Udupi · 20 g
Udupi Mango Pickle
What it is
This is a traditional Indian condiment made from raw mangoes that have been preserved and flavored with a blend of spices. The mangoes are typically cut into pieces and then marinated in oil and a mixture of ground spices, which can include mustard seeds, fenugreek, turmeric, chili powder, and asafoetida. The process results in a tangy, spicy, and slightly sweet flavor profile that is characteristic of Indian pickles. It is a popular accompaniment to many Indian meals.
How people cook with it
Mango pickle is a versatile condiment that adds a burst of flavor to a variety of dishes. It is most commonly served as a side dish.
- With rice and dal
- Alongside flatbreads
- To spice up sandwiches
- As a side for savory snacks
To serve, simply open the jar and take out a small portion of the pickle. It is typically eaten in small amounts alongside main meals. The oil in the pickle helps to preserve it and also contributes to its flavor. You can add a small spoonful to your plate of rice and lentil stew, or serve it with Indian breads like roti or paratha. It can also be used to add an exciting kick to less flavorful dishes or even as a spread in wraps and sandwiches for an unexpected twist.
How it differs from similar foods
This mango pickle is distinguished by its specific blend of spices, which may vary from other regional Indian pickles. The type of mango used and the curing process also contribute to its unique texture and taste. Some pickles are sweeter, while others are primarily sour or intensely spicy. This particular variety offers a balanced combination.
Who it is for
Home cooks and those who enjoy the bold flavors of Indian cuisine often use this pickle.
How to keep the rest
To maintain its freshness and flavor, keep the jar tightly sealed in a cool, dry place away from direct sunlight. Once opened, it is best to refrigerate the pickle to extend its shelf life. Ensure that only a clean, dry spoon is used to remove the pickle from the jar to prevent contamination and spoilage.