Spice Up Your Meals with This Tangy South Indian Mango Pickle Recipe
Table of Contents
- Introduction
- Ingredients
- How to Make South Indian Mango Pickle
- Nutritional Information
- Health Benefits and Considerations
- Serving Suggestions
- Storing and Shelf Life
- Conclusion
Introduction
Are you ready to add a burst of tangy flavor to your meals? Look no further than this authentic South Indian mango pickle recipe! This traditional condiment, known as “maanga oorugai” in Tamil or “mamidikaya pachadi” in Telugu, is a staple in many South Indian households. With its perfect balance of sour, spicy, and salty flavors, this mango pickle is sure to elevate your dining experience.
Ingredients
To create this delicious South Indian mango pickle, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Raw mangoes | 1 kg |
| Salt | 1/4 cup |
| Turmeric powder | 1 tsp |
| Fenugreek seeds | 1 tbsp |
| Mustard seeds | 2 tbsp |
| Red chili powder | 1/4 cup |
| Asafoetida (hing) | 1/4 tsp |
| Gingelly oil (sesame oil) | 1 cup |
Step-by-Step Instructions
Follow these steps to prepare your own batch of tangy mango pickle:
1. Prepare the Mangoes
- Wash the raw mangoes thoroughly and pat them dry.
- Cut the mangoes into small cubes, discarding the seeds.
- Place the mango cubes in a large bowl and set aside.
2. Roast the Spices
- Heat a pan over medium heat.
- Add mustard seeds and fenugreek seeds to the pan.
- Dry roast the seeds until they turn golden brown and release a fragrant aroma.
- Remove from heat and allow to cool completely.
- Grind the roasted seeds into a fine powder using a spice grinder.
3. Mix the Ingredients
- In a large mixing bowl, combine the mango cubes, ground spice powder, red chili powder, turmeric powder, salt, and asafoetida powder.
- Mix well, ensuring all the mango pieces are evenly coated with the spice mixture.
4. Add Oil and Marinate
- Heat the sesame oil in a pan until it’s warm but not hot.
- Pour the warm oil over the mango and spice mixture.
- Mix thoroughly, making sure the oil coats all the ingredients.
- Cover the bowl and let it marinate at room temperature for 24 hours.
5. Jar and Store
- After 24 hours, give the pickle mixture a good stir.
- Transfer the pickle to clean, dry glass jars.
- Press down gently to remove any air pockets.
- Pour any remaining oil from the bowl over the top of the pickle in each jar.
Storage and Serving Suggestions
- Store the pickle jars in a cool, dry place away from direct sunlight.
- The pickle will be ready to eat after about a week, once the flavors have melded together.
- Serve with rice, dal, or as a side dish with any South Indian meal.
- This pickle can be stored for up to 6 months if handled with clean, dry utensils.
Tips for Perfect Mango Pickle
The pickle will darken in color over time, which is normal and doesn’t affect the taste.
Choose firm, sour raw mangoes for the best flavor and texture.
Ensure all utensils and jars are completely dry to prevent spoilage.
Adjust the amount of chili powder according to your spice preference.
Nutritional Information
Here’s an approximate nutritional breakdown for a 1-tablespoon serving of South Indian mango pickle:
| Nutrient | Amount |
|---|---|
| Calories | 35 |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Carbohydrates | 2g |
| Fiber | 0.5g |
| Protein | 0.5g |
| Sodium | 200mg |
Note: Nutritional values may vary based on the specific ingredients and quantities used.
Health Benefits and Considerations
While mango pickle can be a flavorful addition to your meals, it’s important to consider both its benefits and potential health impacts:
“Mango pickle, when consumed in moderation, can aid digestion and provide a good source of vitamins and minerals. However, its high salt content may not be suitable for those with hypertension or heart issues.” – Dr. Anita Patel, Nutritionist
Benefits:
- Rich in vitamins A and C from raw mangoes
- Contains beneficial probiotics due to fermentation
- May aid digestion when consumed in small amounts
Considerations:
- High in sodium, which may affect blood pressure
- Contains oil, contributing to calorie content
- May cause heartburn in some individuals due to its spicy nature
Always consult with a healthcare professional if you have specific dietary concerns.
Serving Suggestions
Mango pickle is incredibly versatile and can complement a wide range of dishes. Here are some serving ideas:
- Pair with South Indian rice dishes like curd rice or lemon rice
- Serve alongside dosa or idli for breakfast
- Add a spoonful to your dal or rasam for extra flavor
- Use as a condiment with chapati or paratha
Storing and Shelf Life
To ensure your mango pickle stays fresh and safe to consume:
- Always use a clean, dry spoon when serving.
- Keep the pickle jar tightly closed when not in use.
