Mogal Pickle
A rich and tangy Parsi-style stuffed mango pickle that balances the tartness of raw mangoes with the sweetness of jaggery and the heat of green chilies. Whole mangoes are slit, sun-dried, and stuffed with an aromatic blend of ginger, garlic, mint, and spices before being simmered in a thick vinegar syrup. This traditional "Mogal" pickle develops a complex, savory-sweet flavor profile over time, making it an exquisite accompaniment to curries and rice.
Ingredients
- 4 pounds Raw mangoes (small variety) (Weighed after cleaning and removing stones. Originally 'soji koyal' variety.)
- 1/2 cup Salt (Estimated quantity for curing mangoes and ginger.)
- 3 1/2 pounds Jaggery (Originally '3 1/2 seers'.)
- 4 ounces Fresh ginger (Originally '0.25 seer'. Peeled and sliced.)
- 4 ounces Garlic cloves (Originally '0.25 seer'. Large cloves preferred.)
- 4 ounces Coriander seeds (Originally '0.25 seer'. Husked/split.)
- 2 ounces Green chilies (Originally '1 navtank'. Approx 1.5 inches long.)
- 4 tablespoons Dried mint leaves (Originally '2 tolas'. Crushed.)
- 1 1/2 tablespoons Nigella seeds (Kalonji) (Originally '1.5 tolas Falanji jeeru'.)
- 2 tablespoons Dried curry leaves (Originally '1 tola dag lim'.)
- 1 teaspoon Cardamom seeds (Part of mixed spice blend.)
- 1 teaspoon Cinnamon stick (Part of mixed spice blend. Crushed.)
- 1 teaspoon Cloves (Part of mixed spice blend.)
- 5 cups Strong vinegar (Originally '1.5 bottles'. Use malt or cider vinegar.)
- 1 teaspoon Salt (Heaping teaspoon for the spice mixture.)
Instructions
- 1Select firm raw mangoes. Carefully make four vertical slits in each mango from the top, stopping just before the bottom so the pieces remain attached at the base. Carefully remove the inner stone/seed. Wash the mangoes thoroughly, wipe them dry, and weigh out 4 pounds.
- 2Pack the prepared mangoes into a narrow jar with sufficient salt (approx 1/4 cup) to coat them well. Leave for 24 hours. Remove from the jar and dry in strong sunlight for 3 days.
- 3Peel the ginger and slice it into paper-thin slices. Cut these slices into 1/2 inch pieces. Mix with a little salt in a ceramic bowl and let stand for 24 hours. Remove and dry in the sun for 2 days.
- 4Once the mangoes are dried: Peel the garlic and slice it into thin vertical strips similar to the ginger. Crush the cardamom, cloves, and cinnamon. Coarsely crush the dried curry leaves and mint leaves. Finely crush the coriander seeds. Coarsely crush the nigella seeds. Wash the green chilies and wipe them completely dry.
- 5Take 1.5 pounds (approx half) of the jaggery, crush it, and remove any impurities. In a large flat dish or tray, mix this crushed jaggery with all the prepared spices, garlic, ginger, and 1 heaping teaspoon of salt. Mix thoroughly by hand.
- 6Take the dried mangoes. Place one green chili vertically inside the slits of each mango. Stuff the spice-jaggery mixture firmly into the mango, pressing it down. Close the mango and tie it tightly in the middle with a strong, thick thread to prevent the masala from spilling out.
- 7Crush the remaining jaggery and dissolve it in the vinegar to make a sauce. Arrange the stuffed mangoes closely together in a wide enamel vessel or tinned pot. If there is any leftover masala or chilies, add them to the pot. Pour the vinegar-jaggery sauce over the mangoes. Place on the stove over low heat, uncovered. Simmer gently until the mango skin becomes soft enough to be easily pierced by a fork.
- 8Remove from heat and tie a fine cloth over the vessel. Let it cool completely. Once cold, transfer everything into a jar, cover with a lid, and tie a cloth over the top. The pickle will be ready to eat in 12-15 days. Shake the jar occasionally to ensure the top mangoes are coated in syrup, preventing mold.