Mango Pickle with Fenugreek

Steps

1. 1

   Prepare and cut mangoes

   • Rinse the green mangoes under cool water and pat them dry thoroughly.
   • Using a sharp knife, cut each mango in half lengthwise around the pit, then remove the flat pit.
   • Working over a cutting board, cut the mango flesh into ½-inch (1.3 cm) cubes, keeping the skin on.
   • You should have about 2.5 lb (1150 g) of mango pieces.
   • Discard any bruised or soft portions.

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   Ready when: Mango pieces are uniformly cubed and skin is intact

   Tip: Keep the skin on the mangoes—it helps them maintain firmness during drying and adds texture to the final pickle.

2. 2

   Spread mangoes for sun-drying

   • Arrange the mango cubes in a single layer on clean, dry trays or woven screens.
   • Spread them as evenly as possible to ensure uniform drying.
   • Place the trays in direct sunlight in a warm, sheltered spot (a sunny windowsill, rooftop, or yard away from dust).
   • The mangoes should dry over 2–3 days, until they are slightly wrinkled and most of their moisture is gone but they still have a little pliability (not rock-hard).
   • Bring trays inside each evening to protect from dew and insects.

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   Ready when: Mango pieces are noticeably shrunken, wrinkled, and firm but slightly bendable; they should no longer be juicy when squeezed

   Tip: Stir the mangoes once or twice a day to ensure even drying. If your climate is humid or it rains, you can dry them in a low oven (150°F / 65°C) for 4–5 hours instead, stirring every hour.

3. 3

   Toast spices

   • Heat a small dry skillet over medium heat for about 1 minute.
   • Add the fenugreek seeds and toast them, stirring frequently, for 2–3 minutes until they are fragrant and slightly darker—they should smell warm and slightly maple-like.
   • Transfer to a small plate.
   • Add the mustard seeds to the same warm skillet and toast for 1–2 minutes, stirring constantly, until they pop slightly and release their pungent aroma.
   • Add both toasted seeds to the fenugreek.

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   Ready when: Fenugreek is fragrant and darkened slightly; mustard seeds pop and smell sharp and pungent

   Tip: Watch carefully—toasted spices can burn quickly. Don't skip this step; toasting develops the deep, complex flavor that defines the pickle.

4. 4

   Combine mango and spices

   • In a large, clean mixing bowl, combine the sun-dried mango cubes with the turmeric powder, red chili powder, asafoetida, and salt.
   • Toss thoroughly to coat every piece of mango evenly.
   • Add the toasted fenugreek and mustard seeds, and the crushed kasuri methi if using.
   • Mix well so the spices and aromatics are evenly distributed throughout the mango.

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   Ready when: All mango pieces are evenly coated with spices and no dry spots remain

   Tip: Use your hands to mix if easier; the oils in your skin help distribute the spices without crushing the mango pieces.

5. 5

   Pack into jars

   • Sterilize three 1-quart (1 liter) glass jars by running them through a hot dishwasher cycle or filling with boiling water, letting them sit for 5 minutes, then draining and drying thoroughly.
   • Working with one jar at a time, pack the spiced mango mixture into each jar, filling them about three-quarters full and pressing gently so the mango is snug but not crushed.
   • Pour the mustard oil slowly over the mango, distributing it evenly, until it covers the mango completely (about ½ inch / 1.3 cm of oil should sit above the top).
   • Use a clean spoon to press down any air pockets and ensure oil coats all surfaces.

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   Ready when: Jars are full and oil rises above the mango; no air pockets are visible

   Tip: Mustard oil can separate or become cloudy when cold—this is normal and doesn't affect safety. Make sure oil covers the mango completely to prevent oxidation.

6. 6

   Seal and age

   • Wipe the rims of each jar with a clean, damp cloth to remove any spice residue.
   • Screw the lids on tightly.
   • Store the jars at room temperature in a cool, dark, dry place (a pantry or cupboard is ideal).
   • Leave them undisturbed for at least 1 week—preferably 2–3 weeks—to allow the flavors to meld and mellow.
   • You may see some oil separate or the mango darken slightly; both are normal signs of proper curing.
   • Shake the jar gently every few days if you wish to redistribute the spices.

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   Ready when: After 1–3 weeks, the mango pieces have absorbed oil and the spices have mellowed; the flavor is pungent, tangy, and balanced

   Tip: Patience pays off—this pickle improves with time. Even after 1 week it's edible, but flavors continue to develop for months.