A crunchy Gujarati mango pickle is a treat to bite into. Traditionally, it is prepared by marinating fresh mangoes. Indian spices, such as cumin, cardamom and red chili add a unique depth of flavor and a bit of spice to the fruit. Mango pickles are a popular side dish all over India. Gujarati cuisine such as Gujarati mango pickles hail from the state of Gujarat, India. The food is almost strictly vegetarian, known for its balance of sweet and salty flavors. Many of the dishes in Gujarat come served with rice and a variety of wheat breads.
Step 1
Wash the mangoes and cut them into spears, leaving the peel on, similar to pickled cucumbers.
Step 2
Mix the sugar and salt in a large bowl, and set aside.
Step 3
Add the oil to a fry pan, and roast cumin seeds, cardamom seeds and poppy seeds, stirring often, for about five minutes, until they begin to pop.
Step 4
Add the roasted seeds, mango spears and red chili powder to the sugar and salt mixture.
Step 5
Mix the mangoes until they are coated with the sugar and spices.
Step 6
Scoop the mango spears into sterilized glass jars.
Step 7
Allow the mangoes to pickle inside the jars for one week prior to use.
Tips and Warnings
- Mangoes that are a bit under-ripe and are still firm work the best. To make spicier pickles, double the amount of red chili powder.
Things You'll Need
- 1 lb. mangos, cut into spears
- 2 cups sugar
- 2 tsp. salt
- 1 tsp. vegetable oil
- 1 tbsp. white cumin seeds
- 2 tsp. brown cardamom seeds
- 1 tbsp. poppy seeds
- 1 tsp. red chili powder
- 3 sterilized glass jars with lids
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