Traditional Mango Pickle with Modern Smoky Twist

Traditional Mango Pickle with Modern Smoky Twist

 

Category: Condiment / Accompaniment
Prep Time: 20 minutes
Maturing Time: 7–10 days (sun-drying)
Shelf Life: Up to 6 months (refrigerated)
Style: Eastern Indian with a twist of smoky undertone and infused spices

Key Twist Highlights:

• Charred dry red chillies for a subtle smoky note

• Panch Phoron (Bengali five spice) instead of just fenugreek or nigella

• Garlic pods, lightly smashed and added for flavor depth

• Toasted Mustard Oil, double-infused with whole spices before pouring over the mangoes

Ingredients:

• Raw mangoes (firm, green, sour): 1 kg (cut into small wedges, seeds removed)

• Salt: 100 g (to draw out moisture and preserve)

• Turmeric powder: 2 tbsp

• Red chili powder: 3 tbsp (adjust to heat preference)

• Fennel seeds (saunf): 2 tbsp

• Mustard seeds (yellow): 2 tbsp

• Nigella seeds (kalonji): 1 tbsp

• Fenugreek seeds (methi): 1 tbsp

• Cumin seeds: 1 tbsp

• Panch Phoron mix: 2 tbsp

• Garlic cloves: 15 (lightly crushed)

• Dry red chillies: 5–6 (charred lightly on open flame or in tandoor)

• Mustard oil: 300–400 ml (smoked and cooled)

• Asafoetida (hing): ½ tsp

Preparation Steps:

Day 1 – Mango Prep:

1. Wash and pat dry mangoes completely.

2. Cut into small uniform pieces, mix with turmeric and salt.

3. Spread on a clean cloth, place under the sun for 2–3 days to dehydrate and soften slightly.

Spice Mix Preparation:

1. Toast the fennel, cumin, mustard, fenugreek, nigella seeds, and panch phoron separately in a dry pan until aromatic. Cool and coarsely grind.

2. Char the dry red chilies and break them into pieces.

3. Heat mustard oil until it reaches smoking point. Cool slightly.

4. Add hing, garlic, and red chilies. Let it infuse for 15 mins.

Assembling the Pickle:

1. In a large glass or ceramic bowl, mix sun-dried mango pieces with chili powder and ground spice mix.

2. Pour the infused mustard oil over the mangoes while still slightly warm.

3. Mix thoroughly using a wooden spoon. Store in sterilized glass jars.

4. Leave it in sunlight daily for 7–10 days, stirring every other day with a clean spoon.

Serving Suggestions:

• Pair it with dal-chawal, paratha, or even modernize it on a cheese platter with naan crisps.

• Use it as a spread in wraps or sandwiches with grilled cottage cheese

 Note:

This version balances traditional Eastern Indian flavor with a smoky, garlicky complexity. The Panch Phoron adds bold character while maintaining authenticity. The charred chillies offer a rustic aroma that modern palates love.