Mango Pickle with Ground Spices
Picture by Neha Sharma
In this pickle, spices are added ground, rather than whole.
1 kg. pickling mangoes. They should be green, completely unripe and firm.
1-1 1/2 tbs. salt
2 tbs. fennel seeds or saunf/sonf
5 tbs. yellow mustard seeds
2 1/2 tbs. fenugreek (methi) seeds
4 tbs. chilli powder
2 tbs. turmeric powder
2 tbs. nigella seeds or kalaunji/kalownji (nigella sativa)
4 tbs. mustard oil
Heat mustard oil in a ladle/small pan until smoking and then allow it to cool completely.
Wash, dry completely and cut mangoes into 1 inch pieces. Cut with the tough stone included. If you do not have a sharp cleaver, often, shopkeepers will do it for you. Discard soft pip from inside of the stone.
Dry fry fennel and mustard seeds, cool and grind to a powder.
Dry fry nigella/kalaunji seeds.
Place mangoes in a large bowl, plastic if possible. Add salt and turmeric, mix well and keep aside for 24 hours, stirring from time to time. Keep it covered with a thin muslin or other cloth.
Next day, sieve the liquid off into a bowl.
Add all ground spice and half of the mustard oil (2 tablespoon) to this liquid, to make a paste.
Add mangoes and mix well. Transfer to sterilised jar, pressing lightly, so that mango pieces are drowned in the paste.
Cover and keep in the sun for 2 days.
Add remaining oil on top on the 3rd day.
Allow to mature for a couple of weeks, in a warm, sunny place.
Also see Pickle and Chutney Selection.