Spicy Indian Mango Pickle

Dive into the vibrant world of traditional Indian condiments with this Spicy Indian Mango Pickle recipe, a bold and tangy delight that's perfect for elevating any meal! Featuring juicy raw mangoes infused with fiery red chili powder, fragrant fennel, fenugreek, and nigella seeds, this homemade pickle delivers an authentic burst of flavor in every bite. The mustard oil, seasoned to perfection with a pinch of asafoetida, lends a signature zing while also acting as a natural preservative, ensuring your pickle stays fresh for months. With a simple blend of roasting, grinding, and marinating, this recipe is a must-try for spice enthusiasts and mango lovers alike. Serve it alongside rice, parathas, or curries for a mouthwatering twist on everyday dining.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 50

Ingredients

• 500 grams Raw mangoes
• 50 grams Salt
• 1 tablespoon Turmeric powder
• 2 tablespoons Mustard seeds
• 1 tablespoon Fennel seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Nigella seeds (kalonji)
• 2 tablespoons Red chili powder
• 250 milliliters Mustard oil
• 1 pinch Asafoetida (hing)

Directions

Step 1

Wash and dry the mangoes thoroughly. Chop them into 1-inch pieces, discarding the seed. Ensure the mango pieces are completely dry before proceeding.

Step 2

In a large mixing bowl, combine the chopped mango pieces with salt and turmeric powder. Mix well, cover the bowl with a cloth, and let it sit for about 8 hours or overnight, allowing the mangoes to soften and release moisture.

Step 3

After 8 hours, transfer the mango pieces to a large clean kitchen cloth and spread them out to air dry for about 2-3 hours to remove excess moisture.

Step 4

In a heavy-bottomed pan, dry roast mustard seeds, fennel seeds, and fenugreek seeds on low heat until fragrant. Let them cool and then coarsely grind them using a spice grinder or mortar and pestle.

Step 5

Mix the ground spices with nigella seeds and red chili powder in a bowl. Set aside.

Step 6

Heat mustard oil in a pan until it reaches its smoking point, then allow it to cool slightly. Add in a pinch of asafoetida to the cooled oil.

Step 7

In a large mixing bowl, combine the dried mango pieces with the ground spice mixture. Pour the cooled mustard oil with asafoetida over the mixture and mix well to coat all the mango pieces evenly.

Step 8

Transfer the pickle into a clean, dry glass jar with an airtight lid. Ensure the mango pieces are submerged in oil to aid preservation.

Step 9

Seal the jar tightly and leave it in a warm place for at least 1 to 2 weeks to mature, stirring the contents every 2-3 days with a clean, dry spoon.

Step 10

Allow the flavors to develop before serving. This pickle can be stored at room temperature for several months.

Nutrition Facts

Serving size	(1419.2g)

Amount per serving	% Daily Value*
Calories	2806.8

Total Fat 255.6g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 35461.3mg	0%
Total Carbohydrate 137.5g	0%
Dietary Fiber 32.1g	0%
Total Sugars 87.0g
Protein 17.6g	0%

Vitamin D 0IU	0%
Calcium 428.9mg	0%
Iron 24.7mg	0%
Potassium 2375.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.8%

Protein: 2.4%

Carbs: 18.8%