Raw Mango - Green Chili Pickle
Instant Pickle Recipe
This instant green mango and chili pickle recipe is for those who can not wait for a pickle to be ready.
Usually pickles take almost 2-4 weeks to mature and be ready to eat.
Who wants to wait that long? Now is the mango season and it is time for you to make this pickle.
Make this instant pickle in a few minutes and enjoy.
How to make Mango and chili instant pickle
List of ingredients and the quantity for pickle
1/2 kg raw green mangoes
250 gms green chilies
Methidana (fenugreek seeds)- 1 tsp
Ajwain (carom seeds)-1/2 tsp
Saunf(fennel seeds)-1/2 tsp
Lal mirch (red chili) powder - 3-4 tbsp or more
Dhania (coriander)powder - 1 tbsp
Heeng - Hing(asafoetida)-1/2 tsp
salt to taste
mustard oil - 3-4 tbsp
Preparation to do before Making Pickle
Cut mangoes and chilies in any shape that you want.
Mix all the dry masalas except methidana ajwain and heeng(hing).
Step by step cooking instructions
Take a non stick pan. Pour one tablespoon mustard oil. When it comes to the smoking point, switch off the gas.
Now add methi dana, saunf, ajwain, heeng one by one.
Light the gas again. Keep it low so that the spices don't burn.
Now add mango pieces and green chillies. Add all the remaining masalas / spices.
Mix them properly. Cover the pan for five minutes and let cook.
Uncover the pan keep mixing on low and high flame till no water is there only oil should be visible.
Switch off the gas. Let it cool completely before bottling.
If kept in the fridge can be used for a month also.
Is best eaten with plain or stuffed paranthas or theplas.
What variations can you make with this recipe?
Instead of mustard oil you may also use any other vegetable cooking oil.
Why do you or your family like this recipe?
Easy and quick to make and very tasty also.