Instant Mango Pickle – Sarawagi Group

Instant Mango Pickle

Instant Mango Pickle Image

Instant Mango Pickle


Raw Mango (Chopped) 500 gms
Kashmiri Chilli Powder 2 tbsp
Methi Powder 2 tbsp
Hing 2/4 tbsp
Turmeric powder 1 tbsp
Salt 1/2 tbsp
Oil 4/5 tbsp
Cumin Seeds 1 tbsp
Mustard Seeds 1 tbsp
Dried red chillies 2
Curry leaves 5-7
Vinegar 1 tbsp
Step 1 : Cut the mangoes, and pat them dry- or keep them under the fan for 10 mins.

Step 2 : Mix all the ingredients well together.

Step 3 : Heat oil in a large pan.

Step 4 : Add in mustard, fenugreek & red chillies, once it starts to pop add cumin and curry leaves, once they pop, turn the heat off and add vinegar.

Step 5 : Now pour this over the mangoes.

Step 6 : Mix it really well, lastly add the remaining hing, mix and store it in an air tight container. Best if consumed after 24 hours.

Step 7 : Store upto 2-3weeks.

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