Recipe for Mango Pickle Made With Ankur Mild Mustard Oil

Ingredients:

• 3-4 raw mangoes, peeled and diced
• 1/4 cup mustard seeds
• 1/4 cup fenugreek seeds
• 1/4 cup fennel seeds
• 1/4 cup nigella seeds (kalonji)
• 1 tablespoon turmeric powder
• 2 tablespoons red chili powder (adjust according to preference)
• 1/2 cup salt (adjust according to taste)
• 1 cup Ankur Mild Mustard Oil
• 2 tablespoons vinegar (optional, for preservation)
• 2-3 cloves of garlic (optional, for added flavor)

Instructions:

• Wash the raw mangoes thoroughly and pat them dry.
• Peel the mangoes and dice them into small pieces. Discard the seeds.

• Dry roast mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds separately until they become aromatic. Allow them to cool down.
• Grind the roasted spices into a coarse powder using a spice grinder or mortar and pestle.

• In a large mixing bowl, combine the diced mangoes with turmeric powder, red chili powder, and salt.
• Add the ground spice mix to the mango mixture and mix well until the mango pieces are evenly coated with the spices.

• Heat Ankur Mild Mustard Oil in a small pan until it reaches its smoking point. Allow it to cool down slightly.
• Optional: Add cloves of garlic to the hot oil and let them sizzle for a few seconds for extra flavor.
• Pour the tempered oil over the mango and spice mixture. Mix well to ensure the mango pieces are coated with the oil.

• If you want to preserve the pickle for a longer duration, you can add vinegar to the mixture. This helps in preserving the pickle and adds a tangy flavor.
• Add vinegar to the mango mixture and mix well.

• Transfer the prepared mango pickle into a clean, dry glass jar.
• Press down the mango pieces firmly to remove any air bubbles.
• Ensure that the pickle is completely submerged in oil.

• Close the jar tightly with a lid and place it in a cool, dry place away from direct sunlight.
• Allow the pickle to mature for at least 3-4 days before consuming. The flavors will develop and intensify over time.

• Enjoy your homemade mango pickle as a condiment with rice, roti, or any Indian meal.

Note: Remember to use a clean, dry spoon every time you take out the pickle to prevent spoilage. Properly stored, this pickle can last for several months.