Mango Pickle Traditional Recipe
This recipe creates an extra hot, oil-based mango pickle using a high ratio of red chilli and mustard to deliver a punchy flavour profile. The process relies on salting the mangoes to remove excess water and then maturing the mixture in oil, developing a profound depth of flavour that is shelf-stable. It is ideal for those who love intense heat and is a traditional fiery side to starchy staples like ugali or sadza.
Equipment
- Large Stainless Steel or Glass Mixing Bowl
- Sharp, Heavy Knife or Traditional Mango Cutter
- Spice Grinder/Blender
- Large, Clean, Airtight Ceramic or Glass Jar (Aam Jar/Barni)
- Clean, Dry Spoons/Ladles
- cheesecloth
Ingredients
- 1 kg RAW MANGOES
- 200 g RED CHILLI
- 100 g MASTARD
- 2 tbsp BLACK PEPPER
- 1 tsp TURMERIC
- 1/3 cup SALT ADD TO RAW MANGO
- 1/3 cup SALT ADD TO WATER
Instructions
Step 1: Prepare the Mangoes and Initial Cure (Prep Time: 45 minutes)
- Wash and Dry: Thoroughly clean the 1 kg raw green mangoes. Wipe them completely dry. No moisture is allowed.1 kg RAW MANGOES
- Chop: Cut the mangoes into 1 inch 2.5cm uniform cubes. Discard the soft inner part of the seed.
- Salt Cure (Crucial): In the large mixing bowl, toss the mango pieces with the 1/3 cup Salt for mangoes and 1 tsp Turmeric Powder. Mix well and leave covered in a warm, dry place for 24 hours. This extracts excess water.1/3 cup SALT ADD TO RAW MANGO , 1 tsp TURMERIC
- Optional Brine Treatment: If you prefer a softer, slightly sourer texture: Boil the 2 cups Water with the 1/3 cup Salt for water. Cool completely. After the initial 24-hour cure (Step 3), drain the mangoes, then soak them in this cooled brine for another 6-8 hours. Drain and rinse the mangoes slightly, then pat them absolutely dry.1/3 cup SALT ADD TO WATER
- Sun-Dry: Spread the cured/brined mango pieces on a clean, dry cloth or tray and let them dry in direct sunlight for 4-6 hours until the surface feels tacky but dry.
Step 2: Prepare the Spice Masala (Active Time: 15 minutes)
- Roast and Grind: Lightly dry-roast the 100 g Mustard Seeds and 2 Tbsp Black Pepper in a pan until fragrant (about 2 minutes). Cool completely.2 tbsp BLACK PEPPER , 100 g MASTARD
- Coarse Powder: Grind the roasted seeds and peppercorns coarsely in a spice grinder. Do not make it a fine powder; keep some texture.
- Mix Masala: In the large mixing bowl, combine the ground mix with the entire 200g Red Chilli Powder.200 g RED CHILLI
Step 3: Temper the Oil (Active Time: 10 minutes)
- Heat Oil: Heat the 500 ml Mustard Oil in a saucepan until it reaches its smoking point (a light smoke is visible).
- Cool: Turn off the heat and allow the oil to cool completely to room temperature. This is essential for preservation and preventing the mangoes from cooking.
Step 4: Assemble and Maturation (Active Time: 10 minutes)
- Coat Mangoes: Add the dry mango pieces to the spice mixture. Use a clean, dry spoon to coat every piece thoroughly with the fiery masala.
- Add Oil and Jar: Transfer the coated mangoes into the clean, bone-dry Airtight Glass Jar. Pour the cooled Mustard Oil over the mixture.
- Oil Seal: Ensure the mango pieces are completely submerged under a 1 inch layer of oil. This oil layer is the preservative seal.
- Curing/Maturation: Seal the jar. Place the pickle in 1 week of direct, warm sunlight (or a warm kitchen) for 7 days. Gently shake or stir the pickle once a day using a clean, dry spoon to ensure the spices and oil mix properly. The pickle is ready to eat after 7 days, but the flavour is best after 2-3 weeks.
Notes
Handle the Heat: 200 g of chilli powder is very potent. Wear gloves when mixing the masala, and avoid inhaling the dust.
Salt Control: The 1/3 cup Salt added to the water is for the brining step only (Step 4). If you skip brining, do not add this salt; the 1/3 cup Salt used for the initial cure is enough.
Re-oiling: If the oil level drops below the mango pieces during storage, you must heat, cool, and add more oil to prevent spoilage.
Nutrition
Calories: 55kcal
Tried this recipe?Please consider Leaving a Review!