This is a mango pickle like no other!
This mango pickle is like nothing else on the market. It is so good. The only problem is that it takes a week to make. Sorry but there aren’t any shortcuts.
If you’ve tried my lime pickle recipe you will know that the effort is worth it.
My lime pickle takes about the same amount of time to make and it is one of the most popular recipes on my site.
This mango pickle keeps indefinitely. I’ve kept a jar for up to six months and found it to be even better with age.
I usually make this recipe in much larger batches because of the work involved. You might like to consider doing the same. It is so nice to serve papadams with a selection of your own homemade chutneys, raitas and pickles!
I love having these homemade products on hand.
Mango pickle can also be stirred into curries at the last minute to add more flavour and depth. Be sure to add it right at the end of cooking as mango will turn hard if over cooked.
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- 3 green mangos – pitted and cut into bit sized pieces
- Juice of three limes
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon brown mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 inch piece of ginger – skinned and cut into slivers
- 2 teaspoons (or more) red chilli powder
- 4 tablespoons garlic puree
- FOR THE TEMPORING
- 450ml sesame oil
- 10 fenugreek seeds
- 1 teaspoon nigella (onion) seeds
- 6 dried long red chillies
- 15 cloves garlic
- Place the mangos, salt and turmeric in a large glass jar with a tight fitting lid.
- Mix well and then partially cover and allow to sit for three days. The mango needs a little air at this stage.
- Stir the pickle once or twice each day.
- On the third day, add the lime juice and stir again – leaving for one more day.
- On the fourth day, add the mustard seeds, fenugreek seeds, cumin seeds, coriander seeds and the ginger, garlic puree and chilli powder.
- Again stir well so that all of the ingredients are nicely mixed together.
- Heat the sesame oil in a large pan over medium heat.
- When hot, add the rest of the tempering ingredients and fry for about two minutes. Be careful not to burn the garlic.
- Remove the oil from the heat and allow to cool.
- When cool, pour it all into the mango mixture and stir very well to ensure the mango pieces are coated well.
- It is important that the mangos be completely covered with the oil. If not, you could either remove some of the mangos to eat as a snack or heat up a little more oil – allow it to cool and then cover the mango pickle.
- You now need to let the mango pickle sit for four days in a tightly covered jar or bowl. The mixture needs to be stirred twice daily.
- TO STORE
- Scoop the mixture into air tight sterilised jars and store in a cool dark cupboard.