When it comes to preserving the delectable flavors of mangoes, few things compare to a jar of homemade mango pickle types. The tangy, spicy, and sweet varieties of mango pickle can elevate your meals to a whole new level.
In this article, we’ll explore five mouth-watering types of mango pickle recipes that will tantalize your taste buds and bring a burst of flavor to your table.
Punjabi Mango Pickle
Ingredients
- 2 large raw mangoes, diced
- 1/4 cup mustard oil
- 2 tablespoons mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon fenugreek seeds
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- Salt to taste
Instructions
- Heat the mustard oil in a pan until it smokes. Allow it to cool.
- Dry roast the mustard seeds, fennel seeds, and fenugreek seeds until they release their aroma. Grind them into a coarse powder.
- Mix the diced mangoes, turmeric powder, red chili powder, salt, and the ground spice mixture in a bowl.
- Pour the cooled mustard oil over the mango mixture and mix well.
- Transfer the mixture to a clean, dry glass jar and seal it. Keep it in the sun for a few days to mature.
Raw Mango Pickle Recipe
Ingredients
- 4 cups raw mango, diced
- 1/4 cup salt
- 2 tablespoons mustard seeds
- 1 tablespoon fenugreek seeds
- 1/2 teaspoon turmeric powder
- 2 tablespoons red chili powder
- 1/4 cup mustard oil
Instructions
- Sprinkle salt over the diced raw mangoes and let them sit for a few hours. Drain excess water.
- Dry roast the mustard seeds and fenugreek seeds, then grind them into a fine powder.
- Mix the mangoes with turmeric powder, red chili powder, and the ground spice mixture.
- Heat mustard oil until it starts smoking, then let it cool.
- Pour the cooled mustard oil over the mango mixture and mix well.
- Transfer the mango pickle to a sterilized glass jar and keep it in the sunlight for a few days.
Sweet Mango Pickle
Ingredients
- 2 large ripe mangoes, diced
- 1 cup jaggery, grated
- 1/4 cup vinegar
- 1 teaspoon fennel seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
Instructions
- In a pan, combine diced mangoes and grated jaggery. Cook on low heat until the jaggery melts and the mangoes become soft.
- In a separate pan, dry roast fennel seeds, fenugreek seeds, and mustard seeds. Grind them into a fine powder.
- Add the ground spice mixture, turmeric powder, red chili powder, vinegar, and salt to the mangoes. Cook until the mixture thickens.
- Allow the sweet mango pickle to cool and transfer it to a clean, dry glass jar.
Kerala Style Mango Pickle
Ingredients
- 3 large raw mangoes, diced
- 1/4 cup sesame oil
- 2 tablespoons mustard seeds
- 1 teaspoon fenugreek seeds
- 2 tablespoons red chili powder
- 1/2 teaspoon turmeric powder
- 10-12 curry leaves
- Salt to taste
Instructions
- Heat sesame oil in a pan until it starts to smoke, then let it cool.
- Dry roast mustard seeds and fenugreek seeds until they release a nutty aroma. Grind them into a fine powder.
- In a large bowl, combine the diced mangoes, turmeric powder, red chili powder, salt, and the ground spice mixture.
- Pour the cooled sesame oil over the mango mixture and add curry leaves. Mix well.
- Transfer the Kerala style mango pickle to a clean, dry glass jar, and let it mature for a few days before enjoying.
Conclusion
Mango pickle is a delightful addition to any meal, adding a burst of In a world where mass-produced, store-bought foods dominate our kitchens, it’s a privilege to savor the real taste of food or different types of mango pickle recipe sourced directly from farms. This is where Farm Didi steps in, bridging the gap between rural women who create these delicacies and consumers like you who crave authentic flavors.
So, the next time you buy a jar of pickle or any other Farm Didi product, savor the goodness, knowing that it comes straight from the farm, straight from the heart, and your support goes right back there, too.
