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 1–2 hours so the flavors infuse.
Store in an airtight glass jar and refrigerate. Stays good for up to 15 days.
Adjust the amount of jaggery based on your preference for sweetness.
Ensure the mangoes are fresh and firm for the best texture.
How long does the mango pickle last?
The mango pickle can be stored in an airtight glass jar in the refrigerator for up to 15 days.
Can I use ripe mangoes for this pickle?
It's best to use raw mangoes for this pickle to achieve the desired tangy flavor.
Is there a substitute for jaggery?
You can use brown sugar as a substitute for jaggery, but the flavor might slightly differ.
Can I make this pickle less spicy?
Yes, you can reduce the amount of red chilli powder to make the pickle less spicy.
What is the purpose of hing in the recipe?
Hing adds a unique flavor and aids in digestion.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
