Instant Mango Pickle
This raw mango pickle recipe that I'm sharing with you today is a secret recipe that I learnt almost 25 years ago. There is an interesting story behind it. It so happened that I was returning from a wedding along with my husband and children from Talwara in Panjab. Some...
Ingredients
Basic Ingredients For the Pickle
- 2kgraw mangoes, peeled and chopped
- 1/2kgonions, chopped into mid sized pieces
- 1bundlegreen chillies, chopped into chunks (optional)
- 1 1/2cupmustard oil, heated just up to smoking point and left to cool a bit
- 1cupsugar
- 1cupAchaar (pickle) masala
Ingredients for Pickle Dry Masala
- 2tbsproughly ground fenugreek seeds (methi dana)
- 4tbspturmeric (haldi)
- 2tbspred chili powder
- 2tbspdegi mirch
- 4tbsproughly ground aniseed (saunf)
- 1tspkalonji (optional)
- 1/2cupsalt, or more according to taste
Nutrition (per serving)
Calories
171.1kcal (8.55%)
Protein
2.1g (4.22%)
Carbs
31.6g (11.48%)
Sugars
10.5g (21.06%)
Healthy Fat
10.3g
Unhealthy Fat
1.6g
% Daily Value based on a 2000 calorie diet
How to make Instant Mango Pickle
Place the cut mango pieces and chopped onions in a large bowl or thali.
Make the dry pickle masala by mixing all its ingredients together.
Add this pickle masala to the mangoes. See tips and tricks in end.
Also add in the sugar and cold pressed mustard oil which is a very healthy oil to use in pickles and general cooking too. Mix everything really well. That's it!
Transfer this mixture to an airtight jar and leave it to rest for half an hour.
Viola! This pickle is ready to be eaten the very same day within 30 minutes of resting time as all the juices combine with the masalas and the sugar creating a delicious concoction.
You may leave the jar outside or on the kitchen counter for a day, but thereafter store in the refrigerator for longer shelf life, particularly in warm weather.
You can enjoy with any meal, rice or roti, as this pickle adds the necessary life to even the blandest of food on your plate. Happy Cooking!
Nutrition (per serving)
Nutrition (per serving)
Calories
171.1kcal (8.55%)
Protein
2.1g (4.22%)
Carbs
31.6g (11.48%)
Sugars
10.5g (21.06%)
Healthy Fat
10.3g
Unhealthy Fat
1.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If due to unavailability of certain ingredients or not getting time to make the dry pickle masala, you can also opt for a ready-made pickle mix available in your local grocery or a good trusted brand from here. I always get good results when I use this readymade masala.
Keep it refrigerated for longer shelf life.
Ideally, the oil should just cover the pickle, further helping to increase shelf life.
You can adjust seasoning and spices as per your liking.
You can eliminate the green chilies if you don't like them.
This achaar is great for your digestive health.
You can enjoy this delicious mango pickle the very same day! It’s truly instant and will be loved by everyone.
FAQS
How do I make Instant Mango Pickle and what is the cooking process?
To make Instant Mango Pickle, start by peeling and chopping 2 kg of raw mangoes and 0.5 kg of onions. In a separate bowl, mix together the dry pickle masala ingredients, including turmeric, red chili powder, and fenugreek seeds. Combine the mangoes and onions with the masala, add sugar and cooled mustard oil, and mix thoroughly. Let the mixture rest for half an hour before transferring it to an airtight jar. This pickle is ready to enjoy the same day!
Is Instant Mango Pickle suitable for a vegan diet?
Yes, Instant Mango Pickle is suitable for a vegan diet as it contains no animal products. The ingredients are all plant-based, making it a delicious and healthy option for those following a vegan lifestyle.
What are some good substitutions for ingredients in Instant Mango Pickle?
If you don't have raw mangoes, you can try using green apples for a similar tartness. For those who prefer less heat, you can omit the green chillies or reduce the amount of red chili powder. Additionally, if mustard oil is not available, you can substitute it with another oil like sunflower or canola oil, though the flavor may differ slightly.
How should I store Instant Mango Pickle for maximum freshness?
To store Instant Mango Pickle, transfer it to an airtight jar and keep it in the refrigerator after the initial resting period. This will help preserve its flavor and freshness for a longer time, especially in warm weather. It can last for several weeks when stored properly.
What dishes pair well with Instant Mango Pickle?
Instant Mango Pickle pairs wonderfully with a variety of dishes. It enhances the flavor of plain rice, roti, or parathas, and can also be served alongside curries or lentil dishes. Its sweet, sour, and savory profile adds a delightful kick to any meal!
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Ritu Nanda
(@no1cookingbyritu)
“Exploring the science of deliciousness!” I invite all you wonderful food lovers to join me on a culinary journey as I delve into new wholesome recipes and baking adventures. As a content creator and physicist,I combine my love for science and culinary arts to share mouth-watering food ideas with you. Let’s cook, bake, and enjoy the wonders of food together! “Exploring the science of deliciousness!” I invite all you wonderful food lovers to join me on a culinary journey as I delve into new wholesome...
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