Sweet, Tangy, and Spicy Mango Pickle (Mango Pickle Recipe)

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Mango Pickle Recipe: Sweet, Tangy, and Spicy Mango Pickle

Mango pickle, a traditional favorite in many households, is a delicious condiment enjoyed in various forms. During the summer season, mango pickle making is a common practice in many homes. The taste of homemade pickle, prepared by a mother or grandmother’s hands, is truly unparalleled, and it has the power to make your mouth water just by looking at it. Raw mango pickles are typically prepared using green, unripe mangoes, and they are a source of great satisfaction for those who enjoy them. Here, we will provide you with a simple recipe for making sweet, tangy, and spicy mango pickle that you can easily prepare at home.

Ingredients for Mango Pickle:

  1. Raw mangoes – 500 grams
  2. Oil – 3 tablespoons
  3. Salt – to taste
  4. Jaggery – 300 grams
  5. Bay leaves – 2
  6. Panchphoron (Bengali five-spice mix) – 1 teaspoon
  7. Fenugreek seeds – 1 teaspoon
  8. Dry red chilies – 5
  9. Mustard seeds – 1 teaspoon
  10. Coriander powder – 1 teaspoon
  11. Cumin powder – 1 teaspoon
  12. Turmeric – 1 teaspoon

Instructions for Making Mango Pickle:

  1. Start by cutting the raw mangoes into small pieces and marinate them with salt and turmeric. Allow them to sit for 4-5 hours in the sun to dry.
  2. Prepare a spice mix in a dry, hot pan by lightly roasting fenugreek seeds, dry red chilies, mustard seeds, coriander powder, cumin powder, and bay leaves. Grind this mixture into a fine powder.
  3. Soak the jaggery in 2 cups of water until it dissolves completely.
  4. In a pan, heat the oil until it’s hot, then add bay leaves and the Panchphoron spice mix.
  5. Once the spices are lightly roasted, add the marinated raw mango pieces and stir well.
  6. Add the dissolved jaggery water to the mangoes and mix thoroughly. You can add a little more water if needed. Cover and let it cook for 5 minutes.
  7. After 5 minutes, check to see if the mango pieces have softened. If they have, stir in the ground spice mix and mix well.
  8. Cover and let the pickle simmer for another 2 minutes.
  9. Finally, remove the lid and continue to cook, stirring occasionally, until the mangoes are well-coated with the pickle masala and the mixture thickens. This should take about 2 minutes.
  10. Let the mango pickle cool down, then transfer it to a clean, airtight jar. You can keep the pickle in a cool, dry place. If you want to store it for an extended period, you can keep it in a glass jar, occasionally sun-drying the jar for added preservation.

Remember:

  • Do not over-roast the spice mixture; it should just be lightly roasted.
  • Instead of jaggery, you can use sugar if you prefer a different sweetness.

Benefits of Eating Mango Pickle:

  1. Nutrient-Rich: Mango pickle contains nutrients like calcium, potassium, vitamin C, and vitamin A, which can be beneficial for your health.
  2. Adds Flavor to the Diet: Mango pickle adds flavor and zest to your meals, making them more enjoyable and satisfying.
  3. Digestive Aid: The citric acid in mango pickle can aid in digestion, promoting stability and regularity.

However, please note that it is not advisable for pregnant women and infants to consume mango pickle. Excessive consumption is also not recommended, and if you have any health concerns, it’s best to consult with a healthcare professional. Enjoy your homemade mango pickle in moderation to relish its delicious taste and health benefits.

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