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Instant Raw Mango Pickle
AuthorMeg's KitchenSome recipes have a special place in your heart! This is one such recipe, simply since it reminds me of my childhood. Raw mango pickle was an absolute necessary condiment along with ALL meals in the mango season. My mom used to get home tons of raw mango (read 50 kg plus) and prepare jars of various mango pickles to consume through the year as well gift to near and dear ones. Raw mango pickle, a favourite of mine, was taken for granted by me, now is a delicacy which I have to wait for to receive from Delhi (I am based in Mumbai and my parents live in Delhi).
I was fortunate enough to have my mom pay us a visit for a couple of days last May and I decided to learn her secret recipe of the quickest, yummiest and easiest mango pickle you’ll ever taste. And so I did!! Ever since have been making a jar for home every week and it vanishes in no time (most of it into my tummy!). The wonderful part of this recipe is that it’s fresh, quick, easy with no preservatives and can be had almost immediately – Yes, no waiting unlike most pickles!
Hey did I mention it has 2 versions – 1 sweet for sweet mango pickle lovers and another spicy and tangy for those like me who almost worship chillies!! Few readily available ingredients and literally 5 minutes cook time and it’s ready.
If these aren’t reasons enough for you to be tempted to try out the recipe, here are some health benefits of eating raw mango:
- Rich source of vitamin A and C.
- Keeps the body cool in summer, prevents heat strokes.
- Aids in digestion hence the drinks like aam panna in summer.
- Maintains the electrolyte balance in the body, considered good for blood pressure and
heart. - Boosts your immune system and helps you fight against common flu and other diseases.
- Has astringent properties and antioxidants, both do wonders for your skin.
500 g Raw mango(peeled and diced into small pieces)
1 tsp Whole aniseed (saunf)
½ tsp Fenugreek Seed Powder (methi dana)
1 tsp Mustard Seeds (small)
½ tsp Cumin (jeera)
½ tsp Asafoetida (hing)
1 tsp Nigella Seeds (Kalongi)
3 tbsp Curry Leaves(roughly chopped)
10 pieces Green Chillies(Slit from the middle)
Salt – To taste
2 tsp Tumeric
5 tbsp Mustard Oil
1
- Heat mustard oil in a heavy bottom pan.
- In a small bowl add and mix in together aniseed, mustard seeds, cumin and nigella seeds and set aside.
- Once the oil is hot, add in curry leaves and green chillies and cook for 1 minute.
- Now add in the whole spices earlier mixed and kept aside earlier.
- Follow it up with asafoetida and fenugreek seed powder.
- Give it all a quick stir and cook for another minute.
- Now add in salt and turmeric.
- Switch off the flame, and then add the raw diced mango.
- Mix well and check the seasoning again. Depending on how raw (sour) the mangoes are you
may need to adjust the salt. - Now let the pickle cool completely before you store in a clean, sterilized glass jar in
the refrigerator.
Notes
2
- The pickle can be consumed right away, or you could wait for 2 days before you consume.
- In case you would like to make a sweet version of it, after step 7 where you add salt and turmeric, you go on and add mango along with 1/2 cup of powder or grated jaggery. Stir well for the jaggery to melt and coat the mango. Cook for another 1-2 minutes and switch off the flame. Cool and store in a glass jar.
- Adjust the salt and sweetness (if making a sweet version) depending on how ripe or unripe are the raw mangoes.
- Tastes wonderful with stuffed paranthas, kulchas, aloo puri and even simple dal rice!
- Use enough oil to preserve the pickle for longer.
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Ingredients
500 g Raw mango(peeled and diced into small pieces)
1 tsp Whole aniseed (saunf)
½ tsp Fenugreek Seed Powder (methi dana)
1 tsp Mustard Seeds (small)
½ tsp Cumin (jeera)
½ tsp Asafoetida (hing)
1 tsp Nigella Seeds (Kalongi)
3 tbsp Curry Leaves(roughly chopped)
10 pieces Green Chillies(Slit from the middle)
Salt – To taste
2 tsp Tumeric
5 tbsp Mustard Oil
Directions
1
- Heat mustard oil in a heavy bottom pan.
- In a small bowl add and mix in together aniseed, mustard seeds, cumin and nigella seeds and set aside.
- Once the oil is hot, add in curry leaves and green chillies and cook for 1 minute.
- Now add in the whole spices earlier mixed and kept aside earlier.
- Follow it up with asafoetida and fenugreek seed powder.
- Give it all a quick stir and cook for another minute.
- Now add in salt and turmeric.
- Switch off the flame, and then add the raw diced mango.
- Mix well and check the seasoning again. Depending on how raw (sour) the mangoes are you
may need to adjust the salt. - Now let the pickle cool completely before you store in a clean, sterilized glass jar in
the refrigerator.
Notes
2
- The pickle can be consumed right away, or you could wait for 2 days before you consume.
- In case you would like to make a sweet version of it, after step 7 where you add salt and turmeric, you go on and add mango along with 1/2 cup of powder or grated jaggery. Stir well for the jaggery to melt and coat the mango. Cook for another 1-2 minutes and switch off the flame. Cool and store in a glass jar.
- Adjust the salt and sweetness (if making a sweet version) depending on how ripe or unripe are the raw mangoes.
- Tastes wonderful with stuffed paranthas, kulchas, aloo puri and even simple dal rice!
- Use enough oil to preserve the pickle for longer.
Notes
