Mango Pickle refers to a variety of Pickles prepared using Raw Mango and some spices. Pickling process in India differs from state to state.
Today I am going to share with you Gujarati style Pickle Recipe. This is an instant version of Gujarati Mango Pickle.
I know I am late for the pickle. So I thought before the Mangoes completely disappear from the market, I should make this recipe.
How to make Mango Pickle?
1. Heat oil in a pan until it reaches its smoking point.
2. In another bowl, take all the ingredients, Split Mustard seeds / Rai na kuria, Split fenugreek seeds / Methi na Kuria, Salt, Turmeric powder, Asafoetida and Red chili Powder. Mix it very well.
3. Pour hot oil over the prepared masala mixture. Cover it immediately. Keep it aside for 5 minutes.
4. Take Chopped mangoes in big mixing bowl. Add prepared mixture into the mangoes and mix them very well.
5. Place this pickle into the airtight glass jar. Keep them on your kitchen counter for 2 days or until the mangoes soften a bit and become tender. Stir the pickle every 12 hours with a spoon.
6. Once the Mango Pickle is ready, you can serve them. Store this pickle in a cool and dry place. I store this pickle in my refrigerator. You can store this pickle for up to 6 to 7 months in the refrigerator.
7. Enjoy Instant Mango Pickle.
If you want to make this pickle traditional way, here is the recipe.
Mango Pickle
Ingredients
- Raw Mangoes - 500 gm Chopped into small square pieces
- Split Mustard seeds / Rai na kuria - ½ cup
- Split fenugreek seeds / Methi na Kuria - 1 cup
- Salt as per taste Added 3 tbsp
- Red chili powder - 4 tbsp Adjust According to your spice level
- Turmeric powder - 1 tbsp
- Asafoetida - 2 tsp
- Oil - 2 cups
Instructions
- Heat oil in a pan until it reaches its smoking point.
- In another bowl, take all the ingredients, Split Mustard seeds / Rai na kuria, Split fenugreek seeds / Methi na Kuria, Salt, Turmeric powder, Asafoetida and Red chili Powder. Mix it very well.
- Pour hot oil over the prepared masala mixture. Cover it immediately. Keep it aside for 5 minutes.
- Take Chopped mangoes in big mixing bowl. Add prepared mixture into the mangoes and mix them very well.
- Place this pickle into the airtight glass jar. Keep them on your kitchen counter for 2 days or until the mangoes soften a bit and become tender. Stir the pickle every 12 hours with a spoon.
- Once the Mango Pickle is ready, you can serve them. Store this pickle in a cool and dry place. I store this pickle in my refrigerator. You can store this pickle for up to 6 to 7 months in the refrigerator.
- Enjoy Instant Mango Pickle.
Good recepie when did you add the salt though? Can’t be seen in the steps.
Thanks Mary!!!
See No. 2 step.
Hi..dnt we need to dry the mangoes a bit before pickling ??
Hi Juhi!!!
This is instant pickle. So You dont need to.
Very tempting pickle Dhwani. Nicely explained. What oil can I use. what oil is traditionally used in Gujarati household.
Hi Aparna!!!
I used canola oil. Traditionally Peanut oil is used in Gujarati household. 🙂
Thanks
any particular reason for replacing peanut oil with canola oil ?
Mouthwatering!! Easy and simple pickle recipe
Thank you!!! I am glad you liked it. 🙂
This is exactly what I was looking for but what is Asafoetida?? I live in Mexico.. is there a substitute for this, or another name?
Hi,
Asafoetida is a spice. You can skip if you are not able to find.
I found it! Thank you so much.
Thank you Dhwani for this delicious, quick recipe that has NOT lasted long once opened out of the Gene Bottle. For a boy born in Bareilly India, buying off the shelf here in Australia was an option, but your recipe is heaven! Looking forward to more recipes to try during our current Covid 19 adversity.
Thank you for Sharing
Will try and make it as soon as raw mangoes