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Mango Pickle

Two Apetizing Mango Pickle Recipes  

Asian recipes for mango pickles are many, we pick to interesting recipes for mango pickles that are fairly easy to make. Like most mango pickles, these pickles are made with raw (green mangoes). Through mechanization and new varieties of mangoes, it has now become possible to grow many types of mangoes all through the year. In the old days it was not possible, mangoes were grown only for few months in the year. This was what lead to the well known mango pickle 'seasons' developing in homes, this could be seen in both cities and villages. Surprisingly, not many options were available for buying readymade mango pickles from provisions stores. In villages, families came together in small groups and made pickles together. Expenses and pickle was then shared among those who helped with the making. City dwellers with relatives living in small towns and villages, waited all year for mango pickles to arrive from their country homes. Things are changing now, provision stores provide quick solutions and all you need to do is to stroll through a supermarket and select the pickles of your choice. All said and done, there is some real excitement in making mango pickles at home. You can store homemade mango pickles in the refrigerator or share with it with your neighbours. Probably invite a few guests over to taste some of these delicious Asian treats. There are still a generation of Asians living in Europe and the United States, who love to introduce their foreign friends and collegues to authentic Asian dishes. So although on a small scale, the tradition of making mango pickles is showing life both in Asia and abroad.


green mangoes suitable for making raw mango pickle
Green raw mangoes fresh on the tree. The Asian tradition of making mango pickles from green (raw) mangoes is popular even today. While you could buy a bottle of readymade mango pickle in most Asian grocery stores across the world, there is a thrill and excitement in making your own mango pickles. These mango pickle recipes, should get you right into the enjoyable adventure of making pickles.


In this section we will tell you how to make two types of mango pickles. One of these pickles, is quickly made and the raw mango pieces retain their shape and form even in the final pickle. The other type of mango pickle involves cooking the raw mango with other ingredients. As you might expect, the method and taste of each of these is quite different. What is common though, is the need for raw (green) mangoes - expect to have a lot of fun while making and eathing these pickles. We would suggest that you read this entire page once, then work on getting the ingredients and making one or both of the mango pickles.

Important: Keep reading even after understanding the two recipes, we have provided some important tips related to some of the ingredients below. This information will equip you to do some fine tuning to the flavor of your mango pickle when you make it the next time.


Mango Pickle (1)

Ingredients For Mango Pickle (1)

1 Green Mango - About 5 to 6 inches long.
2 Teaspoons Chilli Powder
1/2 Teaspoon Turmeric Powder
1 Teaspoon Asafoetida Powder
Pinch Of Salt To Taste

For Seasoning

2 Teaspoons Mustard Seeds (Brown)
2 Tablespoons Cooking Oil

Making the Mango Pickle (1) is quite simple, it is the recipe where the raw mango pieces are not put through any heat cooking. As expected, the mango pieces will retain much of their form and taste. To begin with, you will need to skin the mango so what you end up with will be the, inside (almost white) portion of the mango. The skinned mango will now need to be cut into small cubes, 1cm cube sizes would be ideal for the pickle. Since this mango pickle will not require any processing to be done with the diced mango pieces, put the pieces in a bowl.

At this point we will need to put all our ingredients EXCEPT the mustard seeds into the bowl that has the diced mango pieces. Use a large spoon to mix the ingredients with the mango cubes, using your hands might cause them to burn a bit with the chilli powder. If this does happen, place your hands under running water for a few minutes - look for that large spoon and complete the mixing. If the kitchen or table where you are making the mango pickle has a fan or blower installed, make sure that the breeze does not cause the chilli powder to fly into your eyes. You surely do not want to make this mango pickle or indulge in any type of cooking while, carrying a baby.

It is now time to put a frying pan on the heating device, you will not need a very large frying pan. Put the 2 tablespoons of oil in the frying pan that is being heated, tip the mustard seeds into the pan. You will need to toss the mustard seeds around the pan, do this gently and keep doing it until the seeds get hot and start to make a spluttering noise. At this point, turn off the heat and gently push the oil and heated mustard seeds into the bowl that holds the mango pieces mixed with other ingredients. Again with a large spoon, mix all the ingredients in the bowl thoroughly. Your Mangi Pickle (1) is complete.

You could call this mango pickle as an 'instant' pickle, for those of you who relish the crisp and sharp sourness of raw mangoes, this is the recipe to try first. Remember that we used just one mango to make this mango pickle, the volume of the pickle will not be too much and is likely to be consumed in a few days. The pickle will stay fine for 2 to 3 days in the refrigerator. Traditionally, this mango pickle is served with plain rice and yoghurt. The yoghurt in this case is quite solid and not thin and flowing as the drinking variety of yoghurt.


