Instant Mango Pickle
A super simple and lip smacking pickle made using raw mango and flavored with a special masala powder and mustard oil
Ingredients
- 3 no. Raw mango (medium)
- 3 tbsp Achari masala powder
- 3 tbsp Mustard oil
- Salt as needed
Instructions
- Cut the mangoes into halves, discard the seed.
- Chop into 1 inch cubes either keeping the skin on or peeling out.
- Pat dry the cubes using a kitchen towel as any moisture left out on the mango cubes can reduce life of the pickle.
- Keep all the cubes in a mixing bowl.
- Add achari masala powder along with salt and mix well using a neat and clean spoon.
- Keep aside for 15 minutes.
- Meanwhile, heat the mustard oil to the smoking point (once first wisps of smoke appear, immediately turn off the heat) and then cool it to the room temperature.
- Pour this over the mango pickle, mix again.
- Fill this pickle in a clean sterile jar and close the lid.
- Let it sit for 1 day at room temperature, then keep in refrigerator to use within 1 week.
Notes
- One can mix 1 pinch of asafoetida (hing) to the pickle. I have not added.
- By keeping it in the refrigerator, this pickle can stay fresh for up to 1 week.
- Always pick fresh and firm mangoes.
- The bottle, the spoon must be sterilized well while using for any kind of pickle. Even a bit of moisture may spoil the pickle.