Cussoondee (Green Mango Pickle)
A traditional Indian pickle made with green mangoes, spices, and mustard oil. This spicy, tangy condiment requires patience but rewards with complex flavors. The original recipe calls for 100 mangoes; this version is scaled down for modern home cooking.
Ingredients
- 10 medium Green mangoes, peeled and thinly sliced (Original recipe calls for 100 mangoes; scaled down to 10 for home use)
- 0.25 cup Salt for steeping (For drawing out moisture from mangoes)
- 50 grams Ground red chilies (About 3 tablespoons; adjust to taste)
- 50 grams Ground ginger (About 3 tablespoons)
- 50 grams Ground garlic (About 3 tablespoons)
- 50 grams Mustard seeds, bruised or coarsely ground (About 3 tablespoons)
- 200 grams Tamarind pulp, seeds removed (About 1 cup packed)
- 2 tablespoons Salt (To taste)
- 2 cups Mustard oil, warmed (Enough to cover the pickle completely with several inches of oil on top)
More recipes using Green mangoes
Green Mango Chutney
A traditional sweet and tangy mango chutney made with green mangoes, spices, raisins, and vinegar. This preserve-style condiment pairs wonderfully with curries, grilled meats, and cheese.
Sweet Mango Chutney
A traditional sweet and tangy mango chutney made with green mangoes, tamarind, raisins, and aromatic spices. This preserve-style condiment requires a 36-hour salting process and yields a large batch suitable for bottling.
Green Mango Preserve
A traditional preserved green mango recipe that creates a sweet, crystallized preserve that keeps for years. Unripe mangoes are peeled, pitted, and simmered in sugar syrup until preserved.
Mango Amchoor (Sun-Dried Mango Powder)
A traditional Indian condiment made from sun-dried green mangoes seasoned with turmeric, chilies, and ginger. This tangy powder is used to add sourness to dishes and can be stored for months.
Instructions
- 1Peel and slice the green mangoes into thin slices. Place them in a large non-reactive bowl and mix thoroughly with the salt for steeping. Cover and let steep for 12 hours at room temperature.
- 2After steeping, place the salted mango slices under a heavy weight or press. Use a clean plate with heavy cans or a pot filled with water on top. Press for 2 hours to extract as much liquid as possible. Drain away all the water completely.
- 3In a large bowl, combine the drained mango slices with ground chilies, ground ginger, ground garlic, bruised mustard seeds, tamarind pulp, and salt. Mix thoroughly with clean hands or a large spoon until all ingredients are evenly distributed.
- 4Warm the mustard oil in a large, heavy-bottomed pot until it is hot but not smoking. Add the mango-spice mixture to the pot and stir well. Cook over brisk (medium-high) heat for 10 to 15 minutes, stirring frequently to prevent sticking. The mixture should be well combined and heated through.
- 5Remove the pot from heat and allow the pickle mixture to cool completely to room temperature. This may take 2-3 hours. Do not bottle while hot.
- 6Transfer the cooled pickle to sterilized glass jars or bottles. Ensure the pickle is kept several inches well under the oil layer - add more warmed mustard oil if needed to maintain at least 2 inches of oil above the pickle. Cork or seal tightly. Store in a cool, dark place. The pickle will keep for several months if properly sealed and kept under oil.