Mango Pickle (2)

Ingredients For Mango Pickle (2)

2 Green Mangoes - About 5 to 6 inches long.
1/2 Teaspoon Fenugreek Seeds
1/4 Cup Sesame Oil
1 Teaspoon Brown Mustard Seeds
1/8 Cup Chilli Powder
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Asafoetida Powder
1/8 Cup Salt

Get prepared for a slightly more elaborate recipe to make the Mango Pickle (2). And if you get into the right mood, making this mango pickle is bound to be more fun too. In this mango pickle recipe, we will do some cooking with the raw mangoes too. Expect to get a different flavor and taste for your mango pickle as compared to, what you experienced in the previous recipe.

You will need to first, skin the green mangoes and then grate them. Stay away from the seed of the mango, it does not matter if you have to waste a little pu

lp that remains tightly layered on the seed. As mentioned above, we will be doing some cooking with the grated raw mangoes when we make this mango pickle. At this point, leave the grated mangoes aside in a bowl.

The next step has some special requirement if you want to do it right, so pay attention. You will need a heavy saucepan for this, a thin metal pan might cause the ingredients to burn rather quickly - and we do not want to burn anything. Put the heavy saucepan on the heating device and drop the fenugreek seeds and asafoetida powder into the pan. We will be roasting these ingredients for about 2 to 3 minutes. Doing the step right will directly influence the flavor of the mango pickle so, make sure that you get the right ingredients in the pan, choose the right pan and keep tossing the contents in the pan as they heat up. This is a dry roast, no oil or water gets into the pan just the, fenugreek seeds and asafoetida powder. You will now need to blend these roasted ingredients in a food blender, grind them into a fine powder and keep the powder aside.

We will now need to use a heavy frying pan to fry the mustard seeds until they splutter. Put the frying pan on the heating device, and add the mustard seeds to the pan. When you hear the mustard seeds spluttering, add the chilli powder to the pan, leave the heat turned on and add the turmeric powder to the pan too. Briefly sautee the mixture for around a minute.

While the mixture in the frying pan is still on the heat, we will begin our work with the two ingredients that we prepared earlier. The grated mangoes will be put into the pan, the fenugreek and asafoetida powder that we prepared and kept aside will also land in the frying pan. Keep cooking this mixture the mixture, and stir the contents lightly. When the oil floats on top, you know that it is time to turn the heat off. Your mango pickle is basically ready but, you should leave it in the frying pan (heat turned off) until it cools down completely. Use a dry glass bottle with a tight lid, to store the mango pickle. It should last for around 3 to 4 weeks in the refrigerator.

Since we used grated mangoes and also did some cooking with the mangoes in the Mango Pickle (2) recipe, you will find the pickle to be a bit more pulpy and soft as compared to the Mango Pickle (1). The mangoes absorb the flavor of the ingredients that went into the recipe. The texture of the Mango Pickle (2) makes it suitable for a number of side dishes, you could eat it with plain rice or rice and yoghurt. We know of many Asians who make a tasty pickle/chutney combination with the Mango Pickle (2). Add some of this pickle to a small bowl which has a few spoons of yoghurt (thick not drinking yoghurt). Add a few grated onions to the bowl and mix the ingredients. You can now eat this pickle/chutney with snacks like sandwhiches and even buttered bread.


Tip (A): When you take out the mango pickle from the regrigerator, try to keep it outside for as little time as possible. It might be a good idea to take a spoon or two of the pickle and then promptly return the jar or bottle back into the refrigerator. Always use a dry spoon when taking pickle from the container, this is all the more important in the Mango Pickle (2). These minor precautions will keep the taste and flavor of your mango pickles intact.

Tip (B): Asafoetida has a strong flavor, if you have never used this ingredient before - it might be a good idea to reduce the recommended quantities a bit. Just to make sure that you like the flavor imparted by this ingredient to your mango pickle. Another ingredient that should be tried and tested for exact proportion are the mustard seeds. This ingredient can add a bitter flavor to the food if used too liberally. It does not matter how your mango pickle turns out the first time. Just keep the flavor related issues in mind and work on adding or reducing the ingredient quantities, when you make these pickles in the future.


We do hope that you enjoy making and eating these mango pickles. Remember that sharing the dish with your friends or work collegues adds to the excitement. We will be grateful if you can pass this link on to your friends, it makes us happy that the content on this website is of interest and use to many visitors. All the content on this website is maintained by our team during their spare time. Our main business is related to gems and jewelry but, we love to compile and share interesting content on the web.


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