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Traditional Indian Mango Pickle (No Oil)
A light and flavorful traditional Indian mango pickle made with raw, unripe mangoes and aromatic spices—perfect for adding a tangy kick to your meals!
Equipment
- Mortar and pestle for grinding spices
- Sterilized glass jar for storing the pickle
Ingredients
- 2 raw unripe mangoes Peeled and diced
- 2 tbsp sea salt
- 1 tbsp red chili powder Freshly ground preferred
- 1 tsp asafoetida (hing) For aroma and flavor
Instructions
- Prepare the Mangoes:Peel the mangoes, remove the seed, and dice them into small pieces. Don't discard the peel; it can be used in mint chutney for added flavor.
- Mix the Spices: In a mortar, combine the sea salt, red chili powder, and asafoetida. Grind them together until fragrant.
- Combine Ingredients:Mix the prepared spices with the diced mango pieces in a large bowl, ensuring that each piece is well coated.
- Store the Pickle:Transfer the mixture to a sterilized glass jar. Seal the jar tightly.
- Resting Period:Let the jar sit in a cool, dry place for about 5 days. This allows the flavors to meld together, creating a spicy, tangy delight.
- Enjoy:Your mango pickle will be ready to enjoy and can last up to a year when stored properly!
Notes
- This pickle is a great accompaniment to Indian meals, enhancing rice and roti dishes with its tangy flavor.
- For a unique flavor, consider adding other spices like mustard seeds or fenugreek seeds to the mix.
