Making pickle at home in summer is like a tradition in almost every household of India. As kids mum used to take us to market in summer for picking up those beautiful raw mango and every other vegetable imaginable for pickling. *heaven*
Mango pickle is most famous and is my favorite too.The recipe for various pickles is passed from one generation to the other. I personally like tangy taste and thin gravy of store bought pickles, so I tried to search for the exact recipe but no recipe were close enough. I ended up making many adjustments in few good recipes and with mum’s help the result was awesome!!
So here I am posting my first ever pickle recipe… it turned out just like the store bought thing…. Hope you enjoy it!
It servers as great spicy accompaniment. Goes best with Rice, parathas and roti.
p.s. the amount given below yields pickle which is enough for a year’s stock…. If you don’t want this huge amount use half the amount for each ingredient mentioned below.
- 6 cups…. Raw diced mangoes with skin(1 kg of raw mango)
- 6 tbsp.…. Grated ginger
- 6 tbsp.….. Grated garlic
- 6-7 no…. Curry leaves
- ½ tsp.…. Mustard seeds
- ½ tsp. …. Fenugreek seeds
- 50gm ….. Split mustard seed
- 1 cup… White vinegar
- ½ kg…. Mustard oil/Sesame oil ( keep one cup of it aside for later addition of oil in prepared pickle)
- 1 tbsp. …. Sugar
- 5-6 tsp. …. Salt
- 5-6 tbsp. …. Red chili powder
- 4-5 tsp. …. Turmeric powder
- 3⁄4 tsp. ….Asafetida powder
Wash the diced mango and spread them on cotton cloth to dry. It is very important that there should be no water on them before you use it for further procedure.
Dry roast the split mustard seed and ½ tsp. of fenugreek seeds till they start to give their pungent smell or their color changes. Grind them half way. It should not be turned into powder.
If you are using mustard oil then you need to smoke (see tips) the oil before use otherwise you can directly use the oil. Heat the oil and add mustard seed and ½ tsp. of fenugreek seed (not dry roasted) as they being to crackle, lower the flame and add curry leaves, asafetida, ginger and garlic, Chili and turmeric powder, salt, sugar. Stir for some time.
Add your diced mango and vinegar carefully and mix thoroughly. Cover it and turn the heat off after 5 min.
Let it cool completely.
Fill the pickle in a sterilized jar and try to maintain sterilized condition as much as possible. Remember to stir the pickle every day. As you notice the level of oil decreasing after 4 days or so in jar add the one cup of oil which you kept aside.
It takes at least 5 days to a week for the pickle to develop its taste so do not get worried in beginning days about the taste of pickle not being the same as store bought.
- Smoking the oil: Heat the oil till smoking point and then allow it to cool down.. then use it as normal oil procedure follows.
- You can also add carrot, whole green chilies, cauliflower etc. for variation.
- It servers as great spicy accompaniment. Goes best with Rice, parathas and roti.