The spice blend for mango pickle is a well-guarded secret in many households, passed down through generations. Common ingredients include mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, turmeric, red chili powder, and asafoetida. These spices are often roasted to enhance their aroma and then ground into a coarse powder. The mango pieces are then mixed with this spice blend, along with salt and a generous amount of mustard oil. The oil not only acts as a preservative also helps in the fermentation process, which is crucial for developing the pickle’s rich flavor profile.
Mango pickle is a culinary marvel and it captures the essence of traditional South Asian cuisine. As a result, This tangy, spicy, and aromatic condiment is a beloved staple in many households, known for its ability to elevate even the simplest of meals. The journey of mango pickle begins with the careful selection of raw mangoes. These mangoes, chosen for their firmness and tartness, are the foundation of the pickle’s distinct flavor. Once the perfect mangoes are selected and then they are washed, dried, and cut into small pieces, ready to be transformed into a delightful treat. From there then it is found as a jar of mango pickle.
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Ingredients:
- Raw mangoes
- Salt
- Turmeric powder
- Red chili powder
- Mustard seeds
- Fenugreek seeds
- Asafoetida (Hing)
- Oil
Instructions:
- Wash and dry raw mangoes.
- Cut the mangoes into small pieces.
- Mix mango pieces with salt and turmeric powder.
- Sun-dry the mango pieces for a day.
- Roast mustard seeds and fenugreek seeds.
- Grind the roasted seeds into a powder.
- Heat oil in a pan, and add asafoetida.
- Add the ground seed powder and red chili powder to the oil.
- Allow the oil mixture to cool.
- Mix the oil mixture with the sun-dried mango pieces.
- Store the pickle in a clean, dry jar.
- Let the pickle mature for a few days before consuming.
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