June 14, 2022

Quick And Spicy Instant Mango Pickle Recipe

Quick And Spicy Instant Mango Pickle Recipe
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Mango pickle is a quintessential part of Indian cuisine, and no meal is complete without a touch of tangy and spicy pickle. In this recipe, we will be making a spicy instant mango pickle that can be consumed instantly. This pickle is easy to make and less time-consuming, as we are not drying the mangoes. However, you can store it in the refrigerator for 2-3 days.

This recipe is very special to me because it reminds me of my childhood. My mother used to make this spicy instant mango pickle every summer, and it was always the highlight of our meals. Whenever I make this pickle, it takes me back to those beautiful summer days when we used to sit together as a family and enjoy our meals.

One thing that I always do while making this pickle is to use the peanut oil that my mother used to use. It gives the pickle a distinct flavor and aroma that reminds me of home. I also like to add a pinch of asafoetida to the pickle, which is not a common ingredient in this recipe, but it gives the pickle a unique flavor that I love.

I hope you enjoy making and eating this spicy instant mango pickle as much as I do. It’s a simple recipe, but it’s full of flavors and memories that make it special.

Ingredients

Cut raw mangoes with skin on. Add vinegar and salt.

Dry roast cumin seeds and fenugreek seeds. Cool and Grind to a fine powder.

Coarsely grind Garlic, peppercorns, red chilies and curry leaves.

In a large pan, heat up some oil and add mustard seeds, followed by curry leaves, ground cumin, and fenugreek powder, along with the coarsely ground garlic masala. Cook for about 5 minutes, and then add turmeric powder, chili powder, asafetida, and salt. Sauté the mixture for another 2 minutes, then turn off the heat and allow the mixture to cool. Once the mixture has cooled, add the cut mango pieces and mix well. Finally, store the pickle in a glass jar.

Masthfood Tips and Tricks

This mango pickle recipe is a traditional Indian recipe that is loved by many. The tangy and spicy flavors of this pickle go well with any Indian meal, and it’s easy to make at home. Dry roasting the cumin and fenugreek seeds brings out their flavors and makes them more aromatic. Coarsely grinding garlic, dried red chillies, peppercorns, and curry leaves gives the pickle a nice texture and adds depth to its flavor. Finally, the tempering of mustard seeds, curry leaves, chili powder, turmeric powder, and asafoetida in hot oil infuses the flavors into the pickle.

This recipe can be made in advance and stored in a glass jar for up to a month in the refrigerator. The longer the pickle sits, the more the flavors will meld together, making it even more delicious. Enjoy this homemade mango pickle with your favorite Indian meal, or use it as a condiment to add a touch of spice to any dish.

Instant Mango Pickle

Print Recipe
Course Side Dish
Cuisine Indian

Ingredients
  

  • Mango
  • Salt
  • Vinegar

Grinding

  • Cumin seeds
  • Fenugreek seeds / Methi

Coarse Grinding

  • Garlic Cloves
  • Red Chillies
  • Peppercorns
  • Curry leaves

Tempering

  • Oil
  • Mustard Seeds
  • Curry leaves
  • Turmeric powder
  • Chili Powder
  • Asafoetida/Hing

Instructions
 

  • Cut the washed and dried raw mangoes into small pieces, leaving the skin on, and discard the pit.
  • In a bowl, mix the cut mango pieces with salt and vinegar.
  • Dry roast cumin and fenugreek seeds in a pan until fragrant, then grind them to a fine powder.
  • Coarsely grind garlic cloves, dried red chillies, peppercorns, and curry leaves in a mortar and pestle.
  • In a pan, heat oil and add mustard seeds. Let them splutter, then add curry leaves and fry for a few seconds.
  • Add the coarsely ground garlic, dried red chillies, peppercorns, and curry leaves to the pan in batches and fry for 2 minutes.
  • Add chili powder, turmeric powder, and asafoetida to the pan and saute on low flame for 2 minutes.
  • Mix well and store the pickle in a glass jar.

Video

Keyword Indianfood, masthfood, pickle, vegetarian

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