A bright and bold pickle made with raw mangoes, mustard seeds, fenugreek, and a balance of jaggery and spice — this pickle brings the essence of Gujarat to your plate.
🧂 Ingredients
For Pickle:
500 g raw mangoes (firm and sour)
1½ tbsp salt
2 tbsp turmeric powder
For Spice Mix:
1½ tbsp split mustard seeds (rai kuria)
1 tbsp fenugreek seeds (methi dana), coarsely ground
2 tsp red chilli powder (adjust to taste)
1/4 cup jaggery, grated (adjust for sweetness)
1/2 cup mustard oil
👩🍳 Instructions
Step 1: Prep the Mangoes
Wash and wipe mangoes completely dry.
Cut into small bite-sized cubes with skin (remove seeds).
Mix mango pieces with salt and turmeric, and set aside in a bowl for 8–10 hours or overnight, covered.
Step 2: Make the Spice Mix
After marination, drain any water released by the mango.
In a bowl, combine:
Split mustard seeds
Ground fenugreek
Red chilli powder
Grated jaggery
Mix everything well.
Step 3: Heat the Oil
In a pan, heat mustard oil until it reaches its smoking point.
Turn off the heat and let it cool slightly.
Step 4: Mix & Store
Add the cooled oil gradually to the spice-jaggery mix and stir well.
Toss in the marinated mango pieces and mix everything thoroughly.
Transfer the pickle to a sterilized glass jar.
Step 5: Rest & Mature
Keep the jar in a warm, dry place for 3–4 days, shaking it once a day.
The jaggery will melt and blend with the spices to form a thick, tangy masala.
🌞 Shelf Life:
Keeps well for up to 2–3 months at room temperature.
Refrigerate for longer storage.
🍽️ Serving Suggestions:
Serve with theplas, khakhras, puris, dal-rice, or khichdi.
Also great with stuffed parathas and plain rotis!
💡 Welza Tip:
Use Welza Mustard Seeds, Methi Dana, and Cold-Pressed Mustard Oil for authentic flavor and longer shelf life.
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