By Krati Purwar
April 20, 2024
Indians love their pickles, especially mango pickle, which is a perfect melange of sweet, salty, tangy, and spicy notes. However, a traditional recipe for mango pickle can take over a week to be ready to serve. Try this instant mango pickle recipe and add a dash of flavour to every meal.
1 teaspoon hing (asafoetida) 2 tablespoons fenugreek seeds 1 large raw mango Salt to taste Fresh coriander leaves (optional) 2 tablespoons mustard seeds 2 tablespoons red chilli powder 2 tablespoons oil 1 tablespoons turmeric powder 1 tablespoon lemon juice
Heat a pan and dry roast fenugreek and mustard seeds in it. Once cooled, use a mortar-pestle or grinder to transform them into a fine powder.
In another bowl, combine diced mangoes, red chilli powder, turmeric powder, and salt. Coat every piece of mango in spices.
In a heated pan, add oil and hing. Once hing is done, add fenugreek and mustard seeds powder and saute it.
Pour the hot oil over the mango pieces and combine everything. Keep the mixture aside to cool off.
Add a tablespoon of vinegar or lemon juice to increase the shelf life of the pickle.
Let the pickle sit at room temperature for a few hours, and it will be ready for serving. Store it in an airtight container.