Raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple variety of mango pickles prepared depending on the region and the spices used but, broadly there are two types of – whole baby mango pickle or cut mango pickle. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are few weeks old. There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. Baby mangoes are pickled and added with spice mixture in a very careful process which ensures pickles are preserved for years. Today I am sharing one such recipe :
Tender Mangoes Pickle In water …
1 lbs tender mangoes (1/2”-1”in diameter)
2 cup water
3 tbs salt or as per taste
3 tbs mustard seeds powdered or use ready made rai daal
1 tbs turmeric powder
6-7tsp red chilli powder (adjust as per your spice level)
1 tbs fennel seeds, slightly pounded
1 tsp asafoetida powdered (good smell)
2 tsp fenugreek/methi seeds
2 tbsp oil
Remove the stem and wash the tender mangoes and dry them on a clean cloth completely.
Once dried, with a clean knife remove the top layer of the skin near the stem.
Place the mangoes in a sterilised jar till further use (this helps understand how much water needs to be added).
Boil the water and add the salt to it, simmer and boil for 5mins. Cool completely.
Beat the water with mustard powder either by hand or in a mixer till it froths up.
In a clean pan heat oil and fry the fenugreek, remove and powder it in a clean pestle and mortar. Take precaution not to burn the seeds.
In the same oil crackle the cloves. Add the fennel seeds and asafoetida.
Switch off the flame, add turmeric, red chilli powder, fenugreek powder and mix.
Once the spice mix is completely cooled, tip in the mangoes and mix thoroughly.
Transfer the mango-spice mix into the jar. Pour the cooled salted water. The water should cover the mangoes completely. Mix using a sterilised spoon and close the mouth of the jar with a clean cloth tied with a string, cloth ensures circulation of air.
Keep the jar under the sun for 4-5days. Mix once every day. After a week close it with an airtight lid and store but keep mixing regularly for 2weeks. One can start using the pickle after a week but it taste’s best after a month.