What do we need to make Instant sweet mango pickle / Mango pickle recipe
Like any other pickle, we need raw mango. Totapuri, Kallamai, Kili Mooku and Ginimoothi are the names used in several parts of India for the type of mango I used that is medium sour and sweet. I took a big one to store the pickle for 2 weeks in the refrigerator. This type of mango is firm enough and cooks well at the same time.
The regular pickling ingredients of mustard, fenugreek are used. Chilli powder and turmeric powder are the masala powders used to balance the sour and sweetness of the mango.
I like to use mustard oil like any other pickle. You can use your favourite oil to enjoy this instant sweet mango pickle.
Mango recipes to try
Eggless mango muffin– An eggless mango muffin topped with fresh sweet mango sauce to enjoy the seasonal fruit in a different way.
White chocolate mango cups– A mango agar pudding served in white chocolate cups to enjoy the sweetness of mango.
4 ingredients mango mousse-A thick and creamy mango mousse recipe made using fresh mango and cream.
Agar agar jelly fruit cake– A see-through fruit cake made using agar and fresh tropical fruits.
Mango jelly without gelatin– A mango jelly made using fresh mango pulp and agar.
Low-fat mango sago-A chilled mango dessert includes sago and fresh mango chunks.
Sardine raw mango curry-An Indian style coconut-free sardine curry which includes raw mango.
How To Quick Fix The Time-consuming Pickles,sweet Mango Pickle/achar
Ingredients
- Mango-1
- Oil-2 tbsp
- Mustard seed-1 tsp
- Fenugreek seed
- Turmeric powder
- Chilli powder
- Brown sugar/Jaggery-1 1/2 tbsp
- Salt
Instructions
- Add oil in a kadai/pan.
- Add mustard seeds and fry until they splutter.
- Add fenugreek seeds and fry.
- Add cleaned and chopped raw mango pieces and fry.
- Add required salt and mix well.
- When the mango pieces started to change colour add turmeric powder.
- Next,add chilli powder. Use kashmiri chilli powder to acquire red colour.
- Mix well to acquire the spice level in each one of the mango pieces.
- Add jaggery and mix well.
- When the pickle/chutney/achar reaches the required consistency, serve hot or in normal tempreature.
Notes
- Transfer the pickle into an airtight glass jar once it is cooled down completely.
- Use a clean and dry spoon to retain the pickle moist-free and avoid getting spoiled.
- Keep the pickle for 2 to 3 weeks in the refrigerator and enjoy.
Similar side dishes to try
Non-veg starter/Mutton mince kebab– A juicy and less oil, shallow cooked mutton mince kebab made in an iron Tawa.
Mince with peas curry– A mutton mince recipe made using simple spices, peas.
Brinjal/eggplant chops for biryani– A side dish for biriyani and variety rice’s made using brinjal, pepper, sesame seeds and tamarind.
Pan-fried salmon with dill– A pan-fried salmon recipe that uses simple spices and dried dill.
Pan-fried seer fish– One more pan-fried fish recipe made using seer fish coated with simple Indian spices.
Pepper tofu fry– A different tofu stir-fry recipe that includes onion, turmeric and pepper.
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Let me know how you make this recipe and if you have any tricks and improvements.
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