SPICY MANGO PICKLE

All Mango pickles are made with unripe green mangoes. This recipe is very special to me because this was my first Mango pickle which I have learnt from my mom’s friend Suppreet Massi..She always used to say me use very firm green mangoes and always cut the mangoes through the center seed , but for ease and convenience, I discard the seeds when I make this.

I dont like to waste anything, so if the pieces get eaten and the leftover masala spices and the oil are left I use to make Achari Baingan or Achari Chicken masala or I use it in bread dough or in Allu Paratha…..

There are a few important steps to keep in mind when making this pickle. Dont skimp on the salt and the oil; they are the only preservatives. The oil should be floating at least half an inch on top of the picke. Ok Now lets start how to make this pickle

Ingredients:
3 Large Unripe Green Mangoes ( Wash them properly and wiped dry)
1/2 cup fennel Seeds
1/4 cup Fenugreek Seeds
2 tbsp black peppercorns
2 tbsp Kalonji seeds
1/2 cup salt
2 tsp turmeric
2 tsp Chilli Powder or to taste (how spicy you want)
1 small piece of muslin cloth to cover the mouth of the jar
2 cups Mustard oil or Canola Oil or Sunflower oil (Dont use Groundnut oil)
Method:
Cut each unpeeled mango around the center seed into 1 inch by 1/2 inch pieces. Discard the center seed. In a Coffee Grinder ( I use it to grind spices), very coarsely grind together all the whole spices. Remove in a bowl and mix in the salt, turmeric and chilli powder.
Heat the oil in a pan over medium high heat until just smoking and add the spice mixture. It should sizzle upon contact with the hot oil. Remove from the heat and stir, about 30 seconds. Add the mangoes and mix well, making sure all the pieces are well coated with the spices. Let it cool and transfer to large sterile glass jar. There should be at least 1/2 inch of oil on the surface ( Heat more oil if needed). Cover the jar with the muslin cloth, securring it with a rubber band or you can tie with a kitchen thread and place it in a warm, sunny spot in the kitchen or outside in the sun ( Right now in Chicago I hardly find Sun So I just keep it in my oven). Shake the jar once or twice a day until the spices are plump and soft and the mango pieces are crisptender. This pickle stays fresh at room temparature about 2 years , if you like to keep it for longer you can frezze it.