6 Do’s And Don’ts Of Making Mango Pickle In Summer

The pickling season of mangoes is here, as raw and tangy fruits are available in abundance in the market. Summer is the time when mothers and grandmothers take out their recipe books, accumulate the ingredients in the open hall, and indulge in a long and arduous process of making pickles. Growing up in Indian households, it is a common sight and a happy one because you get to witness the most amazing accompaniments being made from scratch.

Video Credit: Kabita's Kitchen/ YouTube

One of the fondest memories of many people would be of asking for a tangy slice of mango, sprinkling it with red chilli powder, and relishing it. However, as a grown-up, you also need to remember a few tips and tricks that will help you make the tastiest mango pickle this summer. Note these few do’s and don’ts.

Do Use Clean Utensils

One of the mistakes that you cannot avoid while making mango or any other pickle is storing it in an unclean jar. You must wash the jar, remove all the moisture, and clean it with a dry paper towel before you begin the process of pickling. Even the slightest amount of moisture in the container can lead to fungus development and destroy all your hard work in just a few weeks.

Don’t Use Ripe Mangoes

You have to pick the right quality mangoes when it comes to making pickles. If you pick unripe mangoes, the end result will be sour and hard pieces of pickled mangoes. If you choose ripe mangoes, your pickle will soon turn mushy, and it will spoil quickly. Always pick up green raw mangoes that are slightly firm but can be sliced easily.

Do Use Quality Spices

When it comes to pickling, always use high-quality spices. Using quality spices like turmeric powder, red chilli powder, mustard seeds, and other ingredients will ensure a long shelf life for mango pickles. It will also enhance the flavours of the pickle and make it tastier. If the spices have moisture, it will affect the quality of the pickle and decrease its shelf life. 

Don’t Skip Oil And Salt

Pickles, especially mango pickles, need a lot of oil and salt. Both ingredients are known to increase the shelf life and help with the fermentation process. You should not dial down on these two ingredients. Adding an adequate amount of salt and oil to the pickle will enhance its flavours and allow the spices to blend well. 

Do Store In An Airtight Container

When the mango pickle is ready, store it in an airtight container. It will ensure dust and moisture do not seep inside. It can ruin the pickle, lead to the breeding of germs, and disrupt its taste. You can either use glass containers or even plastic ones to store the mango pickle. Traditionally, clay pots and heavy glass containers are used to store all kinds of pickles.

Don’t Expose Pickle To Direct Sunlight

For fermenting, pickles need to be exposed to heat. You must have seen people putting jars on their balconies and rooftops for the same reason. However, excessive heat from sunlight can spoil the pickle. Therefore, keep the pickle outside until 10-11 am and keep it in a cold and dry area after that.