Mango Pickle: A Sun-Kissed Symphony by Love Desi Foods

Introduction: Let Love Desi Foods take you on a journey to the heart of Punjab with the timeless tradition of making Mango Pickle. This sun-kissed mango pickle is not just a condiment but a token of love, with its vibrant flavors. Let's look at the history, taste profile, and regional charisma that makes Punjabi Mango Pickle a culinary masterpiece.

History & Origin: Pickle-making in India is an age-old tradition, and Mango Pickle has deep roots in Punjabi culture. This tangy delight has been passed down through generations, celebrating the abundance of raw mangoes during the summer season. Preserving mangoes in oil and spices is a culinary practice that reflects the resourcefulness and rich agricultural heritage of Punjab.

Taste Profile: Punjabi Mango Pickle is a harmonious blend of bold and piquant flavors. The raw mangoes, dried under the warm embrace of the sun, absorb the earthy notes of mustard, the warmth of spices, and the aromatic essence of fennel. The result is a pickle that tantalizes the taste buds with its vibrant and distinct taste—tangy, spicy, and absolutely irresistible.

Regional Charisma: In Punjab, Mango Pickle is a culinary tradition woven into the fabric of daily life. The sun-drying method imparts a unique texture and flavor, capturing the essence of the region's warm climate. Whether paired with traditional parathas, dal rice, or any other Punjabi delicacy, this Mango Pickle elevates every meal.

Authentic Recipe:

Ingredients:

• 2 Kg raw mango’s (Green Mango’s)
• 50 gms Mustard seeds (Rai)
• 50 gms Black Seed (Kalonji)
• 100 gms Fennel seeds (Saunf)
• 100 gms Kashmiri red chilli powder
• 50 gms Turmeric powder (Haldi)
• 250 gms Salt
• 100 gms Crushed Fenugreek seeds(Methi)
• 1 litre Mustard oil (approximately)
• 1 tbsp Asafoetida (Hing) (Optional)

Instructions:

1. Wash raw mangoes thoroughly and dry them completely.
2. Cut them into 1-inch cubes – discard the seeds.
3. Sprinkle a tablespoon of salt and turmeric and mix until all pieces are coated nicely.
4. Sun dry the mango cubes for 5-6 hours on a clean cloth.
5. Grind mustard seeds and fennel seeds into a powder with 15-20% kept intact.
6. Mix mustard powder, crushed fennel seeds, kashmiri red chilli powder, remaining turmeric powder, remaining salt, crushed fenugreek, and 400 ml of raw mustard oil with sun-dried mangoes.
7. Heat 100 ml of mustard oil until it smokes, switch off and let it cool down slightly. Add Asafoetida to this oil and pour over the mango mix.
8. Bottle the mixture in a clean, airtight container, filling it ¾ way with the Mango Pickle and adding extra raw mustard oil (a preservative) as required.
9. Keep the bottled Mango Pickle in direct sunlight for 3-4 days, mixing daily.

 

The curing process may take slightly longer depending on the area and climate. Punjabi Mango Pickle will keep improving in taste as the time passes. Do not use wet hands or utensils to handle the pickle as a precaution to avoid spoiling. In Punjabi Culture, Mango Pickle is still preserved in Clay Jars – this kept in a cool dry place in the pantry can last more than a year without any additional preservatives.

 

Conclusion: Punjabi Mango Pickle is more than a condiment drenched in the history of Punjab's culinary heritage. These sun-drenched mangoes, infused with special spices and mustard oil, create a pickle that will transport you to the vibrant and flavorful landscape of Punjab. Enjoy this symphony of flavors with every delightful bite. Serve it with parathas, dal rice, or enjoy it with any of your favorite dishes.

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