Start 7 days ahead. The curing alone is 7 days, against 40 min of actual work.
Allergens in Mango Pickle: mustard.
Ingredients
Quantities for 20.
- 1kg firm and sour, cut into 2cm pieces with the stone shell Raw Mango
- 400ml Mustard Oil
- 5 tbsp, coarsely ground Mustard Seeds
- 4 tbsp, coarsely ground Fennel Seeds
- 2 tbsp, coarsely ground Fenugreek Seeds
- 1 tbsp Nigella
- 3 tbsp Turmeric
- 3 tbsp Chilli Powder
- 1/2 tsp Asafoetidaoptional
- 120g Saltthe preservative, so do not reduce it
Cookware
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Everything must be bone dry: the mango, the jar, the spoon, your hands. A single drop of water is how a pickle grows mould.
- The first salting draws out the water that would otherwise spoil it. Do not shorten it.
Method
- Wash and dry the mango pieces thoroughly, then spread them on a cloth for 2 hours until the surface is completely dry.Completely dry. This is not a step to rush.
- Toss with the salt and turmeric, pack into a dry jar, and leave 2 days, shaking daily.
- Drain off the liquid that has collected and dry the pieces again in the sun or a low oven for an hour.
- Heat the mustard oil to smoking, then cool it completely.Smoking then cooled: raw mustard oil is harsh and can spoil the pickle.
- Mix the ground spices, nigella and asafoetida with the mango, then pour over enough cooled oil to submerge everything.
- Seal and leave in the sun 7 to 10 days, shaking daily, until the mango softens and darkens.The oil must always sit above the mango. Top it up if the level drops.
Storage
Keeps a year in a cool dark place if the oil covers the pickle and only a dry spoon ever goes in. Refrigeration is unnecessary and dulls it.
Nutrition Good estimate
One serving of Mango Pickle (83 g) is about 223 calories, or 270 calories per 100 g.
Low protein: 2 g a serving, 3% of the calories
| Per serving83 g | Per 100 g | |
|---|---|---|
| Calories | 223 kcal | 270 kcal |
| Protein | 1.9 g | 2 g |
| Carbohydrate | 11.8 g | 14 g |
| of which sugars | 7.1 g | 9 g |
| Fibre | 3.1 g | 4 g |
| Fat | 19.9 g | 24 g |
| of which saturated | 2.3 g | 3 g |
| of which unsaturated | 15.9 g | 19 g |
Nearest database match used for asafoetida. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.