There is something magical about the art of pickle-making in India. The flavorful combination of spices, the burst of tanginess, and the fiery kick of heat all dance together to create a symphony for your taste buds. In every corner of India, pickle-making holds a place of pride and tradition, with each region showcasing its unique flavors and methods. Today, I am excited to share with you a collection of vibrant and tantalizing pickle recipes from India that will transport you to the bustling streets and warm kitchens of this incredible country.

Ingredients:

• 2 medium raw mangoes, peeled and cut into small pieces
• 4-5 fresh green chilies, slit lengthwise
• 1/2 cup mustard seeds
• 1/4 cup fenugreek seeds
• 1/4 cup fennel seeds
• 1/4 cup cumin seeds
• 1/4 cup turmeric powder
• 1/4 cup red chili powder
• 1/4 cup salt
• 1 cup mustard oil
• 2 tablespoons asafoetida

Instructions:

1. Prepare the mangoes:

Wash and peel the raw mangoes, then cut them into small, bite-sized pieces. Make sure they are fully ripe but still firm.

2. Dry roast the spices:

In a pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and cumin seeds until they release a fragrant aroma. Grind them into a fine powder using a spice grinder or mortar and pestle.

3. Mix the spices:

In a bowl, combine the ground powder with turmeric powder, red chili powder, and salt. Mix well to form a spicy masala mix.

4. Heat the oil:

In a heavy-bottomed pan, heat the mustard oil until it starts to smoke slightly. Turn off the heat and let it cool down slightly.

5. Assemble the pickle:

In a clean and dry glass jar, layer the mango pieces and green chilies alternately. Sprinkle the spice mix liberally between the layers.

6. Add the oil:

Once the layered jar is filled with mangoes and spices, pour the slightly cooled mustard oil over the top. Make sure the mango pieces are completely submerged in the oil.

7. Let it marinate:

Seal the jar tightly and place it in a warm, sunny spot for at least a week to allow the flavors to meld together and the mangoes to pickle.

8. Enjoy:

After a week, your Indian Pickle Collection is ready to be enjoyed! Serve a spoonful of these vibrant delights alongside your favorite Indian meal, or pair them with some steamed rice and yogurt for a simple and delicious meal.

Tips:

• Experiment with different varieties of mangoes for unique flavors.
• Adjust the chili powder according to your spice preference.
• Store the pickles in a cool, dark place to preserve their flavors for a longer duration.

Indulge in the myriad flavors of India with this delightful Indian Pickle Collection that is sure to add a burst of tanginess and spice to your culinary adventures!