Tender Mango Pickle

Tender mangos, Ginger, Garlic, Cold Pressed Sesame Oil, Red Chilli Paste, Kashmiri Chilli Paste, Green Chillies, Asafoetida, Turmeric, Mustard, Fenugreek, Vinegar, Curry Leaves and Salt.

To start making Tender Mango Pickle, begin with fresh tender mangoes (Kannimanga). Ensure a thorough wash and let them drain excess water or pat them dry. Keep a small stalk on each tender mango. Place the mangoes in a bharani and pour room temperature water over them, sealing the bharani with its lid. Let it sit for 3-5 days, allowing water to ooze out from the mangoes.

After 5 days, heat a pan with 2-3 tsp of Mudhome Cold Pressed Sesame Oil. Add mustard seeds and let them splutter. Transfer the mango gravy from the bharani to the pan. To the mixture, add crushed mustard seeds, chili powder, and salt to taste. Bring it to a boil and then remove it from the heat. Check the salt and adjust if needed. Allow the mixture to cool completely.

Once cooled, reintroduce the gravy to the mangoes in the bharani glass jar, shake, and mix thoroughly. Close the bharani with its lid and store it in a cool, dry place for a minimum of 4 months before use. At Mudhome we add ginger, garlic and chilli paste  mixture before packing.