Homemade Food: Crunchy Pickled Green Mango Recipe.

vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds a fresh flavor while being more natural.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is a traditional sweetener in Indian cuisine.

Wash and peel the green mango, then cut it into thin slices or cubes.

Sprinkle salt over the mango pieces and mix well; let it sit for 30 minutes to draw out moisture.

In a dry pan, toast mustard seeds, fenugreek seeds, and cumin seeds until fragrant, about 2-3 minutes.

Grind the toasted spices into a coarse powder using a mortar and pestle or spice grinder.

In a bowl, combine the mango, turmeric powder, red chili powder, ground spices, and asafoetida; mix thoroughly.

Add vinegar and sugar to the mixture, stirring until the sugar dissolves completely.

Heat oil in a small pan until hot, then pour it over the mango mixture to slightly cook the spices.

Mix well to coat all the mango pieces with the spices and oil.

Transfer the pickle to a clean, dry jar and seal tightly.

Let it sit for at least 24 hours for the flavors to meld before consuming.

Store in the refrigerator for up to a month.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary