Tired of the same old dill pickle? The secret here is to use green mangoes, whose flesh holds up to the pickling process and whose sweetness doesn’t dominate. Any hard and unripe mango will work here. Asafoetida (or hing) is a powder derived from a tree resin, and while it may not smell very good, once it’s cooked (or pickled, in this case), it becomes a gorgeously smooth, savoury flavour. Mustard oil adds a sharp and intense flavour just right for these pickles.
Makes 5 to 6 cups (1.25–1.5 L)
Ingredients
- 5 to 6 green mangoes
- 1 tablespoon (15 mL) ground turmeric
- 3 to 4 tablespoons (45–60 mL) kosher salt
- 1 1/2 tablespoons (22.5 mL) red chili powder
- 1 1/2 tablespoons (22.5 mL) brown mustard seeds
- 1 1/2 tablespoons (22.5 mL) fenugreek seeds (methi seeds)
- 1 tablespoon (15 mL) asafoetida (hing)
- 2 tablespoons (30 mL) grated jaggery (see the headnote here [1]), brown sugar, or palm sugar
- 1 1/2 to 2 cups (375–500 mL) mustard oil or vegetable oil
- Several glass jars with lids
Directions
- Line a baking sheet with parchment paper.
- Peel and cut the mangoes into 1/2-inch (1 cm) dice. Mix the turmeric and salt together, and coat the mangoes with the mixture, laying them out on the parchment-lined baking sheet. Cover loosely with plastic wrap and lay out on the counter overnight to dry out.
- The next day, in a medium bowl, combine the chili powder, mustard seed, fenugreek, asafoetida, and the jaggery (or brown sugar or palm sugar). Add the mangoes, and coat evenly with the spices.
- Transfer to the Mason jars, and pour in the mustard oil (or vegetable oil) until the mangoes are covered by 1 inch (2.5 cm). Cover the top of the jars with a tea towel or muslin to keep the dust out, and store in a cool and dry place for 3 to 4 days. Then replace the lid of the jar. Keeps for several weeks in the fridge.