Instant Mango Pickle (15 minutes recipe)
Instant Mango Pickle (15 minutes recipe) is a quick, tangy, and flavorful condiment made with raw mangoes and pantry spices.
Ingredients
- 500 gram raw mangoes
- 3 tsp fennel seeds (sounf)
- 2 tsp Fenugreek seeds (methi dana)
- 2 tsp yellow mustard (peeli sarsoo)
- 15 black pepper corns (kali mirch)
- 1 tbsp turmeric powder
- 1 tsp Kashmiri red chilli powder (for good colour)
- 1 tbsp red chilli powder (spicy)
- 1 tsp nigella seeds (kalonji)
- Salt to taste
- 1/2 cup /125 ml mustard oil
Instructions
- Wash the mangoes very well because we are using them with skin intact.
- Make sure mangoes should be completely dry and there remains no traces of water because water spoils the pickle.
- Cut the mangoes into long strips/Juliennes and discard their seeds.
- Take a pan and add fennel seeds (sounf), fenugreek seeds (methi dana), yellow mustard (peeli sarsoo) and black pepper corns (kali mirch).
- Roast them on low heat until aromatic.
- Remove the pan from the heat and let the spices cool down completely.
- Add them to the grinder jar.
- Also add turmeric powder, kashmiri red chilli powder, red chilli powder (spicy) and salt.
- Grind them to a fine powder.
- Add this powder to the mango Juliennes.
- Also add nigella seeds (kalonji).
- Lastly add mustard oil.
- Give them a good mix.
- Instant mango pickle is ready. Store in refrigerator and finished within 8 to 10 days.
Video
Notes
- Make sure mangoes should be completely raw. At times mangoes are completely green from outside but on cutting, they are slightly ripe and yellow from inside. Better way is to check the mangoes by pressing. If they are too much hard, they are completely raw.
- Do not use wet spoon or hands. We all know what spoils pickles so quickly.
- Though this easy instant aam achar recipe can be eaten immediately after making it (almost 15 minutes) but it needs atleast a day of rest so that mango pieces can absorb the flavours and spices.