green mango pickle

i’ve been looking forward to adding this post for a few weeks, as i’ve been working on the subject of this post since the trip to patel brothers three weeks ago or so.  it was at patel brothers that i bought the ingredients for the green mango pickles.  for those that don’t eat indian food often, spicy pickles are often part of the meals, served as condiment.

for this batch this is the recipe i used – looking up a couple of recipes, and coming up with this one

2 green mangos, 1/3 cup of salt, 1.5 tablespoons fennel seed, 1 tablespoon whole brown mustard seeds, 1/2 tablespoon fenugreek seeds, 3 tablespoons of hot red pepper, a teaspoon of ground turmeric, a pinch of asafoetida, and cup and a half of mustard seed oil.

step 1. wash the mangos, and remove the pit/seed.  unlike ripe mango the pit is still soft, and it actually quite easy to remove. inside i found this huge seed.

the giant seed from the inside of the mango

step 2. cut up the mango into chunks, and toss it with the salt to cover, it will start to release plenty of liquid

mango mixed with salt

step 3:  sanitize jar with boiling water.  this better be a canning jar, or it’s gonna shatter.  wouldn’t be a bad idea to pre-heat the jar too.

sanitizing the jar

step 4 – pack the mangos into the jar and screw on the lid.  place it in a sunny window for one week.

the mangos packed in a jar

step 5 – toast the mustard, fennel and fenugreek seeds in a dry skillet, over high heat.  it will not take long, a minute or two, it is ready when it becomes aromatic, but before it burns.

the spices toasting in the skillet

step 6 – add the whole spices, plus the turmeric, hot pepper, and asafoetida and mix well with the mango that has been sitting in the window.

the mango with the spices added

step 7 – heat the mustard oil until it starts to smoke.  allow it to cool to room temperature.

step 8 – pack the mango spice mixture into a jar, and pour the mustard oil on it.

the mixture packed into the jar with oil on top

step 9 – use a chopstick to work the air bubbles out, and then set the jar in a sunny window for 2 weeks.

step 10 – eat the finished pickles

the finished pickles in the window

these pickles have such a strange flavor, unlike anything i’ve ever had before.  they are very salty, a little goes a long way.  i really like them and often make the curries much less salty and hot, so i can use some of the pickle to add it’s addictive flavor.  i was surpised with how much this came out tasting like the pickles i have had before at restaurants, but even better, with a fresher flavor.  after making this batch i think i could get away with using less oil, but otherwise wouldn’t really change anything.


4 responses to “green mango pickle

  1. suddenlysauer

    I feel like my life has been changed by tasting this incredibly unique pickle! I’m now eagerly awaiting a time when I can make my own batch. kudos, truly delightful.

  2. the pickles are on the windowsill in the kitchen, about 1.5 quarts altogether so far. I think I used less salt (1 Tbs per mango) but they’ve created their own brine and things seem to be business as usual… I’ll keep you posted. next sunday=toasting seeds and mixing spices.

    I also had this link
    which is interesting to me because instead of doing a primary fermentation, like in yours, she pours hot oil directly over the raw mango/spice mix. I have to imagine this is more like vinegar pickling than fermenting… but I wonder!

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