How much cooking time?

30 min — 20 min prep, 10 min cooking.

Goan Mango Pickle

Name: Goan Mango Pickle
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 7 servings
Cuisine: Goa Indian
Ingredients: 2tsp Red Chilli Powder (Lal Mirch); 0.5cup Mustard Oil; 30g salt; 300g Raw Mango; 3g Turmeric Powder; 2tbsp Coconut Oil; 1tsp Mustard Seeds (Black); 1.8g methi seeds

Raw mango pickle with mustard and red chilli. Goan-style tangy pickle using Mankurad mango variety.

Time 30 min · Serves 7 · 219 kcal · North Goa, Goa

Ingredients

Main

Red Chilli Powder (Lal Mirch) — 2 tsp (ground)
Mustard Oil — 0.5 cup (whole)
salt — 30 g (whole)
Raw Mango — 300 g (chopped)

Tempering

Turmeric Powder — 3 g (whole)
Coconut Oil — 2 tbsp (whole)
Mustard Seeds (Black) — 1 tsp (whole)
methi seeds — 1.8 g (whole)

Method

Wash and cut the raw mango into small cubes, discarding the seed.
Mix the mango cubes with salt and turmeric powder, cover and rest for 2-3 days, stirring daily, until they release their tangy juices.
Dry roast the mustard seeds and fenugreek seeds separately until fragrant, cool, then grind coarsely.
Heat the mustard oil and coconut oil together until they just start to smoke, then remove from heat and let cool slightly.
Drain the cured mango, mix it with the red chilli powder and ground spices, then pour over the cooled oil and toss to coat evenly.
Bottle in a clean, dry glass jar and let it mature in the sun for a week or more before serving.

Common questions

How many calories in one plate of Goan Mango Pickle?: 219 kcal per plate.
How much cooking time?: 30 min — 20 min prep, 10 min cooking.

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