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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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