Instant Raw Mango Pickle Recipe
The summers are not complete with mangoes. Pickle is just one form of such a delectable delicacy. Follow this Step-By-Step guide to make this pickle at your home.
Servings Prep Time
8People 5Minutes
Cook Time
5Minutes
Servings Prep Time
8People 5Minutes
Cook Time
5Minutes
Ingredients
Instructions
  1. To a wok, on medium flame, add 1/4th Cup Mustard Oil. Keep the rest for later use.
  2. When the oil heats up add, 1 Tsp. Mustard Seeds. When the mustard starts to crackle, 2 dried whole red chilies, ΒΌ Tsp. Asafoetida, 8-10 Pcs Curry Leaves / Kadi Patta & 10-12 Pcs Garlic Cloves.
  3. Saute the spices for 30 to 40 seconds. When the garlic starts giving a good aroma, add 1 Tbsp. Kashmiri Red Chili Powder, Peeled Raw Mangoes Cut in Small Pieces & 1 Tsp. Salt.
  4. Mix well till every piece of raw mango is properly coated with the spices.
  5. After mixing well turn the heat to low and cook the mango pieces for 5 minutes. Keep mixing the Mango to evenly cook all the pieces.
  6. Turn the heat off after 5 minutes & add the remaining 1/4th cup of mustard oil to the cooked mangoes.
  7. Mix well after adding oil & let it cool down to room temperature.
  8. After cooling down, dish out in a clean dry container.
  9. Serve as is or refrigerate for 3 to 4 hours before serving. Serve with every meal.
Recipe Notes

Contact Chef: Payal Jethani

Tips: Use Sufficient Oil. The storage container should be completely dry (moisture free) and clean else there will be fungus growth.

Goes well with: Every meal specially paronthas (parantha) Breakfast.