Instant Mango Pickle
This instant pickle recipe is quick and easy to make.
Ingredients:
- 1 Raw Mango, raw, medium 1 in no (200 g)
- Turmeric Powder 1/2 tsp.
- Kashmiri Red Chilli Powder 1.5 tsp.
- Salt 1/8 th tsp. (As suggested by Dietitian)
To Temper
- Sesame Oil (Or any cooking oil) 2 tbsp.
- Mustard Seeds 1 tsp.
- Methi Seeds Powder 1 tsp (optional)
- Hing 1/8 tsp
- Curry Leaves 1 Sprig
- Portions – 1 bowl (10-12 portions)
- Serving Size – 1 portion
Nutrients
- Calories: 414.82 Kcal
- Protein: 3.76 gm
- Sodium: 360.29 mg
- Potassium: 481.82 mg
- Phosphorus: 87.2 mg
Procedure:
- Rinse the raw mango and pat dry to ensure there is no moisture in the mango for better shelf life.
- Slice the raw mango into fine pieces, so the spice powders and flavours get infused well.
- Add chilli powder and turmeric as per spice level preferred for this instant mango pickle recipe.The masala should nicely coat the chopped raw mangoes
- In a tempering pan, heat oil. Add mustard seeds, allow it to crackle. Add hing and curry leaves generously which adds more flavour to the mango pickle
- Serve this pickle as a condiment with your favourite meal like curd rice or khichdi or sambar rice or vegetable pulao