India > Pickle > Instant Pickles

Instant Mango Pickle Recipe

Ingredients with Measurements:
- 2 cups chopped raw mango
- 1/2 cup mustard oil
- 2 tablespoons mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon asafoetida powder
- 1/4 cup chopped fresh coriander leaves

Special equipment needed:
- A large mixing bowl
- A small skillet
- Airtight jars for storage

Step-by-step instructions:
1. Wash and chop the raw mango into small pieces and place them in a large mixing bowl.
2. In a small skillet, heat the mustard oil until it starts to smoke.
3. Add the mustard seeds, fennel seeds, cumin seeds, and coriander seeds to the hot oil and fry for 1-2 minutes until fragrant.
4. Remove the skillet from the heat and let it cool for a few minutes.
5. Add the red chili powder, turmeric powder, salt, and asafoetida powder to the skillet and mix well.
6. Pour the spice mixture over the chopped mango in the mixing bowl and mix well.
7. Add the chopped fresh coriander leaves and mix again.
8. Transfer the pickle to airtight jars and store in a cool, dry place for at least 2-3 days before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 2 cups of pickle

Nutritional information:
- Calories: 120
- Fat: 10g
- Carbohydrates: 6g
- Protein: 1g

Substitutions for ingredients:
- Mustard oil can be substituted with any other vegetable oil.
- Fresh coriander leaves can be substituted with dried coriander leaves.

Variations:
- Add chopped garlic and ginger for extra flavor.
- Use different types of chili powder for different levels of spiciness.
- Add sugar or jaggery for a sweeter pickle.

Tips and tricks:
- Make sure to use airtight jars for storage to prevent spoilage.
- The longer the pickle sits, the better the flavors will meld together.
- Adjust the amount of spices to your personal taste.

Storage instructions:
- Store the pickle in a cool, dry place for up to 3 months.

Reheating instructions:
- This pickle is meant to be served cold and does not need to be reheated.

Presentation ideas:
- Serve the pickle in a small bowl or on a plate as a condiment.

Garnishes:
- Garnish with fresh coriander leaves or sliced green chili peppers.

Pairings:
- This pickle pairs well with any Indian meal, especially rice and dal.

Suggested side dishes:
- Serve with papadum or naan bread.

Troubleshooting advice:
- If the pickle is too sour, add a pinch of sugar to balance the flavors.
- If the pickle is too spicy, add more chopped mango to dilute the heat.

Food safety advice:
- Make sure to use clean utensils and jars when making and storing the pickle.
- Do not consume if the pickle smells or tastes off.

Food history:
- Pickling is a traditional method of preserving food in India and has been practiced for centuries.

Flavor profiles:
- This pickle is tangy, spicy, and slightly bitter.

Serving suggestions:
- Serve as a condiment with any Indian meal.

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Region: Indian

Taste: Tangy, Spicy, Sweet, Sour