30-Minute Raw Mango Serrano Pepper Pickle
Tangy fermented pickle combining raw green mango, fresh ginger, and serrano peppers infused with mustard oil, fennel seeds, and salt. Sun-cured over 20 days until peppers turn pale green and lose their sharp heat. A traditional Indian condiment with balanced spice and sourness.
Ingredients
Instructions
- 1
Wash and dry mango, ginger, and serrano peppers with clean paper towels.
- 2
Cut ginger and mango into bite-size pieces.
- 3
Slit serrano peppers down the middle lengthwise, keeping both halves intact.
- 4
Spread all cut ingredients on a paper towel-lined board and dry in a cool, dry place away from moisture for 2-3 hours.
- 5
In a clean sterilized jar, combine mustard oil, salt, crushed red pepper flakes, and fennel seeds. Stir well.
- 6
Using sterilized tongs, transfer dried mango, ginger, and serrano peppers to the jar and pack tightly.
- 7
Cap the jar tightly and shake well.
- 8
Place in direct sun daily for 20 days until pepper and mango skins turn pale green.
- 9
Serrano peppers will mellow in flavor and become ready to eat. Mango can be consumed immediately or sun-cured further as desired.
Tips
Ensure all equipment and jars are properly sterilized to prevent fermentation spoilage.
Sun exposure is critical for flavor development and the softening of pepper heat.
The pale green color of skins indicates proper curing completion.
Good to Know
Store in cool, dry place away from direct sunlight after curing. Stays fresh for several months in sealed jar.
Prepare pickle 20 days in advance. Can be made in larger batches for extended storage.
Serve as condiment with rice, bread, or curries. Pairs well with rich, spiced dishes.
Common Mistakes
Do not skip the 2-3 hour pre-drying step to avoid excess moisture causing spoilage.
Do not use non-sterilized jars or equipment to avoid bacterial contamination.
Do not bring jar indoors during curing period to avoid interrupted fermentation process.
Substitutions
higher heat level