• Published on 23-Jun-2023
  • 2 Likes
  • 1 Comments
  • 329 Times Read

Dadi's mango pickle is a traditional recipe that has been passed down through generations, cherished for its tangy and spicy flavors. This homemade pickle is made with raw green mangoes and a blend of aromatic spices, creating a delightful condiment that pairs perfectly with rice, roti, or any Indian meal.


In this blog, we will share Dadi's authentic mango pickle recipe, allowing you to savor the deliciousness of this family treasure.

INGREDIENTS


  • 4-5 raw green mangoes 
  • 1 cup mustard oil 
  • 2 tablespoons mustard seeds 
  • 2 tablespoons fenugreek seeds 
  • 2 tablespoons fennel seeds 
  • 2 tablespoons nigella seeds (kalonji) 
  • 1 tablespoon turmeric powder 
  • 2 tablespoons red chili powder (adjust to taste) 
  • 1 tablespoon asafoetida (hing) 
  • Salt to taste 

INSTRUCTIONS 


1. Wash the raw green mangoes thoroughly and pat them dry. Cut the mangoes into small, uniform pieces. You can choose to leave the skin on or peel it, depending on your preference. 

2.  In a clean, dry bowl, place the mango pieces and sprinkle salt over them. Mix well, ensuring that the mango pieces are coated evenly with salt. Set aside for about 3-4 hours. This process helps to remove excess moisture from the mangoes. 

3.  After the resting period, gently squeeze out any excess water from the mangoes. Be careful not to mash them; you want the mango pieces to retain their shape. 

4. In a small pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until they become fragrant. Allow the roasted seeds to cool completely. 

5. Grind the cooled roasted seeds into a coarse powder using a mortar and pestle or a spice grinder.

6. In a separate pan, heat mustard oil until it reaches the smoking point. Turn off the heat and let it cool slightly. 

7. In a mixing bowl, combine the mango pieces, ground spice powder, turmeric powder, red chili powder, and asafoetida. Mix well, ensuring that the mango pieces are coated with the spice mixture. 

8. Slowly pour the slightly cooled mustard oil into the bowl with the mango and spice mixture. Mix thoroughly, ensuring that the spices and oil are evenly distributed. 

9. Transfer the mango pickle mixture into a clean, sterilized glass jar. Press down gently to remove any air pockets and ensure that the mango pieces are fully submerged in the oil and spices. 

10. Close the jar tightly with a lid and place it in a cool, dry place away from direct sunlight. Allow the pickle to mature for at least a week before consuming. During this time, the flavors will meld together, creating a delicious pickle. 

11. Remember to give the pickle a gentle stir every few days to ensure that the mango pieces are coated with the oil and spices. 

12. Once the pickle has matured, it is ready to be enjoyed. Serve it as a condiment with your favorite Indian dishes or use it as a tangy accompaniment to rice, roti, or parathas.

Dadi's authentic mango pickle is a true culinary delight, preserving the flavors of raw green mangoes with a blend of aromatic spices. By following this recipe, you can recreate the magic of Dadi's pickle and savor its tangy and spicy goodness. 

Enjoy this homemade treasure with your meals, and let the burst of flavors enhance your dining experience!