In india pickles are a must in our platter. Pickles complete a meal. And tasty mango pickle makes the food more enjoyable. Mango pickle can accompany any meal be it rice, rotis or khichdi. We are sharing the recipe of instant mango pickle which us very easy to make
Wash the raw mangoes and dry them thoroughly with a clean kitchen towel.
Chop the mangoes into medium or small pieces as desired.
Heat a small skillet
Add half cup sesame seed oil
When the oil is hot add in mustard seeds
When the mustard seeds crackle, switch off the flame and add in asafoetida powder.
Let this tempering cool.
While the tempering is cooling, add salt and spices to the chopped mangoes
Add in salt, red chilli powder, mustard powder, fenugreek seed powder and mix well until the masala coat the mangoes.
Now pour the tempering which has cooled down.
Instant mango pickle is ready
Store in clean glass bottle.
This mango pickle stays well for 3 days without refrigeration and for a month in the refrigerator.
Take out small portions with a clean spoon and use while letting the bottle remain in the fridge.
Do check out our other pickle recipes like lemon pickle, ginger pickle, ginger garlic pickle, tomato pickle
2 raw mangoes 850 grams together
1/2 cup sesame seed oil
1 tsp mustard seeds
1 tsp asafoetida powder
1.5 tbsp rock salt
3 tbsp Kashmiri red chilli powder
1.5 tbsp mustard powder
1.5 tsp fenugreek seed powder