Making mango pickle at home using olive oil and vinegar is a flavorful way to preserve mangoes and enjoy their tangy, spicy taste. This recipe combines the tropical sweetness of mangoes with the richness of olive oil and the tanginess of vinegar, resulting in a delicious pickle that pairs well with many dishes. Here’s how to make mango pickle at home:

Ingredients:

• Raw mangoes, diced: 4 cups (600-700 g)
• Olive oil: 1 cup (240 ml)
• Vinegar (white or apple cider): 1/2 cup (120 ml)
• Mustard seeds: 2 tablespoons (20 g)
• Fenugreek seeds: 1 teaspoon (5 g)
• Fennel seeds: 1 tablespoon (10 g)
• Red chili powder: 2-3 tablespoons (30-45 g), adjust to taste
• Turmeric powder: 2 teaspoons (10 g)
• Salt: 4-6 tablespoons (60-90 g), adjust to taste
• Asafoetida (hing): 1/2 teaspoon (2 g), optional

Instructions:

1. Prepare the Mangoes:
   • Wash and dry the raw mangoes.
   • Cut the mangoes into small pieces, discarding the seeds.
2. Prepare the Spices:
   • Heat a small pan over medium heat.
   • Add mustard seeds, fenugreek seeds, and fennel seeds.
   • Toast the spices until they become fragrant, about 1-2 minutes.
   • Remove from heat and grind the spices into a coarse powder.
3. Mix the Spices and Mangoes:
   • In a large bowl, combine the diced mangoes, ground spices, red chili powder, turmeric powder, salt, and asafoetida (if using).
   • Mix everything thoroughly until the mangoes are well-coated with the spice mixture.
4. Heat Olive Oil:
   • In a skillet or saucepan, heat the olive oil over low heat.
   • Once the oil is warm, remove it from the heat and let it cool slightly.
5. Combine Mangoes and Oil:
   • Add the seasoned mangoes to a clean, dry glass jar.
   • Pour the warm olive oil over the mangoes, ensuring they are fully submerged.
6. Add Vinegar:
   • Pour the vinegar over the mangoes, making sure they are fully covered.
7. Seal and Store:
   • Seal the jar tightly with a lid.
   • Let the pickle sit at room temperature for 2-3 days to allow the flavors to meld, shaking the jar daily to mix the contents.
   • After 2-3 days, store the pickle in the refrigerator.

Serving Suggestions:

• Serve the mango pickle with rice, roti, paratha, or as a side to any meal.
• Use it to enhance the flavor of salads, sandwiches, or wraps.

Tips:

• Adjust the amount of chili powder and salt according to your taste preferences.
• The pickle can be stored in the refrigerator for several weeks.
• Always use clean, dry utensils to handle the pickle to avoid contamination.

Enjoy your homemade mango pickle made with olive oil and vinegar! Let me know if you have any more questions.