This traditional Bangladeshi pickle combines the natural tanginess of raw mangoes with the bold flavors of mustard oil, spices, and vinegar. Cooked until soft and pulpy, it strikes a delicious balance between sweet, spicy, and sour, making it a perfect accompaniment to rice, curries, or flatbreads.
Hot Mango Pickle
Ingredients
- 5 kg raw mango
- 1 litre mustard oil
- 1 ½ kg sugar
- 2 ½ gm ground mustard seed
- 500 gm vinegar
- Salt to taste
- Chilli powder to taste
- Turmeric powder to taste
- Garlic ground, to taste
Instructions
- After properly washing the mangoes, cut each mango into four quarters. Set aside.
- Mix the mangoes with small quantities of the powdered chili and turmeric powder. Coat the mangoes evenly.
- Spread the mango pieces out on a tray under the sun to dry for 3-5 hours. Make sure they are evenly dried.
- Pour the mustard oil into a cooking pan. Add the ground mustard seed and garlic. Add the dried mangoes and cook for 5-6 minutes, stirring regularly to ensure the mangoes don’t burn.
- Add the sugar and stir the mangoes well over the flame, allowing the sugar to melt and mix with the oil and spices.
- Once the sugar has melted, add the vinegar to the pan and stir to combine.
- Continue cooking until the mangoes become soft and pulpy. Once ready, remove the pan from the heat.
- Allow the mixture to cool. Once cooled, pour the pickle into jars for storage. The pickle can be stored in a cool place for several weeks.
Notes
Feel free to adjust the spice levels based on your preference. You can add more chili or turmeric for a spicier version. Let the pickle sit for a few days to fully develop its flavor.