Indian Mango Pickle

Ingredients

• 1kg raw green mangoes, cubed (with skin)
• 100g salt
• 3 tbsp fennel seeds
• 3 tbsp fenugreek seeds
• 3 tbsp yellow mustard seeds
• 3 tbsp red chilli powder
• 2 tbsp turmeric
• 2 tbsp nigella seeds
• 300ml mustard oil

Instructions

1. Toss the mango cubes with salt; rest in the sun (or warm spot) for 1 day to release moisture.
2. Lightly toast and coarsely crush the fennel, fenugreek and mustard seeds.
3. Mix all the spices, turmeric, chilli and nigella with the mango.
4. Heat the mustard oil until smoking; cool completely.
5. Pour the cooled oil over the mango-spice mix; stir well.
6. Pack into a clean sterilised jar; ensure mango is covered in oil.
7. Rest in the sun for 5-7 days, stirring daily; flavour matures with time.

Serving suggestions

• A spoonful alongside curry and rice.

Storage & reheating

Keeps months at room temperature, kept under oil.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions