Mango Pickle.

Pickles are a very important accompaniment that are most often made from certain varieties of vegetables and fruits that are finely chopped and marinated in brine or edible oils along with various Indian spices.

Most common of the Indian pickles are the Mango Pickle and the lemon pickle, but every region of India and every home, boasts of their authentic pickles that are made from vegetables like cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, amla/ Avla and more.

The most common spices that go into the pickles are ingredients like asafoetida, red chili powder, turmeric, fenugreek. Salt is also used a little more than "to taste" to help in the preservation of the pickle. 

Even using the same main ingredients, Indian pickles come in a wide variety of flavors due to differences in the spices used and preparation techniques.

 A mango pickle from South India may differ in taste from that made from North India. In Southern states generally sesame oil is proffered in pickles while in Northern states generally Mustard oil is used  in pickles for their authentic taste. 

My mother use to make variety of Homemade pickles throughout the year. During our summer vacations she use to make Mango Pickle. She never used any type of oil for her mango Pickle. The pickle is kept covered with muslin while it is maturing. The high concentrations of salt and spices act as preservatives. Many commercially produced pickles use preservatives like citric acid and sodium benzoate.

Today I’m making Mango pickle with my mom’s recipe. This is my kids favorite pickle.

Ingredients

10 to 12 medium sized Raw mangoes

3/4 cup Salt
1/2 cup chilli powder
1/2 cup mustard seed powder ( rai / sarson)
2  cups Sunflower oil.

1/2 tbsp. asafetida (hing)
1/2 tbsp. Turmeric powder

Method 

1.   Wash the mango thoroughly, cut in to desirable sized pieces.

2.    Add salt, chilli powder and mustard seed powder in a bowl and keep aside.

3.   Heat the oil in a pan till its smoking point and keep aside. When cool completely add the salt, chilli powder and mustard seed powder mixture and mix well.

4.   Add the mango pieces, asafetida and turmeric powder and mix well.

5.   Store in an airtight jar.

6.      Mix the pickle every alternate days, pickle will be ready to eat within a week’s time.

Enjoy authentic home made Mango Pickle.