Mango Pickle in Brine

Mango Pickle in Brine Recipe from India | Salt, Turmeric, Fennel Seed, Mustard Seed, and Dried Red Chilies

Region / culture: India | Preparation time: 24 hours | Cooking time: 1 week | Servings: 8

Introduction

Mango pickle in brine is a popular condiment in many South Asian countries, known for its tangy and spicy flavor. This recipe involves preserving mangoes in a brine solution along with a blend of aromatic spices, creating a delicious and versatile pickle that can be enjoyed with a variety of dishes.

History

The tradition of making mango pickle in brine dates back centuries in South Asia, where mangoes are abundant during the summer months. The process of preserving mangoes in brine was developed as a way to enjoy the fruit year-round and to add a burst of flavor to meals. Over time, different regions have developed their own variations of the recipe, incorporating local spices and flavors.

Ingredients

0.5 cup of salt
2 tbsp of turmeric
0.5 cup of fennel seed
2 tbsp of mustard seed
0.25 cup of crushed dried red chilies
0.75 cup of dry mustard powder
2 lb (907 g) of mangos

How to prepare

Wash and dry the unpeeled mangos.
Cut the mangos into small pieces or cubes.
Mix the mangos with salt and turmeric, and set them aside for 24 hours.
In a heavy pan, lightly brown the fennel and mustard seeds.
Grind the seeds coarsely.
Drain the mangos, but keep the liquid.
Mix all the other ingredients together and toss the cut mangos in the mixture until they are well coated.
Press the mixture into sterilized jars and pour the brine over it, ensuring that the mangos are well covered.
Close the lids tightly and keep the jars in a sunny place for 1 week.

Variations

Add jaggery or sugar to the brine for a sweeter pickle.
Include garlic or ginger for extra flavor.
Experiment with different spices such as cumin, fenugreek, or nigella seeds.

Cooking Tips & Tricks

Use firm and slightly underripe mangoes for the best texture and flavor in the pickle.

- Make sure to sterilize the jars before filling them with the pickle to prevent spoilage.

- Adjust the amount of red chilies according to your spice preference.

- Store the pickle in a cool, dark place to allow the flavors to develop over time.

Serving Suggestions

Mango pickle in brine can be served as a side dish with rice, dal, or curry. It can also be used as a topping for sandwiches, wraps, or salads to add a spicy kick to your meal.

Cooking Techniques

The key to making a delicious mango pickle in brine is to allow the flavors to meld together over time. Be patient and let the pickle sit in a sunny spot for at least a week before enjoying it.

Ingredient Substitutions

If you don't have all the spices listed in the recipe, feel free to customize the blend to suit your taste preferences. You can also add other vegetables such as carrots, green chilies, or bell peppers to the pickle for added texture and flavor.

Make Ahead Tips

Mango pickle in brine can be made ahead of time and stored in a cool, dark place for several months. The flavors will continue to develop over time, so the longer you let the pickle sit, the more flavorful it will become.

Presentation Ideas

Serve the mango pickle in brine in small bowls or jars for a colorful and appetizing presentation. Garnish with fresh cilantro or mint leaves for a pop of green color.

Pairing Recommendations

Mango pickle in brine pairs well with a variety of dishes, including biryani, kebabs, and grilled meats. It can also be enjoyed with cheese and crackers or as a topping for tacos and nachos.

Storage and Reheating Instructions

Store the mango pickle in brine in a cool, dark place for up to 6 months. Once opened, keep the jar in the refrigerator and consume within a few weeks. The pickle does not need to be reheated before serving.

Nutrition Information

Calories per serving

Each serving of mango pickle in brine contains approximately 50 calories, making it a low-calorie condiment that can be enjoyed in moderation.

Carbohydrates

The mango pickle in brine is a low-carb condiment, with most of the carbohydrates coming from the mangoes and spices. Each serving contains approximately 10 grams of carbohydrates.

Fats

The fats in this recipe come from the mustard seeds and oil used in the brine. Each serving of mango pickle in brine contains around 5 grams of fat.

Proteins

The protein content in mango pickle in brine is minimal, with each serving providing less than 1 gram of protein.

Vitamins and minerals

Mango pickle in brine is a good source of vitamin C, thanks to the mangoes and spices used in the recipe. It also contains small amounts of vitamin A, iron, and calcium.

Alergens

This recipe contains mustard seeds, which can be a common allergen for some individuals. If you have a mustard seed allergy, it is best to avoid this recipe.

Summary

Overall, mango pickle in brine is a flavorful condiment that is low in calories and carbohydrates. It provides a burst of flavor to meals and can be enjoyed in moderation as part of a balanced diet.

Summary

Mango pickle in brine is a delicious and versatile condiment that adds a burst of flavor to meals. With a blend of aromatic spices and tangy mangoes, this pickle is a must-try for anyone who enjoys spicy and tangy flavors. Enjoy it with your favorite dishes or as a standalone snack for a taste of South Asian cuisine.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was given to me by a dear friend who had just returned from a trip to India. She brought back with her a jar of mango pickle in brine, and as soon as I tasted it, I was hooked. The tangy, spicy flavors were unlike anything I had ever tried before, and I knew I had to learn how to make it myself.

My friend told me that the recipe had been passed down through generations in her family, and that it was a treasured secret. She hesitated at first to share it with me, but after much persuasion, she finally relented. I promised to keep the recipe a secret and to only share it with those who would appreciate it as much as I did.

The first step in making mango pickle in brine is to gather the necessary ingredients. Ripe, firm mangoes are essential, as well as a mixture of spices such as mustard seeds, fenugreek seeds, turmeric, and red chili powder. The key to a good mango pickle is in the balance of these spices - too much or too little of any one can ruin the whole batch.

Once I had all the ingredients together, I began the process of making the pickle. I peeled and sliced the mangoes, making sure to remove the pits and any bruised or soft spots. Then, I mixed the spices together in a bowl, adjusting the quantities until I was satisfied with the taste.

Next, I heated some oil in a pan and added the spices, letting them sizzle and release their aromas. I then added the mango slices and cooked them until they softened slightly. Finally, I added some vinegar and water to create the brine, stirring everything together until the flavors were well combined.

After the pickle had cooled, I transferred it to a clean, sterilized jar and sealed it tightly. The hardest part of making mango pickle in brine is the waiting - it needs to sit for at least a week to allow the flavors to meld and develop. But once that time had passed, I opened the jar and took a taste. It was perfect - tangy, spicy, and full of flavor.

I was so proud of myself for mastering this recipe, and I couldn't wait to share it with my family and friends. I hosted a dinner party and served the mango pickle alongside some homemade naan bread and curry. The guests raved about the pickle, and I felt a sense of accomplishment knowing that I had successfully recreated a recipe that had been handed down through generations.

Since then, mango pickle in brine has become a staple in my pantry. I make a batch every year when mangoes are in season, and I always have a jar on hand to serve with meals or to give as gifts to friends. The recipe has become a part of my culinary repertoire, and I cherish the memories of the first time I saw it and knew that it was something I had to make.

In conclusion, learning how to make mango pickle in brine has been a rewarding experience for me. It has allowed me to connect with my friend's heritage and to create a delicious and unique condiment that I can share with others. I am grateful for the opportunity to learn this recipe and to continue the tradition of making it for years to come.