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Rice Recipe

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This authentic Indian Green Mango Pickle, or Harae Aam ki Chutni, offers a tangy, spicy, and savory condiment perfect for enhancing simple rice dishes. The raw green mangoes are salted to draw out moisture and tenderize the fruit, then preserved in a fragrant blend of mustard, fennel, and fenugreek seeds heated in oil. The result is a potent, flavorful pickle that balances heat with acidity. It is an excellent addition to weeknight meals, pairing wonderfully with lemon rice or tamarind rice. This recipe captures the nostalgic essence of homemade Indian pickles, delivering a burst of flavor that complements bland staples while adding a kick of heat and depth to your table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 3107.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This authentic Indian Green Mango Pickle, or Harae Aam ki Chutni, offers a tangy, spicy, and savory condiment perfect for enhancing simple rice dishes. The raw green mangoes are salted to draw out moisture and tenderize the fruit, then preserved in a fragrant blend of mustard, fennel, and fenugreek seeds heated in oil. The result is a potent, flavorful pickle that balances heat with acidity. It is an excellent addition to weeknight meals, pairing wonderfully with lemon rice or tamarind rice. This recipe captures the nostalgic essence of homemade Indian pickles, delivering a burst of flavor that complements bland staples while adding a kick of heat and depth to your table.
Ingredients
  • 3 Green mangoes (11/4 lbs/600g total) ,
  • 1/4 -in/6-mm)
  • 3/4 cups (75 g) salt
  • 11/2 Cups (375 ml) oil
  • 1 tablespoons Black mustard seeds
  • 1 teaspoons Fennel seeds
  • 1 teaspoons Fenugreek seeds
  • 2 Dried red chili peppers, broken into
Directions
  1. 1
    Peel the green mangoes and cut them into small 1/4-inch (6-mm) dice.
  2. 2
    Place the diced mangoes in a large bowl and toss thoroughly with the salt.
  3. 3
    Cover the bowl and let the mangoes rest at room temperature for 8 hours to draw out moisture.
  4. 4
    Drain any excess liquid from the salted mangoes.
  5. 5
    Heat the oil in a heavy-bottomed pan or skillet over medium heat.
  6. 6
    Add the black mustard seeds and fry until they begin to splutter and pop.
  7. 7
    Add the fennel seeds, fenugreek seeds, and broken dried red chili peppers to the hot oil.
  8. 8
    Saut&# 195;© the spices for about 1 minute until fragrant, being careful not to burn the fenugreek.
  9. 9
    Turn off the heat and allow the oil and spice mixture to cool slightly.
  10. 10
    Pour the hot oil mixture over the drained mangoes and mix well to combine.
  11. 11
    Transfer the pickle to a clean, dry glass jar with a tight-fitting lid.
  12. 12
    Let the pickle rest at room temperature for 24 hours before refrigerating to allow flavors to meld.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 3107.2kcal
% Daily Value *
Total Fat 333.5g514%
Saturated Fat 50.1g251%
Cholesterol 0.0mg0%
Sodium 175541.9mg7315%
Total Carbohydrate 44.4g15%
Dietary Fiber 14.0g57%
Sugars 12.0g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This pickle will keep nicely in the refrigerator for a couple of months. Ensure the mangoes are always submerged under the oil layer to prevent mold.

Serving: Serve Green Mango Pickle with any rice dish. It pairs particularly well with Lemon Rice with Peanuts or Tamarind Rice. Wash it all down with a glass of Salted Lassi for a complete meal.

Spice Level: DonâÂÂt be alarmed by the amount of chili peppers used. Indian pickles are indeed very potent and are flavored with a lot of salt, chili peppers, and oil, which helps to preserve them. You can adjust the number of chilies based on your heat preference.

Variations: There are thousands of different variations of mango pickle recipes, and you will find a version of this in every home in India. Feel free to adjust the spice blend to suit your family's taste.

Keywords: green mango, pickle, indian, chutney, spicy, mustard seeds, fennel seeds, fenugreek, dried chili, preserved, condiment, vegan, gluten free, make ahead, traditional, flavorful, homemade, rice accompaniment, spices, oil preserved
Read it online: https://www.chefs-mate.com/recipe/rice-recipe-90/