By To make perfect mango pickle at home, start with selecting firm, unripe mangoes that are suitable for pickling. Cut them into uniform pieces and generously salt them to draw out excess moisture. Allow the mango pieces to dry in the sun for a day or two before mixing them with freshly ground spices like mustard seeds, fenugreek seeds, and turmeric.
some tips to help you achieve that delicious homemade mango pickle:
Choose the Right Mangoes: Use firm, unripe mangoes for pickle-making. The variety of mango should be suitable for pickling, such as Totapuri, Rajapuri, or any other variety that stays firm after pickling.
Cleanliness is Key: Ensure that the jars, utensils, and cutting boards you use are thoroughly cleaned and dried to prevent any contamination which could spoil the pickle.
Cutting and Preparation: Cut the mangoes into uniform pieces. Some prefer thin slices, others like small cubes. The key is consistency in size so they pickle evenly.
Dry and Salt Cure: After cutting the mangoes, sprinkle them generously with salt and let them sit for a few hours or overnight. This draws out excess moisture and helps in preserving the mangoes.
Spices and Seasoning: Choose your spices wisely. Mustard seeds, fenugreek seeds, fennel seeds, turmeric, red chili powder, and asafoetida (hing) are common in mango pickle recipes. Roasting whole spices before grinding them can enhance the flavor.
Mixing Ingredients: Once the mango pieces are salted and slightly dried, mix them with the ground spices and other flavorings. Ensure the mango pieces are coated evenly.
Oil and Vinegar: Heat mustard oil until it reaches smoking point, then cool it down before adding to the pickle. This reduces the pungency of the raw oil. Some recipes also use vinegar or lemon juice for tanginess and to aid preservation.
Storage: Pack the pickle tightly into clean, dry glass jars. Ensure there’s a layer of oil on top to prevent spoilage. Store in a cool, dark place for a few days before consuming to allow flavors to meld.
Maturation: Mango pickle improves with age as the flavors develop. Ideally, let it mature for at least a week before enjoying. Some pickles can be stored for months or even years if kept properly.
Hygiene: Always use dry spoons to take out pickle to avoid any moisture getting in and spoiling the pickle.
Experiment and Taste: Adjust the spices and salt according to your preference. Pickle-making is often about personal taste, so don’t hesitate to experiment with different spice combinations.
