How to make Instant Mango Pickle -
Quickly prepared mango pickle- a must try recipe.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw mangoes (कच्चे आम),
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Instant Mango Pickle checkout Kairi Ki Launjee, Andhra Avakkai, Aam Launji, Chhunda . You can also find more Pickles, Jams and Chutneys recipes like Mango Chutney Mixed Vegetable Pickle Keerai Chutney Pickled Cucumbers
Instant Mango Pickle Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Instant Mango Pickle Recipe
Raw mangoes 10
Turmeric powder 2 tablespoons
Salt 1 tablespoon
Sugar 1 tablespoon
Garlic 30 cloves
Mustard powder 1 teaspoon
Red chilli powder 2 tablespoons
Pickle masala 5 tablespoons
Vinegar 1/4 cup
Oil
For masala
Red chillies crushed 1 tablespoon
Cumin seeds 1/2 teaspoon
Coriander seeds roasted 1 teaspoon
Carom seeds (ajwain) 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Mangrel 1/2 teaspoon
Method
Step 1
Wash and halve mangoes, destone and cut into medium sized pieces or quarter them.
Step 2
Add turmeric powder, salt and sugar and keep aside for four to six hours. Peel, wash and dry garlic cloves. Crush them. Drain mango pieces and keep water separately. Mix ingredients of pickle masala.
Step 3
Add mustard powder, red chilli powder, garlic paste and pickle masala to the reserved water. Mix well. Add vinegar and mix again. Add oil gradually and keep stirring continuously.
Step 4
Pour this masala over mango pieces and the pickle is ready.
Nutrition Info
Calories : 397.75 Kcal
Carbohydrates : 40.75 gm
Protein : 1.75 gm
Fat : 25.25 gm
Other : 3
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
