Instructions

1. Prepare the Mangoes

1. Cut the raw mangoes into bite-sized pieces, keeping the skin intact. Discard the seed.
2. Place the mango pieces in a bowl, sprinkle with salt, and mix well. Cover and set aside for 6-8 hours or overnight. This process helps release excess moisture and enhances the pickle’s shelf life.

2. Dry the Mangoes

1. Drain the water released by the salted mangoes.
2. Spread the mango pieces on a clean cloth or tray and let them air-dry in a cool, shaded area for 2-3 hours. The pieces should feel slightly dry but not dehydrated.

3. Roast and Grind Spices

1. Lightly roast fenugreek, mustard, and fennel seeds on low heat until fragrant.
2. Coarsely grind them to release their aroma.

4. Mix the Pickle

1. In a large mixing bowl, combine the dried mango pieces with turmeric powder, red chili powder, and the ground spices. Add nigella seeds and asafoetida for extra flavor.
2. Heat mustard oil until it reaches its smoking point, then allow it to cool slightly.
3. Pour the warm oil over the spiced mango pieces and mix well. The oil should coat the mango pieces entirely.

5. Store the Pickle

1. Transfer the mixture into a clean, dry glass jar. Press down to ensure no air pockets remain.
2. Cover the pickle with a thin layer of mustard oil to preserve it.
3. Seal the jar tightly and place it in a sunny spot for 7-10 days. Shake the jar daily to ensure even distribution of flavors.

Tips for Perfect Mango Pickle

• Choose Firm Mangoes: Raw mangoes with firm flesh work best for pickling. Avoid overripe mangoes.
• Sterilize the Jar: Clean and dry your jar thoroughly to prevent spoilage.
• Sunlight Matters: Sunlight helps enhance the pickle’s flavor and acts as a natural preservative.

Serving Suggestions

• Serve mango pickle with steamed rice, curd rice, or parathas.
• Use it as a zesty addition to sandwiches or wraps.

Storage

Once cured, store the pickle in a cool, dry place. If covered with enough oil, it can last up to a year. Always use a clean, dry spoon to avoid contamination.