Discover the secret behind Goa's Authentic Mango Pickle!
Mango pickle has strong roots in Goan culture & every family has their own unique Mango Pickle recipe. These recipes have been passed down through generations. So, here's our recipe to prepare Authentic Goan Mango Pickle. We have broken down the recipe into simple easy to understand steps, so you can learn how to preserve the taste & goodness of raw mangoes & enjoy them all year-round. Preparing Authentic Goan Mango Pickle is no longer a secret! Get Cooking Now!
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Chapters with Timestamps:
00:00 - Goan Mango Pickle
00:39 - Step 1 - Preparing the Raw Mangoes
02:38 - Step 2 - Checking the Raw Mangoes
03:06 - Step 3 - Preparing the Reserve Liquid
04:01 - Step 4 - Preparing the Pickle Oil
05:10 - Step 5 - Ingredients for the Pickle Masala
06:14 - Step 6 - Preparing the Mango Pickle
Ingredients:
Raw Mangoes - 12 / around 800 gms
Natural Sea Salt / Coarse Sea Salt - 4 tbsp / ¼ cup
( reduce the quantity if using Fine Table Salt )
Mustard Oil - ¼ cup
Sunflower / Cooking Oil - ½ cup
Mustard seeds - 1 tsp
Asafoetida / Hing powder - ½ tsp
Mustard Dal - 1 tbsp ( optional )
Turmeric / Haldi powder - ½ tsp
Mustard seeds - 1 tbsp
Fenugreek / Methi seeds - 2 pinches
Kashmiri Red Chilli powder ( less spicy ) - 4 tbsp
Bedgi Red Chilli powder ( medium spicy ) - 2 tbsp
Notes:
Raw Mangoes must be firm & tender, without fully developed seed
Oil increases the shelf life of the Pickle
Let the Pickle cool completely, at room temperature before storing
Store the Pickle in a clean, sterilized, completely dry, airtight glass container
Ensure there is a layer of Oil floating over the Pickle to preserve it better
Use Mustard Oil that is heated & cooled
Store in a cool dry place, once matured it can also be kept in a refrigerator for longer shelf life
Let the Pickle mature for atleast 15 days before consuming
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