With the arrival of summer, the aroma of raw mangoes (kairi) fills the markets. Along with this, preparations for making traditional mango pickle also gain momentum in Indian homes. In our kitchens, mango pickle is not just a dish, but an integral part of the country’s rich food tradition and taste. Whether it’s a simple lunch with dal-rice, a hot morning paratha, or a simple puri-sabzi, adding a piece of mango pickle to the plate doubles the flavor of the entire meal. Nowadays, people buy packaged pickles to save time, but the taste, aroma, and purity of traditional homemade pickles are unmatched. Many people consider the preparation process to be very complicated, but in reality, it can be prepared very easily at home by following the correct proportions and simple methods.
Essential ingredients for making pickle and the right way to cut mangoes
To make a delicious pickle, first select fresh, firm, and pulpy raw mangoes from the market. You will also need the following ingredients:
- Pure mustard oil
- Salt and turmeric powder
- Spicy Kashmiri red chilli powder
- Fennel, fenugreek seeds, nigella seeds (kalonji) and yellow or black mustard seeds (mustard seeds)
Take these precautions during preparation:
Before cutting raw mangoes, wash them thoroughly in water and then dry them completely with a clean cotton cloth. Ensure there is not even a trace of moisture on the mangoes, as moisture can quickly darken or cause mold to develop in pickles. Then, cut the mangoes into small or medium pieces, as desired.
Traditional method: How to prepare spicy and tangy mango pickle
- Step 1: Place the chopped mango pieces in a large, dry bowl. Add salt and turmeric powder as needed, mix well, and let it sit covered for a few hours or overnight. This will allow the mangoes to drain out any excess water.
- Step 2: Lightly roast fenugreek, fennel, and mustard seeds and then grind them coarsely. Add this prepared spice mixture to the mango pieces along with nigella seeds and red chili powder.
- Step 3: In a separate pan, heat mustard oil until it begins to smoke and then let it cool completely. Once cooled, add this oil to the mango and spice mixture and mix well.
- Step 4: Safely fill the prepared pickle in a clean and dry glass or ceramic jar.
Importance of sun exposure and secret tips to preserve it for years to come
- Why sunlight is important: After filling the jar with pickle, cover it with a clean cotton cloth and expose it to bright sunlight daily for at least 3 to 4 days. Stir the pickle up and down with a dry, clean spoon during the afternoon. Sunlight fully cooks the spices, melts the mango pieces, and brings out the pickle’s vibrant color and aroma.
- Tricks to make pickles last for years: If you want your pickles to last for years and retain their flavor, follow a few rules: Never use wet hands or a damp spoon to scoop out the pickles.
- The correct oil level: The jar should always be filled with mustard oil up to the top of the mango pieces. The oil and salt act as natural preservatives, protecting the pickle from fungus and keeping it fresh for a long time.
Compiled by: Anusree
