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Instant Mango Pickle

May-12-2017
Neelam Barot
5 minutes
Prep Time
5 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Instant Mango Pickle RECIPE

Instant mango pickle is one of the easy and less of oil pickle that can be used after 1 or 2 days. Best for packed meals.

Recipe Tags

  • Pickling
  • Egg-free
  • Easy
  • Everyday
  • Gujarat
  • Condiments
  • Low Calorie

Ingredients Serving: 6

  1. Raw Mango - 2 (use any)
  2. Oil - 2 tsp
  3. For Achar masala : Oil 2 tsp
  4. Salt - 1/2 tsp or as per taste
  5. Kashmiri Red Chili Powder - 2 tsp
  6. Regular Red Chili Powder - 1/2 tsp ( optional )
  7. Haldi Powder - 1/4 tsp
  8. Coarsely crushed mustered seeds (rai na kuriya) - 1 tsp
  9. Coarsely Crushed Methi Seeds( methi na kuriya) - 2 tbs
  10. Hing - 1/2 tsp

Instructions

  1. Wash and cut the mango in small pieces. Dry roast salt on slow flame and keep aside.
  2. In a wok heat 1 tsp oil and add hing and turmeric powder then remove from flame. Add methi and rai kuriya and stir properly.
  3. Let it come on room temperate then add salt and red chilli powder and mix well. Check the seasoning to your taste and then add mangoes. Mix well.
  4. Put a lid on it and leave over night. Next day heat 2 tbs of oil till it smokes and let it come to room temperature. Add oil to the pickle and mix well.
  5. Instant mango pickle is ready to eat.

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