SAEDNEWS: Bandari mango pickle is one of the most popular pickles in southern Iran, with a uniquely sweet-and-sour flavor that can be served as a flavorful accompaniment to a variety of dishes.
Mango pickle is a traditional and popular condiment enjoyed in many countries such as India, Pakistan, and Iran alongside meals. In Iran, variations like black mango pickle, unripe mango pickle, Bandar Abbas-style mango pickle, or southern-style mango pickle each have their own devoted following. In this section, we will guide you through the simplest way to prepare mango pickle, along with tips to make it extra delicious.
Ingredient | Quantity |
|---|---|
Green mangoes | 1 kg |
Salt | 1 tablespoon |
Turmeric | 1 tablespoon |
Red chili powder | ½ tablespoon |
Pickling spices | 2 tablespoons |
White vinegar | As needed |
Peel the mangoes and cut them into thin slices.
Sprinkle the sliced mangoes with salt, turmeric, and red chili powder.
Let the mangoes rest at room temperature for 12 hours.
Place the mangoes in a jar and layer them with pickling spices.
Pour white vinegar over the mangoes until they are fully covered.
Seal the jar tightly and leave it in a warm place for one week until the pickle is ready.
One key to flavor is using special mango pickling spices, which may include black pepper, green cardamom, green cumin, cinnamon, and safflower, mixed in varying proportions. Another version combines red chili, coriander seeds, fennel, black seed, and safflower.
To keep the mangoes intact, mix only olive oil with boiled vinegar and add it to the mangoes. Avoid boiling the pickle once added.
For unripe mango pickle with tamarind, boil the vinegar with tamarind before adding it to the prepared mangoes.
For a rich, flavorful southern or Khuzestani-style pickle, let the mangoes rest with the spices after washing, then mix with olive oil and vinegar.
For Bandar-style pickle, lightly toast coriander seeds with black seeds, red chili, and black pepper in a pan for a few minutes to release their aroma, then add to the pickle.
Some people add garlic to enhance the flavor.
Another method involves adding a little tamarind to the vinegar, simmering it gently, straining, then simmering again for 7–8 minutes. Add ½ cup sweet pomegranate paste or date syrup, then the mangoes. Let cool completely before adding garlic and black seeds, transfer to a jar, and seal tightly.
