A quick & fiery Indian pickle made with raw mangoes, ready in minutes and bursting with bold flavors.
🧂 Ingredients
2 medium raw mangoes (firm and sour), chopped into small pieces
2 tbsp mustard oil (or any cooking oil)
1 tsp mustard seeds
1 tsp fenugreek seeds (methi)
1 tsp fennel seeds (saunf) – optional for a sweet touch
A pinch of hing (asafoetida)
🌶️ Spice Mix:
1 tsp red chili powder (adjust to taste)
½ tsp turmeric powder
1 tsp salt (adjust as needed)
1 tsp coarsely ground mustard seeds (optional for extra punch)
½ tsp jaggery powder or sugar (optional – balances the tartness)
🍳 Instructions
Step 1: Prep the Mango
Wash and dry the raw mangoes thoroughly.
Chop into small cubes. Leave the peel on for texture (optional).
In a bowl, toss the mango pieces with salt, turmeric, red chili powder, and ground mustard seeds. Let sit for 10 minutes.
Step 2: Temper the Spices
Heat mustard oil in a pan until it starts to smoke slightly (for a milder flavor, you can cool it down a bit after heating).
Add mustard seeds, fenugreek seeds, fennel seeds, and a pinch of hing.
Let them splutter and turn aromatic (10–15 seconds), then remove from heat.
Step 3: Mix & Rest
Pour the hot oil and spice tempering over the mango-spice mix.
Stir well until every piece is coated.
Optional: Mix in a little jaggery powder if you like a hint of sweetness.
Step 4: Serve or Store
The pickle is ready to eat immediately but tastes even better after a few hours.
Store in an airtight glass jar. Stays fresh for up to a week in the fridge.
🍽️ Serving Ideas:
Serve with dal-chawal, parathas, curd rice, or thepla.
Great as a tangy accompaniment to any Indian meal.
🥄 Welza Twist:
Use Welza Turmeric Powder, Red Chili Powder, Fenugreek Seeds, and Mustard Seeds to create an authentic and vibrant pickle in minutes.
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