Mom’s Mango Picke

Recipe provided by Shreya Shenoy

 Growing up, mango pickle was my favorite kind of pickle. As a kid, I would often help myself to more and more servings of it until I had a stomach ache, neglecting the rest of my meal. At the time, the Swad brand was my favorite, but my mom has since started making her own pickle as a pastime. For context, my mom is one of the most gifted cooks I know. Although I seldom have the time to cook anymore, my intuition in the kitchen comes from watching and practicing with her – I gained the ability to “guesstimate” measurements, know when meat is cooked through, and determine what ingredients go well together from her. I wanted to share her recipe as a boon to the numerous diaspora kids (like myself) who are ambitious everywhere except the kitchen, but still yearn for the taste of home. This recipe involves a lot of waiting, watching, and tasting, and I hope it encourages you to reflect on your own nostalgic memories and favorite childhood foods.

Ingredients:

  1. 4-6 sour raw mangoes

  2. 2 cups of oil (my mom uses Canola)

  3. 1 cup of oil

  4. ⅔ cup of mustard powder

  5. ⅔ cup of red chili powder

    My family is from Karnataka, so we use Bedagi chilies in everything. However, there are tons of substitutes for this (including the more popular Kashmiri lal mirch), so use what you have and what suits your fancy. 

  6. ½ cup of flour salt

    Alternatively, use a food processor to crush table salt

  7. 1 teaspoon methi powder (fenugreek seed powder)

  8. 70 grams of garlic

  9. Cheesecloth (to store)

  10. Mason jars (to store)


Steps:

  1. Before making your pickle, sundry your mason jars and your spices (mustard powder, red chili powder, salt, methi powder) for at least a few hours, then store everything in a cool and dry place.

    Note: In general, it’s best to work in an impeccably dry space when following this recipe as moisture can interfere with the preservation process and taste of your pickle.

  2. Wash your raw mangoes thoroughly and let them soak in water for an hour before drying them on paper towels or a clean cloth. 

  3. Once dry, cut mangoes into approximately 1-inch cubes, leaving the peel on. Remove and discard the seed.

    Note: The mangoes will be tough. Consider it an arm workout, and if worst comes to worst, ask your roommates (or your mom) to help.

  4. Peel your garlic cloves and set aside. 

    Note: Ensure the garlic cloves aren’t green because this will impact the taste of your pickle.

  5. In a clean bowl, combine your mustard powder, methi powder, and salt. This will be your spice mixture.

  6. In another clean bowl, pour in your oil. Dunk each of your mango pieces in the oil, working with no more than 4-6 at a time. Remove each piece with a spatula, and then generously dust the mango in the spice mixture before putting it in the jar.

  7. Repeat until all mango slices are coated in oil and spices and inside the mason jars. If you have any leftover oil or spice mixture, pour that into the jar as well.

  8. Cover the mouth of each jar with a cheesecloth before fastening the lid. Keep the jars in a cool, dry place for at least three days.

  9. After three days have passed, open the jars and mix the contents with a wooden spoon.

  10. Add additional salt and oil as needed.

    Note: Salt and oil act like natural preservatives. This brine serves the same purpose as that in a jar of sundried tomatoes or olives. The oil should at least cover the mangoes in your jar, but you can add additional salt to your taste.

  11. Enjoy your pickle! Eat it with chapati/roti, use it as a palate cleanser for your rice, or put it in a martini if you’re feeling adventurous. You could even eat it straight from the jar. Maybe even call your mom and tell her about your creation.