A quick, tangy, spicy, and sweet mango pickle that’s ready in no time!
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Slice the raw mangoes into thin juliennes.
In a bowl, add turmeric powder, red chilli powder, salt, and jaggery to the mangoes. Mix well.
Heat oil in a pan. Add mustard seeds, fennel seeds, and hing. Let them splutter.
Pour the hot tadka over the mango mixture and stir well.
Let it sit for 1 to 2 hours so the flavors infuse.
Store in an airtight glass jar and refrigerate. It stays good for up to 15 days.
Adjust the amount of jaggery based on your sweetness preference.
Ensure the jar is completely dry before storing the pickle to increase its shelf life.
How long can I store this pickle?
The pickle stays good for up to 15 days when refrigerated.
Can I use ripe mangoes for this recipe?
This recipe is specifically for raw mangoes, as they provide the desired tanginess.
Is this pickle spicy?
Yes, the pickle has a spicy kick due to the red chilli powder, but you can adjust the spice level to your taste.
What can I serve this pickle with?
This pickle pairs well with rice, roti, or as a side with various Indian dishes.
Can I make this pickle without jaggery?
Yes, you can omit jaggery if you prefer a completely tangy and spicy flavor.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
