Instant Raw Mango Pickle


Raw Mango 1 (Medium Sized)
Turmeric ½ Tsp.
Red Chilli Powder 1 ½ Tsp.
Salt To Taste
Gigelly Oil (Sesame oil) 2 Tbsp.
Mustard seeds 1 Tsp.
Curry leaves 2 springs
Asafoetida 2 pinches


  • To a mixing bowl add chopped raw mango, turmeric powder, red chilli powder and Salt.
  • Mix them together so that the cut mangoes are well coated with all the spices.
  • For the seasoning; to a pan add oil and heat.
  • Once the oil is hot add mustard seeds and let it splutter. Add curry leaves and asafoetida and mix.
  • Add the seasoning to the cut mangoes and mix well and the pickle is ready to serve.


Tips & Variation:

  • This pickle can be stored for 3-4 days in the refrigerator. Tastes best when served immediately.
  • Feel free to add a big pinch of fenugreek seed powder along with the spices for more flavour.
  • Replace cut raw mangoes with a cup of cut Grapes or pineapples for a sweeter version of the pickle.


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