- Store in a cool, dry place away from direct sunlight.
- Properly stored, the pickle can last for several months to a year.
“The high salt and oil content in mango pickle acts as a natural preservative, but always check for any signs of spoilage before consuming.” – Chef Ravi Kumar, Indian Cuisine Expert
Conclusion
This South Indian mango pickle recipe is a perfect way to add a punch of flavor to your meals. With its tangy taste and aromatic spices, it’s sure to become a favorite condiment in your kitchen. Remember to enjoy it in moderation as part of a balanced diet.
Mango Pickle Recipe: Frequently Asked Questions (FAQs)
What ingredients do I need for mango pickle?
To make a delicious mango pickle, you’ll need:
- Raw, firm mangoes
- Salt
- Turmeric powder
- Red chili powder
- Fenugreek seeds
- Mustard seeds
- Asafoetida (hing)
- Mustard oil or vegetable oil
The exact quantities depend on how much pickle you want to make and your personal taste preferences. I remember when I first made mango pickle, I was surprised by how few ingredients it actually required!
How do I choose the right mangoes for pickling?
Selecting the right mangoes is crucial for a good pickle. Here’s what to look for:
- Choose raw, green mangoes that are firm to the touch
- Avoid mangoes with soft spots or blemishes
- Pick mangoes that are not too ripe – they should be sour rather than sweet
- If possible, go for local varieties known for pickling
When I was learning to make pickle, my grandmother taught me to gently squeeze the mangoes. If they yield easily, they’re too ripe for pickling.
What’s the best way to cut mangoes for pickle?
Cutting mangoes for pickle is different from how you’d cut them for eating. Here’s a step-by-step guide:
- Wash and dry the mangoes thoroughly
- Cut the mangoes into small cubes or thin slices, depending on your preference
- Keep the skin on – it adds flavor and texture to the pickle
- Remove the seed and discard it
I prefer cubes in my pickle as they’re easier to eat, but some of my friends swear by thin slices. It’s really a matter of personal preference!
How long does it take to make mango pickle?
The actual preparation time for mango pickle is relatively short, but the pickling process takes longer:
- Preparation: About 30-45 minutes
- Initial pickling: 2-3 days
- Full maturation: 2-3 weeks
The first time I made pickle, I was impatient and tried it after just a few days. While it was okay, waiting the full 2-3 weeks made a world of difference in flavor!
How should I store mango pickle?
Proper storage is key to keeping your pickle safe and tasty:
- Use clean, dry glass jars with tight-fitting lids
- Store in a cool, dry place away from direct sunlight
- Once opened, keep the jar in the refrigerator
- Always use a clean, dry spoon to take out the pickle
I learned the hard way that using a wet spoon can introduce moisture and lead to mold growth. Now, I’m extra careful about this!
How long does homemade mango pickle last?
When stored properly, homemade mango pickle can last for quite a while:
- Unopened: Up to a year at room temperature
- Opened: 3-6 months in the refrigerator
However, I’ve found that the flavor is best within the first 6 months. After that, it’s still safe to eat but might lose some of its punch.
Can I adjust the spiciness of the pickle?
Absolutely! The spice level of your pickle is entirely customizable:
- For a spicier pickle: Increase the amount of red chili powder
- For a milder pickle: Reduce the chili powder or substitute with paprika
- To add different heat: Try adding green chilies or black pepper
I like my pickle pretty spicy, but when I make it for my family, I tone it down a bit. It’s all about finding the right balance for your taste buds.
Are there any variations of mango pickle?
Yes, there are many regional and personal variations of mango pickle:
- Sweet and sour pickle: Add sugar or jaggery
- Garlic mango pickle: Include crushed garlic cloves
- Ginger mango pickle: Add grated ginger
- Oil-free pickle: Skip the oil for a lighter version
I once tried a sweet and sour version at a friend’s house and was surprised by how much I liked it. It’s fun to experiment with different flavors!
What can I do if my pickle turns out too salty?
If your pickle ends up too salty, don’t worry. Here are a few solutions:
- Add more cut mangoes to balance out the salt
- Mix in a bit of sugar or jaggery to counteract the saltiness
- Use it as a flavoring in curries or dals instead of as a standalone pickle
I once over-salted my pickle and ended up using it as a marinade for chicken. It turned out to be a happy accident – the chicken was delicious!
Can I use mango pickle in cooking?
Absolutely! Mango pickle is versatile and can add a zesty kick to many dishes:
- Mix it into yogurt for a tangy raita
- Use it as a marinade for meats
- Add a spoonful to curries for extra flavor
- Chop it finely and add to sandwiches or wraps
I love adding a bit of mango pickle to my cheese sandwiches. It adds a whole new dimension of flavor that I really enjoy.
