There are countless versions of mango pickle in India with each region having its own host of recipes. This one is from the Northern state of Uttar Pradesh and is often eaten with stuffed parathas (Indian bread) and yoghurt.
- 1 kg raw green mangoes (cut into 4-8 pieces each)
- 1 cup white sea/rock salt
- 3 tbsps aniseed/fennel seeds
- 1 1/2 tbsp mustard seeds
- 3 tbsps kalonji (onion seeds)
- 1 tbsp fenugreek seeds
- 5 tbsps red chilli powder
- 2 tsps turmeric powder
- 3 cups (710 ml) mustard oil
- Sterilise and thoroughly dry a glass pickling jar.
- Put the mangoes in the jar and cover with salt. Mix well and cover the jar tightly.
- Leave the jar out in the sun for a week so that the mangoes soften.
- Mix the aniseed/fennel, mustard, onion and fenugreek seeds, chilli powder and turmeric together.
- Add this spice mix to the mangoes.
- Heat the mustard oil till it smokes and then turn off the fire. Allow the oil to cool fully.
- Pour this oil over the mangoes so that all the pieces are submerged. Mix well.
- Put the tightly covered jar back in the sun for two weeks. Stir everyday to mix well.
- Eat with stuffed parathas and yogurt or with chapatis (Indian flatbread) and any vegetable dish.