Your own homemade mango pickle

As the season changes from cool to warm and the first tiny green mangoes appear on the trees in the month of March, there is much activity in the kitchens of India. The jars and the fruit are cleaned and dried and spices and condiments measured … it is green mango pickle season and from North to South and East to West the women wash and dry and bring together in a perfect balance of quantity and ingredients that delicious taste bud tingling perfect mango pickle ! It is a culinary art form and heirloom family recipes guarded and shared with only the favored! Poured into porcelains or glass jars, warmed in the Sunlight for days before they are stored away. Pantries are filled with jars and jars of this spicy concoction to eat with mathris, hot rotis, phulkas, parathas and rice!

    

So, what is the mystery behind the mango pickle. This basic recipe for mango pickle is known and shared all over the world ….

Chop mangoes to slightly large cubes. Add them to a dry bowl, along with crushed fennel seeds, mustard seeds, fenugreek seeds, nigella seeds or kalonji, turmeric and red chili powders, hing (Asafetida), salt, lightly crushed garlic.

Heat mustard oil. Cool and pour half the mustard oil and mix well. 

Keep in the direct Sun for 3 to 4 days.

Stir mango pickle well and if needed add more salt to taste.

Add the rest of the mustard oil.

Store this in a clean glass or porcelain jar.

The variety is endless … From the Punjabi Aam ka Achar to the Southern version or the Sweet Mango Chutney of the East … raw mangoes has a special place in the culinary landscape of India.