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Instant Mango Pickle recipe
5.0
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Prep Time
50min
Cook Time
15min
Total Time
1hr 5min
IndianSideCondimentVegetarianVeganDairy-FreeGluten-FreeNut-Free

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

38 Servings
(1 serving = 25g)

Basic Ingredients For the Pickle

  • 2kg
    raw mangoes, peeled and chopped
  • 1/2kg
    onions, chopped into mid sized pieces
  • 1bundle
    green chillies, chopped into chunks (optional)
  • 1 1/2cup
    mustard oil, heated just up to smoking point and left to cool a bit
  • 1cup
    sugar
  • 1cup
    Achaar (pickle) masala

Ingredients for Pickle Dry Masala

  • 2tbsp
    roughly ground fenugreek seeds (methi dana)
  • 4tbsp
    turmeric (haldi)
  • 2tbsp
    red chili powder
  • 2tbsp
    degi mirch
  • 4tbsp
    roughly ground aniseed (saunf)
  • 1tsp
    kalonji (optional)
  • 1/2cup
    salt, or more according to taste

Method

  1. Place the cut mango pieces and chopped onions in a large bowl or thali.

    Step 1.1: Place the cut mango pieces and chopped onions in a large bowl or thali
  2. Make the dry pickle masala by mixing all its ingredients together.

    Step 1.1: Make the dry pickle masala by mixing all its ingredients together
    Step 1.2: Make the dry pickle masala by mixing all its ingredients together
  3. Add this pickle masala to the mangoes. See tips and tricks in end.

    Step 1.1: Add this pickle masala to the mangoes
  4. 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!

    Step 1.1: Also add in the sugar and[ ](https://amzn
    Step 1.2: Also add in the sugar and[ ](https://amzn
    Step 1.3: Also add in the sugar and[ ](https://amzn
  5. Transfer this mixture to an airtight jar and leave it to rest for half an hour.

    Step 1.1: Transfer this mixture to an airtight jar and leave it to rest for half an hour
  6. 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.

    Step 1.1: 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
  7. 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.

  8. 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!

Tips & Tricks

  1. 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.

  2. Keep it refrigerated for longer shelf life.

  3. Ideally, the oil should just cover the pickle, further helping to increase shelf life.

  4. You can adjust seasoning and spices as per your liking.

  5. You can eliminate the green chilies if you don't like them.

  6. This achaar is great for your digestive health.

  7. You can enjoy this delicious mango pickle the very same day! It’s truly instant and will be loved by everyone.

Reviews

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Recipe by

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...

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