Homemade Spicy Raw Mango Pickle
|Raw mango||1 Large (Kairi)|
|Vegetable oil||8 Tablespoon (about 1/2 cup)|
|Chili powder||3 Tablespoon (Degi Mirch powder)|
|Roasted salt||1 Tablespoon|
|Cinnamon stick||1 Small (1/4 inch piece)|
|Mustard seeds||1 Tablespoon, crushed|
|Black peppercorn||1 Teaspoon|
|Fenugreek seed||1 Teaspoon (Methi seeds)|
|Turmeric powder||1 Teaspoon|
1. Wash and pat dry raw mango. Then cut it into small 1/2" pieces and keep aside.
2. Heat the oil in a skillet, till it gets smoky hot. When oil is hot take pan off the heat and keep aside.
3. After oil cools down a bit, (not completely cold), add turmeric powder and hing to the hot oil.
4. Now heat a separate pan and to that add methi seeds and other whole spices. Dry roast/boil till they change color. Methi seeds cook fast as compared to other spices. If methi seeds are done before other spices, simply take out methi seeds before.
5. Now tip all the dry roasted whole masala into a mortar and with a pestle, pound the spices to a fine powder.
6. In the same pan used to roast spices, dry roast salt, over medium high heat until the salt gets a deep golden color. Once roasted tip salt out into a separate dish and allow it to cool.
7. Now add degi mirch powder into a large mixing bowl. To that add the roasted masala powder, roasted salt, crushed mustard seeds and mix well.
8. Then add entire preheated oil to this dry masala mixture and blend well.
9. Add raw mango chunks to the masala and mix well until all the pieces are coated with the spice-oil mixture.
10. Cover the bowl with clean warp or a piece of clean muslin cloth. Cover again with a clean lid. Keep the bowl in a dry dark place for 15 days.
11. After 15 days transfer the pickle to a sterilized glass jar. Cover the jar mouth with clean wrap or clean cloth before closing the lid.
12. The pickle will taste better as the time goes!
13. Serve as accompaniment to meals, or as a condiment with your favorite snacks.
Dry roasting the salt is a necessary step as it helps to preserve the pickle for a longer time.
To avoid any contamination in the pickle, don't touch the jar for at least 2 months.
If you want to eat it fresh, simply store pickle in two separate jars. Keeping one for immediate use and the other for later use.