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This month’s Indian Cooking Challenge is a quick and easy to make ‘Instant Mango Pickle with Mango & Jaggery’. Varada shared her mom’s pickle recipe for all of us to try.

I made it yesterday and it tasted great. I made panchadhara avakaya with sugar and roasted mustard and fenugreek seeds. But this pickle has jaggery for sweetness and the spices used are not roasted. The pickle was not overly sweet, it is subtly sweet and you can definitely taste it in the background but it is not overwhelming. My husband’s been eating it for every meal since I made it 🙂

Print Recipe
Instant Mango Pickle with Mustard & Jaggery Yum
Instant Mango Pickle with Mustard & Jaggery
Course condiments
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
  • 1 Mango Green - medium, washed
  • ½ cup Mustard seeds
  • ½ tsp Fenugreek Seeds
  • 1 cup Jaggery - grated
  • ¼ cup Chili powder Red
  • 1/3 cup Salt (adjust as per taste)
  • 1 tbsp Turmeric
For Tempering:
  • ½ cup Vegetable Oil Canola/
  • 1 tbsp Mustard Seeds
  • 1 tsp Asafoetida / Hing
  • ½ tbsp Turmeric
Course condiments
Cuisine maharashtrian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
  • 1 Mango Green - medium, washed
  • ½ cup Mustard seeds
  • ½ tsp Fenugreek Seeds
  • 1 cup Jaggery - grated
  • ¼ cup Chili powder Red
  • 1/3 cup Salt (adjust as per taste)
  • 1 tbsp Turmeric
For Tempering:
  • ½ cup Vegetable Oil Canola/
  • 1 tbsp Mustard Seeds
  • 1 tsp Asafoetida / Hing
  • ½ tbsp Turmeric
Instant Mango Pickle with Mustard & Jaggery
Instructions
  1. Peel and finely chop the mango. Alternately it can also be grated.
  2. Grind mustard seeds, fenugreek seeds, salt and red chili powder. Add this to the mango and mix well. Next add the grated jaggery and turmeric. Mix well to combine all the ingredients.
  3. Heat oil for tempering, add mustard seeds and once the seeds start to splutter, add hing and turmeric. Turn off the heat and let the tempering cool completely.
  4. Once cool, add oil to the mango mixture and mix well.
  5. Taste and adjust the seasoning before storing in an airtight container. This pickle can be stored for 15~20 days.
Recipe Notes

Notes:

  • If you cannot find good quality green mangoes, then replace it with tart green grannysmith apples.

This is great to serve with rice, dosa or even roti.

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4 thoughts on “Instant Mango Pickle with Mustard & Jaggery for ICC”

  1. Slurp, i want that bowl, dunno when am gona make with mangoes, but i loved this pickle very much with green apples too.

  2. Ahh awesome quick make pickle!! My mom just does the same .. She used to tell me that the jaggery added should be carefully bought as it may be salty sometimes and will make the pickle salty. Hence I go for jaggery of same kind always from http://qusec.in/ and till now it has worked well. But the pickle makes it awesome with curd rice. Love it. Thanks for making people know about this quick make.

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