Mustard Mango Pickle No. 2

This traditional Parsi-style mango pickle features fleshy raw mangoes marinated in a robust blend of ground mustard seeds, garlic, and aromatic spices. The unique preservation method involves sun-drying salted mango slices before steeping them in a tangy, boiled vinegar base, resulting in a pickle with a delightful crunch and intense flavor. Perfect as a zesty accompaniment to curries, rice dishes, or simple flatbreads, this pickle matures into a rich, savory condiment.

Ingredients

35 whole Raw Mangoes (large, fleshy variety like Koyal) (Choose firm mangoes without fiber/strings.)
4 pounds Ground Mustard Seeds (Originally '4 Sher'. Ensure they are pure and unadulterated.)
1 pound Garlic (Originally '1 Sher'. Cleaned and peeled.)
1/2 pound Chili Powder (Originally '0.5 Sher'. Use pure chili powder without additives.)
1/2 pound Turmeric Powder (Originally '0.5 Sher'.)
3 pounds Salt (Originally '3 Sher'. Used for curing the mangoes.)
2 bottles Strong Vinegar (Approximately 1.5 liters or 6-7 cups. Use a strong, high-quality vinegar (like malt or cider vinegar).)

Instructions

1Wash the mangoes thoroughly and wipe them completely dry. Cut each mango lengthwise into four pieces (quarters). Remove and discard the seed stones.
2Place the cut mango pieces in a large jar with the salt. Cover and let them sit for two days to draw out moisture.
3After two days, remove the mangoes and wash them in the same salty water (brine) that accumulated in the jar. Spread the mango pieces out in the sun to dry for three days.
4Peel the garlic. Take approximately 3/4 of the garlic (about 12 ounces) and crush it coarsely. Keep the remaining garlic cloves whole.
5Pour the vinegar into a non-reactive pot (stainless steel or enamel; originally tin-lined copper). Bring it to a boil once, then remove from heat and let it cool completely.
6Take a small amount of the cooled vinegar and mix it thoroughly with the ground mustard seeds to form a paste. Then, combine this with the remaining vinegar, crushed and whole garlic, chili powder, and turmeric. Mix everything well.
7Place the dried mango pieces into a large, wide-mouthed jar (ceramic or glass). Pour the spice and vinegar mixture over the mangoes. Cover the jar tightly with a lid and tie a cloth over the top.
8After a few days, stir the pickle thoroughly, bringing the bottom contents to the top. Allow the pickle to mature until the mango pieces become firm and the flavors meld. Use only when the pickle has set properly.