Methia Mango Pickle
This traditional Gujarati pickle features whole small mangoes stuffed with a potent, aromatic blend of fresh garlic, mustard seeds, cumin, and premium saffron. The raw mangoes are slit and filled with the rich spice paste before being submerged in pungent mustard oil to mature, creating a complex interplay of tangy, spicy, and savory flavors. A luxurious condiment that transforms simple meals into a feast, perfect for serving alongside curries, rice, or flatbreads.
Ingredients
- 50 whole Small raw mangoes (pickling variety) (Originally '50 Koel Keri' (a specific fleshy variety with small stones).)
- 2 pounds Salt (Originally '2 seers' (flat) or '2 ratals' (weighed).)
- 6 cups Mustard oil (Originally '2 bottles'. Quantity estimated based on historical bottle sizes (~750ml each).)
- 1/2 pound Whole mustard seeds (Originally '0.5 seer'.)
- 1/2 pound Cumin seeds (Originally '0.5 seer'.)
- 1/2 pound Dry red chilies (Originally '0.5 seer'.)
- 1/2 pound Garlic (Originally '0.5 seer'. Peeling required.)
- 1 1/2 teaspoons Saffron threads (Originally '0.5 tola' (approx 6 grams). A generous amount for premium flavor.)
Instructions
- 1Peel the garlic. On a clean grinding stone (or in a food processor), finely grind the garlic, saffron, red chilies, mustard seeds, and cumin seeds together. Mix this ground spice paste thoroughly with the salt.
- 2Wash the mangoes thoroughly and wipe them completely dry with a clean cloth. Make vertical slits in each mango from the top, cutting them into four attached sections (do not cut all the way through the base). Remove the inner seed (stone). Firmly stuff the prepared spice mixture into the cavity of each mango.
- 3Arrange the stuffed mangoes upright in a clean ceramic or glass jar. If any spice mixture remains, place it on top of the mangoes. Cover the jar with a lid and let it stand for 3 days.
- 4On the third day, open the jar and pour the mustard oil over the mangoes until they are submerged. Shake the jar gently to distribute the oil. Cover the mouth of the jar with a clean cloth and secure the lid tightly. Store in a cool, dry place and check the pickle occasionally as it matures.