Sunday, 16 March 2014

Instant mango Pickle


  • One Raw Mango ( I used totapuri) - cut into small pieces
  • 1 Tablespoon Red Chilli Powder ( Adjust according to your spice level, this pickle was very spicy)
  • Salt as required


  • 2 Tablespoon sesame seed oil / vegetable oil
  • 1/2 Teaspoon Mustard Seeds
  • 1/4 Teaspoon Hing 


1. Wash mango well and wipe it with paper towel. Then cut it into small pieces
2. Add salt and red chilli powder to the cut mango pieces and mix thoroughly
3. In a pan heat oil. When the oil is hot add mustard seeds. when they pop open, add hing and immediately add cut mango pieces
4. Simmer and let it cook for 5 min
5. Check salt and add more if required
6. Cool completely and transfer it to a air tight container or refrigerate. Do not leave it at room temperature because it gets spoiled easily at room temp
7. This instant pickle has to be finished quickly, stays good for 3 to 4 days in refrigerator

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