Quick and Delicious Pickles for the Summer Season
The mere mention of pickles is enough to make one’s mouth water. In Indian cuisine, pickles hold a special and irreplaceable place, enhancing the flavor of any meal. Their popularity is not limited to India; Indian pickles are loved and consumed in various parts of the world. Among the many varieties available, oil-based pickles remain the most common and traditional in India. Mango pickles, lemon pickles, and green chili pickles are widely enjoyed across households.
Here are a few quick and easy pickle recipes you can try this summer:
Instant Green Chili Pickle
Ingredients:
- 250 g green chilies
- 5–6 large lemons
- 1 tbsp split mustard dal (rai dal)
- 1 tsp asafoetida (hing)
- Salt to taste
Method:
- Wash the green chilies, remove the stems, dry them thoroughly, and coarsely grind in a mixer.
- Cut the lemons into pieces and remove all seeds.
- Grind the lemon pieces into a fine paste.
- Mix the lemon paste, ground chilies, hing, mustard dal, and salt together.
- The pickle is ready to consume within two days as it matures quickly.
For fasting days, skip mustard dal and hing, and instead, add a little sugar to enhance flavor.
Classic Mango Pickle
Ingredients:
- 1.5 kg firm raw mangoes (approx. 13–14 medium-sized)
- 250 g salt
- 2 tbsp fenugreek seeds
- 4 tbsp turmeric powder
- 10 g solid asafoetida
- 8 tbsp red chili powder
- 100 g split mustard dal
- 250 g sesame oil (or any edible oil)
- 3 tbsp mustard seeds for tempering
Method:
- Dry roast the salt to reduce water release from mangoes.
- Wash and wipe the mangoes dry, then cut into medium-sized pieces.
- Rub the mango pieces with salt and turmeric and set aside.
- In a pan, heat 3–4 tbsp oil and sauté fenugreek seeds and asafoetida. Then add turmeric and stir.
- Let this mixture cool and then mix in red chili powder. Grind the fenugreek and asafoetida.
- In a large steel bowl or tray, mix the mustard dal, salt, turmeric, red chili powder, ground fenugreek-asafoetida, and mango pieces.
- Add the remaining oil after preparing a mustard seed tempering. Pour this over the mixture and mix well.
- Transfer to a clean jar, ensuring all mango pieces are covered with oil.
Sweet Mango Pickle
Ingredients:
- 1 kg sour raw mangoes
- 100 g split mustard dal
- 50 g coriander seeds
- 25 g fenugreek seeds
- 500 g grated jaggery
- Salt and red chili powder to taste
- 2 tbsp powdered mix of cloves, cinnamon, and nutmeg
- Asafoetida
- Sesame oil (or any edible oil)
Method:
- Cut the mangoes into medium-sized pieces.
- Coarsely grind coriander seeds and fenugreek seeds.
- Grate the jaggery.
- Dry roast the mustard dal, coriander, and fenugreek powders.
- Mix red chili powder, asafoetida, and all spices in a large bowl.
- Pour hot oil over the spice mix and add the grated jaggery and salt.
- Mix in the mango pieces thoroughly.
- Heat more oil for tempering and pour it over the pickle. Store in a sterilized jar and stir occasionally.
Grated Mango Pickle
Ingredients:
- 1 kg grated raw mango
- 110 g salt
- 20 g sugar
- 10 g asafoetida
- 20 g powdered fenugreek
- 40 g powdered split mustard dal
- 30 g red chili powder
- 250 mg sodium benzoate (preservative)
Method:
- Wash and dry the mangoes. Peel and grate them.
- Mix grated mango with salt, sugar, asafoetida, fenugreek powder, mustard dal powder, and sodium benzoate.
- Spread the mixture under strong sunlight for a day, stirring occasionally.
- Once dried, mix in the red chili powder.
- Transfer the pickle into clean, sterilized, airtight jars.
- This pickle stays fresh for up to a year when stored properly.
Whether you’re craving something spicy, tangy, or sweet, these homemade pickles are sure to add a delightful zing to your summer meals. Prepare them easily at home and relish the flavors of tradition with every bite.