Spicy Mango Pickles

Add a burst of bold, tangy flavors to your table with this homemade *Spicy Mango Pickles* recipe! Made with unripe mangoes and a medley of aromatic Indian spices like fennel, fenugreek, mustard seeds, and nigella seeds, this pickle is the perfect combination of heat, tang, and spice. The robust mustard oil and a splash of white vinegar not only preserve the mangoes but also enhance their zesty flavor. These pickles are quick to prepare and achieve their full depth of flavor after a week of marination. Serve them as a versatile condiment alongside rice, flatbreads, or any savory dish for an instant upgrade to your meal. With its vibrant texture and bold taste, these pickles are a pantry essential that can be stored for up to six months to enjoy their spicy goodness year-round! This traditional recipe is perfect for lovers of Indian cuisine searching for authentic, homemade condiments.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 10

Ingredients

• 4 medium Unripe mangoes
• 3 tablespoons Salt
• 2 tablespoons Red chili powder
• 1 teaspoon Turmeric powder
• 2 teaspoons Fennel seeds
• 2 teaspoons Mustard seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Nigella seeds (kalonji)
• 1 pinch Asafoetida (hing)
• 1 cup Mustard oil
• 0.5 cup White vinegar

Directions

Step 1

Rinse the mangoes thoroughly under running water and pat them dry with a clean cloth. Peel the mangoes and cut them into 1-inch pieces, discarding the seed.

Step 2

Place the mango pieces in a large bowl and sprinkle with salt. Mix well and set aside for about 2 hours. This will help draw out excess moisture from the mangoes.

Step 3

After 2 hours, drain any liquid released from the mangoes and pat them dry with a paper towel.

Step 4

In a separate small pan, dry roast the fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds over medium heat for about 2-3 minutes until fragrant. Let them cool and then coarsely grind the roasted spices.

Step 5

In a large bowl, combine the dried mango pieces with the ground spice mixture, red chili powder, turmeric powder, and asafoetida. Mix well to coat the mangoes evenly in the spices.

Step 6

Heat the mustard oil in a separate pan until it starts to smoke slightly. Turn off the heat and let it cool for a few minutes.

Step 7

Once the mustard oil is warm but not too hot, pour it over the spiced mango mixture. Add the white vinegar and mix everything thoroughly.

Step 8

Transfer the mango pickle mixture into clean, dry glass jars. Ensure the mango pieces are completely submerged in the oil and vinegar mixture.

Step 9

Seal the jars tightly and let the pickles mature for at least one week at room temperature, away from direct sunlight. Stir the contents of the jar every couple of days using a clean, dry spoon to ensure even marination.

Step 10

Once matured, the mango pickles can be stored in the refrigerator for up to 6 months. Enjoy the spicy, tangy flavor as a condiment with your meals.

Nutrition Facts

Serving size	(1240.0g)

Amount per serving	% Daily Value*
Calories	2683.0

Total Fat 241.7g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 21273.0mg	0%
Total Carbohydrate 137.8g	0%
Dietary Fiber 21.7g	0%
Total Sugars 113.1g
Protein 12.4g	0%

Vitamin D 0IU	0%
Calcium 238.8mg	0%
Iron 8.5mg	0%
Potassium 1966.0mg	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: 78.4%

Protein: 1.8%

Carbs: 19.9%