Instant Mango Pickle Recipe
During mango season, each family wants to make Instant mango pickle in their kitchen. Although, my mom was making this pickle and she was making other several versions. All were good in their own way. Tastes were great and flavorful too! MIL also makes these two versions when mango is in season.
This instant mango pickle recipe is easy and quick to make. This mango pickle you can make with few ingredients and can use it up to two weeks.
Instant mango pickle is a delightful and tangy condiment that can elevate any meal with its burst of flavors. To prepare this quick pickle, start with raw, unripe mangoes, which should be peeled and cut into small cubes. In a mixing bowl, combine the mango pieces with salt, turmeric powder, red chili powder, and a pinch of asafoetida (hing) for added depth.
For an aromatic touch, heat mustard oil until it reaches its smoking point, then let it cool slightly before pouring it over the mango mixture. Toss everything together until well coated, and let it sit for at least an hour to allow the flavors to meld. This instant mango pickle can be enjoyed immediately, but for an even richer taste, refrigerate it for a day or two before serving. Perfect as a side dish with rice, parathas, or even sandwiches, this pickle is a must-try for mango lovers!
Recipe/Cuisine: Indian & Pakistan
Recipe Category: Side Serving
Prep Time: 15 mins
Cook Time: No cook
Requirement: Sunlight
Instant Mango Pickle
Ingredients:
Mango (Keri) 1 kg
Mustard oil 1 cup
Garlic cloves 8 – 10
Salt to taste
Red chili 2tbsp
Cumin (crushed) 2 tbsp
Coriander (crushed) 1 tbsp
Black seeds (Kalonji) 1 tbsp
Carom seeds (ajwain) 1tbsp
Mustard seeds (rai) 1 tbsp
Turmeric powder 2 tbsp
Lemon juice 2 tbsp
Vinegar 2 tbsp
Instant Mango Pickle
Preparation Method:
Wash and dry the raw mango.
Cut the mangoes in cubes shape.
Keep it in a large bowl add mangoes.
Then add salt, red chili, crushed cumin, turmeric powder, Black seeds, and mustard seeds.
Also, add carom seeds, crushed coriander, half garlic chopped & half cut in small pieces, vinegar & lemon juice.
Mix it well through upside down.
In the last, add mustard oil and mix it again.
Cover it and leave it for 48 hours under the sunlight.
Enjoy it with hot parathas or lintels or as a side dish.
You can store instant mango pickle in a cool place for 2 weeks.
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