Instant Mango Pickle
Instant Mango Pickle is made withthe season's fresh mangoes. As the name suggests it is an instant and quickly done pickle,
Servings: 10
Calories: 51kcal
Standard 1 cup measures 240 ml
Ingredients
- 2.5 cups Raw Mango cut into cubes
- 1 tsp Red Chilli powder
- ½ tsp Fenugreek Powder
- ¼ tsp Turmeric Powder
- Salt as needed
To Temper:
- 2 tbsp Sesame Oil
- 1 tsp Mustard Seeds
- ¼ tsp Fenugreek Seeds
- Hing /Asafoetida a generous pinch
- 2 Red Chilli
- 2 spring Curry Leaves
Instructions
- Dry Roast fenugreek seeds until they turn light brown. Allow them to cool down and grind to a fine powder and set aside.
- In a pan add in oil once it becomes hot add in Mustard Seeds, Fenugreek seeds let it splutter. And then add dry red Chili, Hing, and Curry Leaves.
- Cut the Mango into small cube-sized pieces. Once the tempering is done add the Cut Mango pieces into the pan and mix well. Let it cook for 2 mins.
- Next add in Red Chilli powder.
- Also add in Turmeric Powder andSalt
- Finally, add in the roasted fenugreek powder. Combine everything.
- Mix everything and allow it to cook for another 1 min and then switch off the flame. Once it cools down store it in a sterilized jar.
Video
Notes
- The pickle stays good for a week.
- Always use a clean spoon for a longer shelf life.
- Tastes good with Curd Rice.
- Don’t skip Sesame oil in the pickle as it gives the flavour to the pickle.
Nutrition
Calories: 51kcal | Carbohydrates: 6.4g | Protein: 0.4g | Fat: 3g | Saturated Fat: 0.4g | Potassium: 72mg | Fiber: 0.7g | Sugar: 5.7g | Calcium: 6mg
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