200-250 ml
• Asafoetida (hing): A pinch

Raw, unripe mangoes are essential for mango pickle, as they provide the necessary tanginess. The spices – mustard seeds, fenugreek, and chilli powder – are carefully roasted and ground to enhance their flavors, while mustard oil adds depth and richness to the pickle. Salt and asafoetida, a common ingredient in Indian pickles, serve as both preservatives and flavor enhancers.

Preparation of Raw Mangoes

The first and most crucial step in making mango pickle is preparing the mangoes. Choosing the right mangoes is essential; for the best results, one should select raw, firm, and unripe mangoes that are green in color. These mangoes have the perfect tartness that makes the pickle so flavorful.

Once the mangoes are selected, they must be thoroughly cleaned under running water to remove any dirt or impurities. After cleaning, the mangoes should be dried completely to avoid moisture in the pickle, which can lead to spoilage. Towel-drying the mangoes or leaving them out in the sun for a few hours are effective ways to ensure they are moisture-free.

Next, the mangoes are chopped into bite-sized pieces, with the seeds removed. For 1 kg of mango pickle, it's important to ensure uniformity in the size of the mango pieces, as this helps the spices coat them evenly. Drying the cut mango pieces for an additional few hours helps them firm up, which will keep them crunchy in the pickle.

Roasting and Grinding the Spices

The heart of any mango pickle is the spices used, and freshly roasted and ground spices take the flavor to the next level. This step is often what differentiates a good pickle from an exceptional one.

Begin by roasting mustard seeds and fenugreek seeds separately in a dry pan. The mustard seeds should be roasted until they release a nutty aroma, while the fenugreek seeds should be roasted until they turn a light golden color. Once roasted, allow the seeds to cool down and then grind them into a coarse powder using a mortar and pestle or a spice grinder. Freshly ground spices are more potent, giving the mango pickle a rich, deep flavor.

In addition to the ground mustard and fenugreek seeds, red chilli powder, turmeric, and asafoetida are used. These spices do not need roasting, but they should be mixed in their powdered form to create the masala blend for the mango pickle.

Mixing the Pickle: Step-by-Step Process

Now comes the exciting part of the mango pickle-making process—mixing everything together. In a large mixing bowl, add the dried mango pieces and sprinkle the ground mustard and fenugreek seeds over them. Next, add the red chilli powder, turmeric powder, and asafoetida. Mix the mango pieces thoroughly, ensuring each piece is evenly coated with the spice mixture.

Once the mango pieces are well coated, salt is added. Salt not only enhances the flavor but also acts as a natural preservative, helping the mango pickle stay fresh for a longer period. At this stage, mustard oil is slowly poured over the mixture, binding the spices to the mangoes. Traditionally, mustard oil is heated until it reaches a smoking point and then allowed to cool before adding it to the pickle, which reduces its sharpness and enhances the flavor. We can also use groundnut oil as per our choice in taste of Mango pickle but its storage life is less as compared to mustard oil mango pickle.

Once everything is combined, the mango pickle should be transferred to a clean, dry container, where it will marinate for a day or two before being stored long-term. This resting period allows the spices to penetrate the mangoes, infusing them with flavor.

Storing the Pickle

Proper storage is essential for ensuring that mango pickle remains fresh and flavorful for months, if not years. The key to preserving mango pickle is using the right containers. Glass jars or ceramic containers are ideal for storing pickles, as they do not react with the acidic contents of the mango pickle.

Before storing the mango pickle, make sure the jars are thoroughly sterilized. This can be done by washing the jars in hot water and drying them completely, either in the sun or in a low oven. Once the mango pickle is transferred to the jars, ensure that there is a thin layer of mustard oil floating on top. This oil layer acts as a seal, preventing air from spoiling the pickle.

It's important to keep the jars in a cool, dry place, away from direct sunlight. Once the mango pickle has rested for about a week, it will be ready to eat. Over time, the flavors will deepen, making the mango pickle even more delicious.

Tips and Tricks for the Perfect Mango Pickle

Making mango pickle is both an art and a science. Here are some useful tips and tricks to ensure your mango pickle turns out perfect every time:

• Always ensure the mangoes are completely dry before mixing them with the spices to prevent mold or spoilage.
• If the pickle turns out too salty, you can add a little more oil or mango to balance the flavors.
• Always make sure the oil level is sufficient to cover the pickle completely. This prevents air from reaching the pickle and spoiling it.
• Regularly check the pickle for signs of spoilage, such as an unpleasant smell or mold growth.

Serving Suggestions

Mango pickle is an incredibly versatile condiment that pairs well with a wide range of Indian dishes. In North India, it's often enjoyed with parathas, puris, or stuffed bread, while in South India, it's served alongside curd rice or dosas. No matter how it's served, mango pickle adds a burst of tangy and spicy flavor that enhances any meal.

Health Benefits of Mango Pickle

While mango pickle is undeniably delicious, it also offers several health benefits. Raw mangoes are rich in vitamins and antioxidants, which help boost immunity and improve digestion. Mustard oil, which is commonly used in mango pickle, is known for its anti-inflammatory properties. The spices in the pickle, such as fenugreek and mustard seeds, aid in digestion and have been traditionally used to alleviate stomach issues. Mango pickle also has probiotic benefits, especially when left to ferment for a longer period.

Conclusion

Mango pickle is more than just a condiment; it's a celebration of tradition, flavor, and craftsmanship. This 1 kg mango pickle recipe captures the heart of Indian cuisine, blending spices, oil, and raw mangoes to create a dish that is enjoyed by generations. Whether you're making mango pickle for the first time or carrying on a family tradition, the result is sure to be a jar full of flavor that will enhance your meals for months to come. Give this recipe a try, and savor the taste of authentic Indian mango pickle!