Spicy Mango Pickle
by Tarla Dalal
Added to 195 cookbooks
This recipe has been viewed 36013 times
This is a very simple recipe, which goes well with most parathas and vegetables .
You can make it spicier if you like, by adding some more chilli powder. I have used Rajapuri mangoes which are a large variety of raw mangoes and extensively used for mango pickles. But you can use any variety of raw mangoes, if they are not available.
- Combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water.
- Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm.
- Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely.
- Once it is cooled completely, combine the drained raw mango, red marinade and mustard oil mixture in a deep bowl and mix well.
- Add the remaining 2 tsp of salt and mix well.
- Store refrigerated in an air-tight container and use as required.
Nutrient values (Abbrv) per tbsp
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