Shared from a Family Kitchen
Maharashtra / North Indian
Nani's Mango Pickle
Rohan · MumbaiFrom: Nani (Grandmother)
PickleSummerTraditional
The story
"Every summer, Nani would line up enormous ceramic jars on the terrace and let raw mangoes soak in the sun for days. We weren't allowed to peek under the muslin cloth, but the smell of mustard oil and red chilli powder gave it all away."
Prep
30 mins
Cook
5 days (sun)
Serves
1 large jar
Difficulty
Medium
Ingredients
- •1 kg raw mangoes, cubed
- •200 ml mustard oil
- •3 tbsp red chilli powder
- •2 tbsp fennel seeds
- •1 tbsp fenugreek seeds
- •2 tbsp salt
- •1 tsp turmeric
Method
- 1Salt the mango cubes and sun-dry for half a day.
- 2Dry roast and crush fennel and fenugreek.
- 3Mix all spices with mango.
- 4Heat mustard oil until smoking, cool slightly, pour over mango.
- 5Bottle in a ceramic jar and sun for 5–7 days.
Amma Nana's Note
A wooden spoon and a dry jar — that's the secret to a long-lasting pickle.