I can go on and on about the number of ways raw mangoes (tender mangoes) could be pickled. Starting from North of India and moving towards South, you will probably come across zillion ways to make pickles with mangoes. And no I am not exaggerating ! From the exclusive, patience – testing- sun-cooked pickles that take as much as 2-3 months to mature, to the almost instant mango pickles, we have plenty of variety to pick up from.
Today’s recipe is of one of the most favorite pickle of Sindhis, Ambhriyun ( Tender unripe mangoes) Ji Khatairn ( Pickle). Nowadays generally people prefer to make this pickle by mixing store brought Spice mixture ( There are some shops that sell Sindhi Pickle spice mix. If you want to know about them, just drop me a mail. And if you know one in your area, do share it with me).
As for this recipe, I have just roasted some whole spices and mixed them to make the spice mixture base. One thing that brings out difference between Sindhi Mango pickle and the one that you get in stores is the colour. The Sindhi style home made pickle is brownish in colour as compared to the bright red coloured pickles you get in stores. Not sure about the reason (whether its the type of red chillies used or if there is any artificial color added to the store brought pickles) , but this time I used three types of red chilly powder to adjust the piquancy and colour. As a result the pickle turned out brighter as compared to the traditional Sindhi Pickle. Scroll down to know the recipe
|Ambriyun ji Khatairn||
- Unripe tender mangoes 500 gm
- Salt 110-125 gm ( I used 125 gm and the pickle was bit more salty, so better to reduce the salt to some extent)
- Turmeric powder 6 tsp
- Fenugreek seeds (Methi seeds, Hurbho) 50 gm
- Husked Mustard seeds (Rai Dal) 50 gm
- Nigella seeds (Basri ja Bhij) 2 tsp
- Fennel seeds (saunf) 2tbsp
- Mustard oil 200 ml ( More or less*)
- Asafoetida Powder (Hing) ¼ tsp
- Red chilly powder 25-30 gm ( I used 2½ tsp each of Degi mirch powder, Kashmiri mirch powder and Guntur mirch powder)
- Wash and scrub dry mangoes well.
- Cut into small pieces, discarding the core seed. Ask the vendor if he or she can cut the raw mangoes for you
- Mix the mangoes with salt and turmeric powder and put this mixture in a sterilized jar and close the lid.
- Place the jar where there is enough sunshine. Leave it aside for whole day in sun.
- Drain the water and you can use this liquid in pickle by proceeding further or you can further sun dry the mango pieces by spreading them on a clean white cloth for a day or two.This cuts off the moisture content of raw mangoes and thereby reducing chances of the pickle gathering fungus on top. Since we do not have enough space and sunshine to dry out the mangoes, I skipped this step.
- The drained liquid could be used or discarded. If using, just boil it and let it cool.
- Heat the mustard oil till smoking point and let it cool completely
- You can slightly dry roast the spices or use as it is. Since I had some leftover roasted spices I used them and it did enhanced the flavor of pickle.
- Now mix all the ingredients and mangoes in sterilized jar with airtight lid and shake the jar well. Make sure that the oil floats over the mangoes and spices.Any portion of spice that is above oil will gather fungus or molds.So if needed, just heat some more oil, cool and pour over the pickle.
- Keep placing the jar in sun, everyday, till about 15 days or so. Keep a check on level of oil. At any moment if oil looks soaked up, just add some more oil.
- If stored properly, this pickle have a shelf life of about an year, provided the oil is always above the level of pickle and no wet spoon is used to take out portions of pickle.
Here is how the mixture will look like, just after you mixed all the ingredients.
Want some more pickle recipes ? Check here