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Aam ka achar

Instant Mango Pickle

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Indian
Servings 5 People
Calories 98 kcal

Ingredients
  

  • 1 Tsp Fenugreek Seeds - 1 Tsp
  • 1 Tbsp Fennel Seeds - 1 Tbsp
  • 1 Tbsp Mustard Seeds - 1 Tbsp
  • 500 gms Raw Mango - 500 gms
  • 1 Tsp Turmeric Powder - 1 Tsp
  • 1 Tbsp Red Chilli Powder -1 Tbsp
  • 1.5 Tbsp Salt - 1.5 Tbsp
  • 2 Tbsp Store-bought Pickle Masala - 2 Tbsp (optional)
  • 1 Tbsp Asafoetida
  • 1/2 Cup Mustard Oil - 1/2 Cup

Instructions
 

  • In a pan dry roast fenugreek seeds till crunchy and aromatic. Transfer to a blender jar.
  • Next, dry roast fennel seeds till aromatic and slightly brown. Transfer to the blender along with fenugreek seeds.
  • Also, dry roast mustard seeds and transfer to blender jar.
  • Let all the spices cool down and grind them coarsely. Set aside.
  • Meanwhile, heat mustard oil till smoking point. Switch off the flame and let it cool a bit.
  • Add asafetida (hing) and mix well.
  • In a mixing bowl add washed, dried and cut raw mangoes.
  • Add turmeric powder, red chilli powder, salt, store-bought pickle masala, grounded dry roasted spices.
  • Finally, add oil (mixed with hing).
  • Mix everything well together.
  • Transfer to an air tight container and refrigerate. It will stay fresh for a longer time (15 days).
  • If you want to preserve it for 4-6 months, top it with smoked (and cooled) mustard oil till 1.5 inches above the pickle.
  • Serve along with Indian meals.

Video

Notes

• Use good quality mustard oil.
• Add excess oil if preserving for a longer time.
• Store in an air-tight container in the refrigerator to retain freshness.
• Make sure the mixing bowl is dried and do not have any moisture.