Raw Mango and Serrano Pepper Pickle
Oil based Pickle with longer shelf life
Posted By Savita
I promised to share with you few pickle recipes this summer. Earlier we learnt to make quick "no oil" pickle. Today lets make oil based pickle which can have very long shelf life (only if you can avoid to eat quickly). This pickling process does not require cooking, oil based pickles are kept in air tight container under full sun for 20-25 days till oil and salt preserve the ingredients and mellow their crunchy raw texture. Raw green mangoes, ginger and Serrano peppers are most common ingredients for this pickle, they can sustain preserving and stay good for more than a year and ginger also adds an extra depth of flavor.
Total Time: Prep Time: Cook Time:
- 1 lbs Raw Green Mango
- 250 Grams Ginger (Fresh Ginger Root)
- 7-10 Serrano pepper
- 1 Cup Mustard oil
- 1& 1/2 tbsp Salt
- 1/2 tbsp Red Pepper Flakes (Crushed Red Pepper)
- 1 tbsp Fennel Seeds
- 1. Wash and dry the ingredients with clean paper towel. Cut ginger and mango into bite size pieces. Slit the Serrano peppers in middle but leave intact both parts. Spread all cut ingredients on a board lined with paper towel and let it dry for 2-3 hours in a cool dry place away from tap/sink etc.
- 2. In a clean sterilized jar, add oil, salt, crushed pepper, fennel seeds, fenugreek seeds (if using). Stir well, then use sterilized tongs to transfer mango, ginger, Serrano peppers into the jar and pack tightly. Place the lid back, cap it tight and shake well. Keep in sun every day for 20 days or till skin of peppers and mangos is pale green.
Serrano peppers will be ready to nibble by this time and will not have that sharp pepper taste, you can start eating mango too or keep it in sun in a clean place outside once a while.
Additional Notes:Please note this pickle does not require refrigeration.
Savita's Notes:Only take care to wash and dry ingredients thoroughly because even tiny bit moisture can cause mold and spoil the show.