SRI LANKAN MIXED PICKLE (NO COOK RECIPE) ENGLISH

mango

🥗Healthier: green apple

💰Cheaper: cucumber

Green apple offers a similar tartness, while cucumber is more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness, while apple cider vinegar is often less expensive.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: black mustard seeds

Ground mustard can be a lower-cost alternative with a similar flavor.

turmeric powder

🥗Healthier: saffron

💰Cheaper: curry powder

Saffron is a healthier option, while curry powder can be more affordable.

Chop mango and carrot into small pieces.

Slice green chili and ginger thinly.

Heat oil in a pan over medium heat until shimmering.

Add mustard seeds and fenugreek seeds; cook until they start to pop.

Stir in turmeric powder and asafoetida; cook for 1 minute until fragrant.

Add chopped mango, carrot, and green chili to the pan; mix well.

Pour in vinegar and add salt and sugar; stir to combine.

Add curry leaves and ginger; mix thoroughly.

Cook for 5-7 minutes until the vegetables soften slightly.

Remove from heat and let cool to room temperature.

Transfer to a clean jar and seal tightly.

Allow to ferment at room temperature for 2-3 days before refrigerating.

Cooking Techniques

Spice Level: