This quick and easy instant mango pickle is the perfect solution for those who can’t wait to enjoy the delicious flavor of mango pickle! Made with raw mangoes, spices, salt and a little oil, this pickle is ready to serve in just 15 minutes – there’s no need to wait months for it to be ready!
Known as Mango Achar in Hindi, this instant mango pickle is a must try for pickle lovers. Plus, with less oil than traditional pickles, you can enjoy this tasty spice guilt-free!
Say goodbye to long soaking and waiting times – prepare a batch of this instant mango pickle in no time and taste it right away. It makes a perfect snack or accompaniment to any meal. Give it a try and see how easy and delicious homemade pickles can be
Ingredients:
- 2 medium-sized raw mangoes
- 3-4 tablespoons salt
- 2 tablespoons red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon asafoetida (hing)
- 3-4 tablespoons mustard oil
Instructions:
Wash and dry the mangoes. Cut them into small pieces, discarding the seeds.
In a bowl, mix the mango pieces with salt, red chili powder, and turmeric powder. Ensure the mango pieces are well coated with the spices. Let it sit for about 30 minutes.
Heat mustard oil in a pan till it smokes. Let it cool down to room temperature.
In another pan, dry roast mustard seeds and fenugreek seeds till they start to crackle. Grind them into a coarse powder.
Add the mustard-fenugreek powder and asafoetida to the mango pieces and mix well.
Transfer the mixture to a clean, dry jar. Pour the cooled mustard oil over it. Ensure the mango pieces are completely submerged in the oil.
Close the jar with a tight lid and keep it in sunlight for 3-4 days, shaking it once a day.
Your mango pickle is ready to be enjoyed with rice or parathas!
Note: Always use clean, dry utensils and jars for making and storing pickles. The pickle should be stored in a cool, dry place and can be kept for several months.
