Over centuries, the mango pickle has evolved in households across the country, with each region adding its own special touch to the preparation.
Ingredients
- 4 Raw (Green) Mangoes
- 200-700ml sunflower oil
- 3 tbsp mustard seed
- ½ cup Pickel Masala
- 150-200g Salt
Method
Peel the mangoes and cut them into very small cubes.
Mix the mango cubes with the sea salt and weigh them down with a plate that has a stone on top.
Keep them like this for 24 hours.
The next day drain the excess water and keep the mango cubes to dry on a clean kitchen towel. For about 3 hours.
Now add the masala and mix well
Heat the oil and sprinkle the mustard seeds into the hot oil and wait until the pop, and turn the heat off.
Add one cup of the oil and mustard seeds to the mangoes to coat them on all sides.
Close the jar and keep it in the fridge.
The pickle is ready to eat in 2 days. And will last for a month in the fridge.
If you want the pickle to last for longer, cut the mango cubes larger and add approx. 500ml of the oil to completely cover them. Let it sit for a month before eating in a dark place and then it will last in the fridge for up to a year.
Kaii likes to use the ready-made Goan pickle masala but you can always make your own spice mix.