Instant Mango and Chilli Pickle
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.
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Ingredients
Raw Mango (grated)250g
Green chilli100g
Mustard oil1/3cup
White vinegar2tbsp
Salt2tbsp
Fennel seeds2tbsp
Yellow mustard (crushed)1tbsp
Turmeric powder1tsp
Kashmiri Red chilli powder (optional)1tsp
Mustard seeds2tsp
Fenugreek seeds2tsp
Black pepper1/2tsp
Asafoetida2pinch
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
- 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.
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
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.
FAQS
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.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia