Instant Mango and Chilli Pickle

Name: Instant Mango and Chilli Pickle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10
Cuisine: Indian
Ingredients: 250 g Raw Mango (grated); 100 g Green chilli; 0.33 cup Mustard oil; 2 tbsp White vinegar; 2 tbsp Salt; 2 tbsp Fennel seeds; 1 tbsp Yellow mustard (crushed); 1 tsp Turmeric powder; 1 tsp Kashmiri Red chilli powder (optional); 2 tsp Mustard seeds; 2 tsp Fenugreek seeds; 0.5 tsp Black pepper; 2 pinch Asafoetida

This instant mango and chilli pickle recipe is a quick and flavorful way to preserve the tangy taste of raw mangoes and the spicy kick of green chillies. Perfect for adding a burst of flavor to your meals, this recipe uses simple spices and mustard oil to create a traditional Indian pickle. You can watch its detailed recipe on my YouTube channel, Cooking_with_tripti. My YouTube channel link is in bio.

Yellow mustard (crushed)

Kashmiri Red chilli powder (optional)

Calories

112.8kcal (5.64%)

Protein

1.1g (2.16%)

Step 1

Wash, dry, and peel the raw mango. Grate it finely.

Step 2

Wash and dry the green chillies. Chop them into bite-sized pieces.

Step 3

Preheat mustard oil in a pan.

Step 4

Once the oil is hot, turn the flame to medium and add fenugreek seeds.

Step 5

Add mustard seeds on low flame along with asafoetida.

Step 6

Add fennel seeds and sauté the spices.

Step 7

Add the chopped green chillies and grated raw mango. Stir for two minutes.

Step 8

Add red chilli powder, turmeric powder, crushed yellow mustard, crushed black pepper, and salt. Mix well.

Step 9

Turn off the gas and add vinegar. Mix thoroughly.

Step 10

Transfer the pickle into a bowl and let it cool down. Once cooled, store it in a dry jar.

Calories

112.8kcal (5.64%)

Protein

1.1g (2.16%)

Ensure the mango and chillies are completely dry before using them to prevent spoilage.

Use a clean and dry jar to store the pickle to extend its shelf life.

Adjust the quantity of red chilli powder based on your spice preference.

Allow the pickle to cool completely before storing to avoid condensation inside the jar.

How long does this pickle last?

If stored in a clean, dry jar, this pickle can last for years.

Can I use another type of oil?

Mustard oil is traditional for Indian pickles, but you can use another oil if preferred. However, the flavor may differ.

Can I skip the vinegar?

Vinegar helps preserve the pickle and adds tanginess. It is recommended not to skip it.

Is Kashmiri red chilli powder necessary?

No, it is optional. It adds color and mild heat but can be omitted.

Can I use powdered fennel seeds?

Whole fennel seeds are preferred for texture and flavor, but powdered fennel can be used if necessary.

Yellow mustard (crushed)

Kashmiri Red chilli powder (optional)

Calories

112.8kcal (5.64%)

Protein

1.1g (2.16%)

Step 1

Wash, dry, and peel the raw mango. Grate it finely.

Step 2

Wash and dry the green chillies. Chop them into bite-sized pieces.

Step 3

Preheat mustard oil in a pan.

Step 4

Once the oil is hot, turn the flame to medium and add fenugreek seeds.

Step 5

Add mustard seeds on low flame along with asafoetida.

Step 6

Add fennel seeds and sauté the spices.

Step 7

Add the chopped green chillies and grated raw mango. Stir for two minutes.

Step 8

Add red chilli powder, turmeric powder, crushed yellow mustard, crushed black pepper, and salt. Mix well.

Step 9

Turn off the gas and add vinegar. Mix thoroughly.

Step 10

Transfer the pickle into a bowl and let it cool down. Once cooled, store it in a dry jar.

Calories

112.8kcal (5.64%)

Protein

1.1g (2.16%)

Ensure the mango and chillies are completely dry before using them to prevent spoilage.

Use a clean and dry jar to store the pickle to extend its shelf life.

Adjust the quantity of red chilli powder based on your spice preference.

Allow the pickle to cool completely before storing to avoid condensation inside the jar.

How long does this pickle last?

If stored in a clean, dry jar, this pickle can last for years.

Can I use another type of oil?

Mustard oil is traditional for Indian pickles, but you can use another oil if preferred. However, the flavor may differ.

Can I skip the vinegar?

Vinegar helps preserve the pickle and adds tanginess. It is recommended not to skip it.

Is Kashmiri red chilli powder necessary?

No, it is optional. It adds color and mild heat but can be omitted.

Can I use powdered fennel seeds?

Whole fennel seeds are preferred for texture and flavor, but powdered fennel can be used if necessary.

Instant Mango and Chilli Pickle

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

112.8kcal (5.64%)

Protein

1.1g (2.16%)

Carbs

3.9g (1.4%)

Sugars

2.0g (4.1%)

Healthy Fat

10.8g

Unhealthy Fat

1.3g

% Daily Value based on a 2000 calorie diet

How to make Instant Mango and Chilli Pickle

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

112.8kcal (5.64%)

Protein

1.1g (2.16%)

Carbs

3.9g (1.4%)

Sugars

2.0g (4.1%)

Healthy Fat

10.8g

Unhealthy Fat

1.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Instant Mango and Chilli Pickle

Stuck mid-recipe?

Ingredients

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

112.8kcal (5.64%)

Protein

1.1g (2.16%)

Carbs

3.9g (1.4%)

Sugars

2.0g (4.1%)

Healthy Fat

10.8g

Unhealthy Fat

1.3g

% Daily Value based on a 2000 calorie diet

How to make Instant Mango and Chilli Pickle

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

112.8kcal (5.64%)

Protein

1.1g (2.16%)

Carbs

3.9g (1.4%)

Sugars

2.0g (4.1%)

Healthy Fat

10.8g

Unhealthy Fat

1.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS