After winters, raw mangoes are available in the market in abundance and this is the correct time to make mango pickles. Instant Raw Mango Pickle without oil is one of my favorite pickles. I always make this when fresh raw mangoes are available. It is one of the simplest recipes you can make, it is oil-free and stays good for 5-6 months or more.
Ingredients:
- Raw mango – 1 kg
- Salt – 1/2 cup
- Fennel seeds – 2 tablespoon
- Fenugreek seeds – 1 tablespoon
- Vinegar – 1/2 cup
- Turmeric powder – 2 tablespoon
- Kashmiri Red chilly powder -2 tablespoon
- Asafoetida – 1/2 teaspoon
Method:
- Wash the mangoes thoroughly. When mangoes dry, remove the stalk of mangoes and cut the pulp in small chunks without peeling.
- Preheat a pan. Now add fenugreek seeds and fennel seeds into it and saute for while so that there is no moisture in the spices. When spices are roasted, turn off the flame and take them out in a plate. Allow the spices to cool.
- When spices get cooled, grind them coarsely.
- Now mix coarsely ground spices, salt, asafoetida, turmeric powder, red chilly powder and vinegar in the mango chunks and mix everything really well. Mango pickle is ready.
- After 1 week, this mango pickle will be ready to be consumed. Stir the pickle regularly with help of a spoon, really well. With this all the spices mixes well with each other.
Suggestion:
- While making pickle, make sure the container to be used for making pickle should be washed with boiling water, dry it under sunlight or in microwave or oven. Make sure there no moisture in it.
- Use a clean and dry spoon for taking out the pickle.
- There should not be any kind of moisture or dirt in the pickle, only then it will have a longer shelf life.
