Goan Minced Mango Pickle Recipe

Cooking Directions

• STEP 1.Wash and peel the raw mangoes. Cut them into small pieces and remove the seeds.
• STEP 2.In a mixing bowl, add the mango pieces, salt, turmeric powder, red chili powder, mustard seeds, fenugreek seeds, and oil. Mix well.
• STEP 3.Heat oil in a pan and add the mustard seeds and fenugreek seeds. Let them splutter.
• STEP 4.Add the mango mixture to the pan and cook on low heat for about 15-20 minutes, stirring occasionally.
• STEP 5.Once the pickle thickens and the mangoes are cooked, remove from heat and let it cool.
• STEP 6.Transfer the pickle to a clean, dry jar and store in a cool, dark place for at least a week before consuming.
• STEP 7.Serve the Goan Minced Mango Pickle as a side dish with rice, roti, or any Indian meal. It can also be used as a spread or dip.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• Make sure to use a clean, dry spoon every time you take out the pickle to prevent spoilage.
• The pickle tastes better as it ages, so let it mature for a week before consuming for the best flavor.

Storage and Serving

• Store the pickle in a clean, dry jar in a cool, dark place.
• It can be stored for several months if properly preserved.
• Serve the pickle as a side dish with rice, roti, or any Indian meal.
• It can also be used as a spread or dip for snacks and sandwiches.