Beary Mango Pickle
Veg
Vegan
Raw mango pieces pickled in a spiced oil brine with dried red chillies, mustard seeds, and fenugreek — tangier and more tamarind-forward than North Indian pickles. A table condiment in every Beary household, eaten in small quantities with rice and dal.
Cuisines
Mangalorean
Beary
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | raw mangoes, diced |
| 1/4 cup | mustard seeds |
| 1/4 cup | fenugreek seeds |
| 1 tablespoon | turmeric powder |
| 1 tablespoon | red chili powder |
| 1 tablespoon | salt |
| 1 cup | sesame oil |
Instructions
- 1 Dry roast mustard seeds and fenugreek seeds separately until aromatic, then grind them into a fine powder.
- 2 In a large bowl, mix the diced mangoes with turmeric powder, red chili powder, and salt. Let it sit for 15 minutes.
- 3 Heat sesame oil in a pan over medium heat. Add mustard seeds and let them splutter.
- 4 Add asafoetida and curry leaves to the oil, stirring briefly.
- 5 Mix in the ground mustard and fenugreek powder, stirring well.
- 6 Add the spiced mango mixture to the pan and stir to coat the mangoes with the spice mixture.
- 7 Add jaggery and cook for 5-7 minutes until the mangoes are tender and the oil starts to separate.
- 8 Let the pickle cool completely before transferring to a clean, dry jar.
Tips
Store the pickle in a cool, dry place for better shelf life. Use within a month for the best flavor.