Greetings everyone! If we're talking about a side dish condiment that's a must-have at Myanmar dining tables, mango pickle definitely can't be left out. Mango pickle is a tangy condiment that adds more flavor to dishes and makes rice taste even better. Most people simply buy mango pickle to eat, but this time, I'd like to share a method for making naturally flavorful mango pickle at home without any preservatives.

Ingredients

  • 3 green mangoes
  • 3 spoons green chili powder
  • 1 spoon masala
  • 1 spoon fenugreek seeds
  • 1 spoon turmeric powder
  • 1 spoon cumin powder
  • 1 spoon fennel seeds
  • 5 cloves garlic
  • A pinch of salt
  • 1 spoon sugar
  • Oil

Step-by-step Instructions

(1) Cut the 3 green mangoes into cube-shaped pieces about one inch in size. Then rub the mango pieces with salt and let them soak in salted water for about 3 hours. If you have time, soaking them in salted water for about 1 day will give an even better flavor. Once the soaking time is up, take the mangoes out and drain them in a strainer.

(2) Next, put the fennel seeds, fenugreek seeds, and cumin powder into a grinder and grind them. Then, in a bowl, mix the ground fennel, fenugreek, and cumin powder together with the masala, turmeric powder, a pinch of salt, and sugar, and stir well until combined. After that, slice the garlic into thin pieces.

(3) Next, in a large bowl, add the green mangoes together with the mixed spice powder, about 3 spoons of oil, and knead well with your hands to let the flavors absorb thoroughly. Let the kneaded mango pieces rest for about 30 minutes. Then, heat a generous amount of oil in a pot.

(4) Once the oil is hot, turn off the heat and pour the kneaded mango pieces into the pot to temper them in the oil. Since the spices can burn easily, don't forget to turn off the heat. Once the mango is tempered in the hot oil and the aroma of the spices starts coming through, turn the heat back on to low and stir for about 1 more minute while tempering in the oil. Then remove from the stove, mix in the sliced garlic with the oil-tempered mangoes, and let it cool.

(5) Once the oil-tempered mango pieces have cooled, put them into a jar. When filling the jar, be careful to pack them tightly so no air gets trapped inside. Once all the mango is added, pour in all the oil used for tempering until the mango is fully submerged. Then, place the sealed jar of mango pickle in a dry place with no moisture for about 3 days. After 3 days, you'll have clean, fresh, and delicious mango pickle ready to eat.