Summer is setting in and it is Mango season once again. We will all get busy with preparing Mango pickles – varieties of them. We have just posted one such pickle – Adai Mangai Pickle. Now we are going to see another Mango pickle – a specialty of my mother-in law. It was a hot commodity those days that it used to fly off the shelf moment it was prepared with the hard core lovers of this pickle – just waiting when she would make this pickle. This is a Mango pickle with pepper and roasted ground mustard which gives the typical black color to this pickle. It is one of the tasty delicious Mango pickles which one can start using immediately after preparing and can also store and use.
Raw Mango – 2 Kgs (Rajapuri Variety is preferred)
Salt – 3 tbsp
For pickle Masala Powder:
Methi (Fenugreek)– 1 tsp
Mustard Seeds – ½ cup
Black Pepper Corns – 1/3 cup
Cumin Seeds – 1 tbsp
Red Chillies – 12 (spicy variety)
Asafoetida – 1 tsp
Sesame Oil – 1 cup (240 ml)
Salt – 4 tbsp (or as required)
Wash and dry the Mangoes well with dry towel. Cut the Mangoes into 1 to 1 ½ cm cubes (pieces) or to sizes as preferred by you. Discard the seeds, but do scrap off the flesh from the seeds. Collect the pieces in a bowl which would not get eroded by the acidity of the Mangoes and Oil etc.
Add 3 tbsp of Salt to the Mango pieces. Mix very well. Cover with a lid and allow them to rest for 4 to 5 hours or overnight.
You will find some liquid has formed when you open the lid. Drain off the liquid thru a strainer. Spread the Mango pieces in a clean cloth and leave them under a fan for an hour or two. Clean the bowl and dry it.
In the meanwhile, heat the Sesame Oil (Gingerly Oil) to smoking hot. (You can use Mustard Oil also if you prefer). Try the heat of the Oil by dropping a few Mustard Seeds in the Oil. The seeds must crackle instantly. Now, allow the Oil to cool.
Start preparing the Pickle Masala Powder. Heat a pan and dry roast the Fenugreek Seeds in low medium flame till they change color. Transfer to a plate. Now, dry roast the Mustard Seeds in low medium flame till they start popping up. Transfer them to a small bowl or plate and allow them to cool.
Now, start dry roasting the Black Pepper Corns till the Pepper Corns start popping up lightly. Add the Cumin Seeds to them and continue to dry roast for another 30 to 40 seconds. Transfer them to the bowl or plate containing the Mustard Seeds and allow them to cool.
Add ½ tsp of Oil to the pan and heat the Oil. Fry the Red Chillies in it in low flame till the Chillies change color. The oil helps in keeping the pungent smell of the Chillies down while frying. Transfer to the bowl and allow them to cool.
Take all the roasted items in a mixer jar, add Asafoetida and blend them together to a fine powder.
Take the Mangoes back into the bowl. Add the ground Masala and Salt. Mix and combine them well. Add the Oil. Combine well. The masala powder and Oil should coat the Mango pieces evenly. Cover and allow them to rest for a day. Open next day, mix and check taste. Adjust Salt, if required. Mix well. Transfer to a sterilized dry air tight jar for storing. Glass jar or porcelain jar is preferable. The Oil level must be floating at least a cm above the solid pickle level.
Whenever you want to remove pickle for daily use, ensure that you use a dry clean spoon. Close the jar always.