Mustard Mango Pickle (No. 5)
This traditional Gujarati-style pickle transforms raw mangoes into a crisp, tangy condiment using a vinegar-based curing process. Unlike oil-heavy pickles, this recipe relies on a robust blend of ground mustard seeds, garlic, and strong vinegar to create a sharp, savory flavor profile that matures beautifully in the jar. The unique method of sun-drying salted mango slices ensures a firm texture, making it a perfect crunchy accompaniment to Indian meals.
Ingredients
- 50 count Raw mangoes (large, fiberless variety) (Use firm, unripe mangoes (Patel variety recommended).)
- 3 pounds Split mustard seeds (Rai na Kuria) (Originally '3 Sher ground mustard'. Use split mustard seeds for pickling.)
- 3 pounds Salt (Originally '3 Sher'. Used for both curing and the spice mix.)
- 2 pounds Garlic bulbs (large cloves) (Originally '2 Sher'.)
- 1/2 pound Red chili powder (pure) (Originally '0.5 Sher'. Ensure it is unadulterated.)
- 2 bottles Strong vinegar (Approx. 1.5 liters or 6 cups. Use white vinegar or cane vinegar.)
- 3 fluid ounces Salad oil (Originally '1.5 wine glass'. Use a neutral vegetable oil or peanut oil.)
More recipes using Raw mangoes
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Instructions
- 1Cut the mangoes into four lengthwise pieces each. Peel the skin off the pieces and remove the stones (seeds). Place the mango pieces in a large jar with the salt. Let them cure in the jar for 3 days.
- 2Remove the mango pieces from the jar and spread them out in full sunlight. Let them dry for 1 to 1.5 days until surface moisture is reduced but they are not completely dehydrated.
- 3Peel all the garlic cloves. Keep half of the cloves whole. Coarsely grind or crush the remaining half of the cloves.
- 4In a large mixing bowl, take the split mustard seeds and mix them thoroughly with a small amount of the vinegar to moisten. Then, add the chili powder, the prepared garlic (both whole and crushed), and the remaining vinegar. Mix well to combine all ingredients into a pickling base. (Do not add the salad oil yet).
- 5Add the dried mango pieces to the vinegar and spice mixture and toss until well coated. Pack the pickle tightly into a clean, dry jar. Pour the salad oil over the top to create a seal. Cover the jar with a tight lid and tie a cloth over it.
- 6Check the pickle every few days, stirring the contents from bottom to top to ensure even marination. Once the pickle is ready, consume it relatively quickly. This mustard pickle is best enjoyed while the mangoes are still hard and crisp; it is not intended to be soft.
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