Mango Pickle
インドの福神漬け！強烈な酸味と塩気がご飯の消費を加速させる
Description
India's representative pickle, cutting sour unripe green mangoes bite-sized, pickling in mustard oil, massive spices, and salt, fermented under sunlight.
Classification: For Everyone,Pickles,Sour and Spicy
Shops selling Mango Pickle
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Green mango
- Mustard oil
- Fennel
- Mustard seeds
- Fenugreek
- Red chilies
- Turmeric
- Salt
Instructions
- Cut sour green mangoes into dice with seeds (or pitted).
- Mix fennel, mustard seeds, Methi, red chilies, turmeric, massive salt, coat mangoes with heated-and-cooled mustard oil.
- Pack in a jar, cover with cloth, leave in a sunny place for weeks to ferment/age until spice flavors penetrate mangoes and oil floats.
Learn more Substitutes, pairings, tips
Key spices
Fennel、Mustard seeds、Fenugreek、Red chilies、Turmeric
Substitutes at Japanese supermarkets
Fukujinzuke or pickled plums (as a sub for texture and acidity)
Pairing
Curries in general, Paratha, Plain yogurt
Trivia
[Trend] A 'flavor-changing item' invariably served on the edge of Indian set meal (Meals/Thali) plates. Not simmered with curry, but nibbled in small amounts between bites to reset the mouth, like Japanese 'Umeboshi' or 'Shiokombu'.
Eating tips & etiquette
[Unique Eating] Rub a tiny bit of Achar taken on fingertips into monotonous lentil curries (Dal) or white rice, adding an intense accent to the flavor!
Allergen
None