Chatpatta Instant Mango Pickle

To make Chatpatta Instant Mango Pickle, start by washing, drying, and chopping 0.5 kg of raw mango. Mix the chopped mango with 2 tsp of pink salt and 2 tsp of degi mirch, and let it sit for 10 minutes. In a pan, heat 1 tbsp of sesame oil or mustard oil, then add 2 dry red chillies, 1 tsp of fenugreek seeds, 1 tsp of mustard seeds, and a pinch of asafoetida. After the spices are fragrant, add the mango mixture and stir well without overcooking. Let it cool, then store it in a glass container in the refrigerator.

Yes, Chatpatta Instant Mango Pickle is suitable for a vegan diet as it contains no animal products. The ingredients are all plant-based, making it a great addition to vegan meals.

If you don't have sesame oil, you can substitute it with mustard oil, which is also used in the recipe. Alternatively, you can use any neutral oil like sunflower or canola oil, but keep in mind that it may alter the flavor slightly.

To store Chatpatta Instant Mango Pickle, pour the cooled mixture into a clean glass container and seal it tightly. Refrigerate the pickle to keep it fresh. It can last for several weeks when stored properly in the fridge.

Chatpatta Instant Mango Pickle pairs wonderfully with a variety of dishes. It complements rice, dal, roti, or paratha beautifully. You can also serve it alongside grilled meats or as a tangy condiment in sandwiches and wraps.