You can describe spicy mango garlic pickle in just one word. Yum. There is no summer without desi raw mango. Be it sweet ripe mangoes or sour green ones. There is something about them. So versatile. Nothing better than a sweet mango for dessert. Eat them raw or you can juice & blend them to make a mango lassi or milkshake. Milkshake reminds me of Pune's Mango mastani. Make an ice cream, peda & kalakand. Sweet and slurp. Eat them raw or make a salsa. Yummy!!
Raw mangoes are quite the opposite. Totally tangy and sour. Steam and blend to make traditional cool drink panna. Enjoy them raw with some chilli and lime. Add it to lentils or pickle it. Dry it to make amchur or just add it to bhelpuri. You can also add it to rice and make it South Indian style, mango rice. Full of flavor. You can pickle raw mangoes. Grate it or cut it in small pieces to make a tasty pickle recipe.
Just imagine the beauty of nature. Something so sour becomes sweet as time passes by. So much to learn about patience.
Ingredients
- plump garlic cloves
- raw mango both chopped n dried in sun
- fenugreek seeds
- mustard seeds
- red chili powder
- asafoetida
- salt
- oil
- apple cider vinegar
Refer to recipe card for details.
how to make mango garlic pickle?
- Chop and dry mango pieces along with garlic cloves in sun for 3-4 hours. Now, add all spices to cut mangoes.
2. Mix the garlic pods to above pickle ingredients to the bowl.
3. Now add oil.
In a clean jar, add pickle and mix apple cider vinegar with a clean spoon. Tightly close the lid of the jar and keep it out in the Sun for a period of 1 month. Stir the contents at intervals of 5-6 days with a clean dry spoon. Once ready, store it indoors in a cool dry place.
Related recipes
mango garlic pickle recipe
Equipment
- sterilised clean glass jar
- Food processor
Ingredients
- 8 cloves garlic
- ½ kg mango both chopped n dried in sun
- 1 teaspoon fenugreek seeds
- 2 tablespoon mustard seeds
- 3 tablespoon red chilli powder
- 1 teaspoon asafoetida
- 3 tablespoon salt
- ¾ cup oil
- ¼ cup apple cider vinegar
Instructions
- Chop and dry mango pieces along with garlic cloves in sun for 3-4 hours.
- Mix all spices with mango and garlic in a bowl.
- Now add oil.
- In a clean jar, add pickle and mix apple cider vinegar with a clean spoon.
- Tightly close the lid of the jar and keep it out in the Sun for a period of 1 month.
- Stir the contents at intervals of 5-6 days with a clean dry spoon. Once ready, store it indoors in a cool dry place.
Nutrition
Storage
Store it in a clean sterilised glass jar.
FAQ
Pickling vegetables is a way of adding fermented food to your gut. Pickling mangoes is a passion for many. Indian women make so many varieties. You can find vendors who cut raw mangoes according to your need. Summer time hobbies are great for creativity. It is hot outside not much you can do in a day. Pickling looks complex but is quite simple once you start. You will always find a favorite style to pickle and will look forward to summer once you get the hang of it.
Pickling is a great way of adding fermented food to your diet. Fermented foods are great for the gut. It is also a way to enjoy mangoes all throughout the year. No South Indian can get away from the simple pleasure of curd rice and mango pickle. There is something so simple yet so full of flavorful in that meal.You can also make low oil veggie pickle to use all left over veg in the fridge.
Be it sweet chunda or sour thokku. Ginger flavored thokku or the traditional cut mango -garlic one. Everyone has a favorite. Be it traditional mango or Sindhi mango chickpea pickle. If you like sweet chutney style, try launji. Try pickling jackfruit and mango it tastes fantastic. It has got heaps of flavor.
Food safety
- Always use a clean dry jar for storing your pickle.
- Never keep the cooking food unattended.
- Keep the kitchen well ventilated while cooking food.
Conclusion: Homemade organic pickle elevates your dining experience to a new heights as it is devoid of taste enhancers , synthetic flavours and preservatives. Delicious pickle is a combo pack of taste as well as probiotics and helps your gut health if you are vegan. It tantalizes your taste buds and helps you savour even a simple meal like dal chawal.
Rama Misra says
If there isn't much sunlight coming to the house then how to make this pickle?
bhavana bhatia says
Generally all pickes need a bit of sunlight,apologies I am not sure if this can be made while its stored indoors.Maybe you can keep this at warm spot in the house if there is any.