Instant Spicy and Tangy Raw Mango Pickle Veg
Make this delicious Instant Mango Pickle, a spicy and tangy South Indian favorite. Perfect for summer, this quick recipe uses fresh raw mangoes, roasted mustard, and fenugreek seeds for an authentic flavor. It comes together in minutes—simply chop the mangoes, coat them in a blend of red chili powder, salt, and spices, and finish with a classic tempering of gingerly oil, mustard seeds, and curry leaves. Pair it with curd rice or any meal for a burst of traditional taste.
Ingredients
1 large Raw Mango
1 tsp Mustard Seeds
1 tsp Fenugreek Seeds
4 tbsp Red Chilli Powder
2 tbsp Salt
1 tsp Asafoetida
1 cup Sesame Oil
1 tsp Mustard Seeds
Garlic Cloves: A few (optional)
Red Chillies: A few (broken in half)
A few Curry Leaves
Instructions
1
Wash and dry the raw mango completely. Chop it into small, similar-sized pieces.
2
In a pan over medium flame, roast the mustard seeds and fenugreek seeds together until they turn golden brown and the mustard seeds start splattering.
3
Let the roasted spices cool completely, then transfer them to a mixer jar and grind into a fine powder.
4
In a large bowl, combine the chopped mango pieces with red chili powder, salt, and the ground mustard-fenugreek powder. Mix well until all pieces are coated.
5
In a pan, heat the gingerly oil (sesame oil). Add mustard seeds, garlic cloves (optional), broken red chillies, and asafetida powder. Once the mustard seeds crackle, turn off the stove and add curry leaves.
6
Pour the hot tempered oil mixture over the seasoned mango pieces and mix everything together thoroughly.
7
Let the pickle sit for about one hour for the flavors to meld before serving. Store in an airtight glass jar in the refrigerator for up to a week.
Nutrition Facts
10 servings per recipe
