Have pickle and enjoy the kick…
Pickles have been a cherished delicacy for centuries, with each cuisine boasting its own unique varieties. The process of pickling, which involves preserving food in salt water, sometimes with the addition of vinegar and oil, dates back many centuries. It originated as a method to preserve food for consumption during off-seasons and was particularly popular among sailors.
In India, pickles are a staple condiment that accompanies nearly every meal. Indian grocery stores often dedicate an entire aisle to pickles, offering a bewildering array of options. You’ll find pickles made from vegetables, meat, and fish, with green mango and lemon being the most common vegetarian varieties due to their abundance in India. Each state in India has its own distinct pickling style, leading to diverse regional flavors such as South Indian and North Indian pickles.
In Kerala, rice porridge paired with pickle is a beloved comfort food. The spicy and sour flavors of pickles can enhance the taste of any dish, which is why they are included with all types of meals, including non-vegetarian ones.
Serving a meal without pickles to guests in Kerala often prompts the question, “Do you have any pickle?”
Pickles offer several health benefits: they can increase appetite, are low in saturated fat and cholesterol, and are a good source of iron, vitamin A, and fiber. However, they should be consumed in moderation due to their high sodium and acid content. Enjoy pickles in moderation to savour their unique kick for many years.
Green Mango Pickle
Ingredients
- Green Mango, chopped- 4
Spices
- Kashmiri chili powder- 1 1/2 tbsp (for spicy pickle use regular hot chili powder)
- Turmeric powder- 1/2 tsp
- Salt- 1 1/2 tsp
For sautéing
- Sesame oil or vegetable oil- 1/3 cup
- Mustard seeds- 1 tsp
- Cumin seeds- 1 1/2 tsp
- Dried red chili flakes- 2 tsp
- Garlic, chopped- 3 tbsp
- Fenugreek seeds- 1 tsp
- Asafoetida- 1/4 tsp
- Curry leaves, chopped- 2 tbsp
- Vinegar- 1/4 cup
- Sesame oil- 1/2 tbsp
Instruction
- I’ve taken 4 small-sized mangoes, chop the green mangoes, and discard the seeds.
- In a bowl, combine Kashmiri chili powder, turmeric powder, and salt, and keep aside.
- If you want the pickle to be very spicy add regular hot chili powder instead of Kashmiri chili powder.
- Place a clay pan or cast iron skillet over medium heat and add oil.
- Let oil turn hot, add mustard seeds, and let splutter.
- Add cumin seeds, dried chili flakes, and saute for a few seconds.
- Don’t let them turn brown.
- Immediately add the chopped garlic and stir fry till golden in color.
- As soon as the garlic starts to turn light golden in color, add fenugreek seeds and saute for a few seconds.
- If fenugreek seeds turn brown it will impart a bitter taste, do not let them brown.
- Now, add asafoetida and curry leaves, stir fry for a few seconds.
- Add the spice mix: chili powder, turmeric powder, and salt.
- Combine well and don’t let the spices burn.
- Add the diced mangoes and combine everything well.
- Cook the mangoes for 3 minutes.
- Add the vinegar, combine well & cook for 2 minutes.
- Taste the pickle, and add more salt if needed.
- Finish it off with sesame oil.
- Take the pan off the heat and let cool down.
- Sterilize your canning jar and dry it well before storing the pickle.
- When the pickle has cooled down, store it in the glass jar and close it airtight.
- The pickle should rest for at least 24 hours before serving so that all the flavors will infuse into the pickle.
- After a couple of days, it will taste better.
- Store it in the refrigerator for a longer shelf life, this pickle will be good for a few months.
Tips:
- I have reduced the amount of oil used for frying, if you want you could add more oil.
- Adjust the amount of chili powder and salt according to your needs.
- Pickles are supposed to be spicy and salty.
- Green Raw Mangoes, diced small- 4
- Kashmiri chili powder- 1½ tbsp (for spicy pickle use regular hot chili powder)
- Turmeric powder- ½ tsp
- Salt- 1½ tsp
- Sesame oil or vegetable oil- ⅓ cup
- Mustard seeds- 1 tsp
- Cumin seeds- 1½ tsp
- Dried red chili flakes- 2 tsp
- Garlic, chopped- 3 tbsp
- Fenugreek seeds- 1 tsp
- Asafoetida- ¼ tsp
- Curry leaves, chopped- 2 tbsp
- Vinegar- ¼ cup
- Sesame oil- ½ tbsp
- I've taken 4 small-sized raw mangoes, chop the green mangoes, and discard the seeds.
- In a bowl, combine Kashmiri chili powder, turmeric powder, and salt, and keep aside.
- If you want the pickle to be very spicy add regular hot chili powder instead of Kashmiri chili powder.
- Place a clay pan or cast iron skillet over medium heat and add oil.
- Let oil turn hot, add mustard seeds, and let splutter.
- Add cumin seeds, dried chili flakes, and saute for a few seconds.
- Don't let them turn brown.
- Immediately add the chopped garlic and stir fry till golden in color.
- As soon as the garlic starts to turn light golden in color, add fenugreek seeds and saute for a few seconds.
- If fenugreek seeds turn brown it will impart a bitter taste, do not let them brown.
- Now, add asafoetida and curry leaves, stir fry for a few seconds.
- Add the spice mix: chili powder, turmeric powder, and salt.
- Combine well and don't let the spices burn.
- Add the diced mangoes and combine everything well.
- Cook the mangoes for 3 minutes.
- Add the vinegar, combine well & cook for 2 minutes.
- Taste the pickle, and add more salt if needed.
- Finish it off with sesame oil.
- Take the pan off the heat and let cool down.
- Sterilize your canning jar and dry it well before storing the pickle.
- When the pickle has cooled down, store it in the glass jar and close it airtight.
- The pickle should rest for at least 24 hours before serving so that all the flavors will infuse into the pickle.
- After a couple of days, it will taste better.
- Store it in the refrigerator for a longer shelf life, this pickle will be good for a few months.
Adjust the amount of chili powder and salt according to your needs.
Pickles are supposed to be spicy and salty.
