Instant mango and chili pickle

By maayeka
April 23, 2014
1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Raw mango and green chili pickle-Instant recipe

Makes: 3 cups

  • Raw mango-450 gms Green chilies- 100 gms Readymade pickle masala-6 tbsp Fennel seeds/saunf, slightly crushed- 1 .5 tsp Asafoetida /hing- 1/4 tsp Red chili powder- 1tsp Turmeric-1/2 tsp Mustard oil- 1/4 cup Salt- 1.5 tsp(to taste)
  1. Wash and wipe raw mangoes and green chilies. Chop mangoes and chilies in small pieces. Heat mustard oil to a smoking point . When it cool down slightly then add asafoetida and fennel seeds. Take the chopped mango and green chilies in a bowl. Add all the powdered spices and mix well. Now add oil (when it come to room temperature) and mix again. Store in a glass jar and wait for minimum 6 hours or a day. Keep refrigerated after 3-4 days. Serving suggestions- serve with poori, paratha, rice daal combo or with curd rice. Note- 1-you can add 1 tbsp of jaggary in it if you want to make it sweet and sour. 2-If the mango peel is very thick or bruised then you can also peel the mango. 3-If making in large quantity and don't want to refrigerate then add enough oil to cover the pickle.

More Great Recipes:
Vegetable|Condiment|5 Ingredients or Fewer|Gluten-Free|Make Ahead|Serves a Crowd|Vegan|Vegetarian|Spring|Summer