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Step-by-Step Mango Pickle Recipe with Mustard Oil (Sarson Ka Tel)

 

If you’re looking to add a burst of flavor to your meals, mango pickle made with Mustard Oil is a fantastic choice. This recipe uses the best mustard oil, Sarson Ka Tel, to create a spicy and tangy condiment that complements a wide variety of dishes. What is sarson ka tel and why it’s the secret ingredient? Let’s dive into this easy and mouth-watering recipe you can make at home!

What is Sarson Ka Tel?

You might be wondering, what is Sarson Ka Tel? It’s simply the Hindi name for Mustard Oil, a popular ingredient in Indian cooking. Mustard oil has a strong, pungent flavor, which is why it is often refined to make refined mustard oil. This oil is not only rich in flavor but also known for its numerous health benefits, making it the best mustard oil for pickling.

Ingredients for Mango Pickle

To make the perfect mango pickle, you’ll need:

  • 4 large raw mangoes (preferably firm and slightly tart)
  • 1 cup Mustard Oil (or Refined Mustard Oil for a milder flavor)
  • 2 tablespoons fennel seeds
  • 2 tablespoons fenugreek seeds
  • 1 tablespoon turmeric powder
  • 1 tablespoon red chili powder
  • 1 tablespoon mustard seeds (crushed)
  • Salt to taste
  • ½ tablespoon asafoetida (optional, but it enhances flavor)

Prepping the Mangoes

Before you start making the pickle, make sure to choose the right mangoes. Firm, raw mangoes work best for pickling because they hold their texture during the pickling process. Wash the mangoes thoroughly and pat them dry. Next, slice them into bite-sized pieces, ensuring that the peel remains intact for added flavor and texture.

Why Use Mustard Oil for Pickling?

Mustard oil, especially refined mustard oil, is widely regarded as the best mustard oil for pickling due to its unique flavor and preservation properties. It acts as a natural preservative, extending the shelf life of your pickle. Additionally, the pungent flavor of mustard oil complements the tartness of the mango, creating a perfect balance of taste. Think of mustard oil as the foundation of a well-built house; without it, the structure just wouldn’t hold!

Step-by-Step Mango Pickle Recipe

  1. Heat the Mustard Oil: Begin by heating the mustard oil until it reaches a smoking point. Once it starts to smoke, turn off the heat and allow it to cool slightly. This step ensures that the oil loses its raw, pungent taste.
  2. Prepare the Spices: In a separate bowl, mix together the fennel seeds, fenugreek seeds, turmeric powder, red chili powder, crushed mustard seeds, and asafoetida.
  3. Mix the Mangoes with Spices: Add the mango pieces to the spice mixture and stir well to coat each piece evenly. Let the mixture sit for 10-15 minutes so that the mangoes absorb the flavors.
  4. Add Mustard Oil: Pour the slightly cooled mustard oil over the mangoes and spices, making sure the oil completely covers the mixture. Stir well, and your pickle is almost ready!
  5. Resting Time: Transfer the pickle to a clean, airtight jar. Leave it in a cool, dry place for 5-7 days, shaking the jar daily to mix the ingredients. This step allows the flavors to develop fully.

Storing the Pickle

After the resting period, your mango pickle is ready to enjoy! Store the pickle in a cool, dry place, and ensure that the jar is always sealed tightly. This will help preserve its freshness for months. You can also refrigerate it for a longer shelf life.

How to Serve Mango Pickle

Mango pickle pairs wonderfully with Indian dishes like parathas, rice, and dal. It adds a spicy, tangy twist to simple meals and can even be served with snacks like pakoras. Whether you’re enjoying a casual family meal or a festive feast, mango pickle made with Sarson Ka Tel will elevate your dining experience.

Tips for the Best Mango Pickle

  • Use fresh, firm mangoes for the best texture.
  • Make sure all utensils and jars are dry to prevent spoilage.
  • Be generous with the mustard oil; it not only adds flavor but also preserves the pickle.
  • Allow the pickle to rest for at least a week before consuming it for maximum flavor.

Health Benefits of Mustard Oil

Did you know that Mustard Oil is rich in omega-3 fatty acids, which are great for heart health? This oil also contains natural antioxidants, making it a healthier alternative to other cooking oils. So, while you’re enjoying your spicy mango pickle, you’re also reaping the health benefits of mustard oil.

Common Mistakes to Avoid

  • Not heating the mustard oil: Skipping this step can result in a very pungent and bitter pickle.
  • Using wet utensils: Even a drop of water can spoil the entire batch.
  • Not enough salt: Salt acts as a preservative, so be sure to use enough.

Conclusion

Making mango pickles with Mustard Oil or Refined Mustard Oil is an easy and rewarding process that brings a burst of flavor to any meal. With this step-by-step recipe, you can create a traditional Indian pickle that your family will love. Plus, the health benefits of mustard oil make it a win-win!

For the best results, try Gulab Oils’ Mustard Oil for your pickling needs. You can buy Oils from our website or from your nearest store.

Contact Us today to learn more about our products and how they can enhance your cooking!

FAQs

1. Can I use refined mustard oil instead of regular mustard oil for pickling?

Yes, refined mustard oil has a milder flavor and can be used if you prefer a less pungent taste.

2. How long does a mango pickle last?

If stored properly in an airtight jar, it can last up to a year.

3. What is the difference between mustard oil and sarson ka tel?

They are the same thing! Sarson ka tel is the Hindi term for mustard oil.

4. Why is mustard oil used in pickling?

Mustard oil has natural preservative properties and adds a distinct flavor to the pickle.

5. Can I skip heating the mustard oil?

It’s best not to skip this step as it helps reduce the pungency of the oil.

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