Easy Spicy Mango Pickle Recipe Using Mustard Oil
Ideal For
Lunch
Food Type
VegIngredients
How To Cook
- 3 medium raw mangoes (chopped)
- 1 tbsp crushed mustard seeds
- ½ tbsp crushed fenugreek seeds
- ¼ tbsp sauf
- ½ cup red chili powder
- ½ cup salt
- ⅕ cup turmeric powder
- 1 cup Doctors’ Choice Kachi Ghani Mustard Oil
- Place the chunks in a jar. Sprinkle salt over it and ½ turmeric
- Shake the jar to ensure the mango pieces are evenly coated. Keep aside the jar and keep shaking it now and then every 10-12 hours for 2 days straight
- On the third day, empty the contents into a colander and allow the water to drain for 15-20 mins. Spread out an old kitchen towel for 1-2 hours
- Take a large plastic or glass bowl and mix all the dry ingredients well. Add in the mangoes and half the oil. Mix them well. Now transfer the mixture into a clean jar and press it down well. Pour the remaining oil on the top.
- Allow the pickle to marinate for 10 days before using. Ensure the main jar always has oil floating on the top
- Enjoy delicious and spicy mango pickle with your favorite dishes
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