How to Make Mango Pickle at Home Easily | The Frugal Chef

mustard seeds

🥗Healthier: black mustard seeds

💰Cheaper: yellow mustard seeds

Yellow mustard seeds are less pungent and cheaper.

raw mango

🥗Healthier: green apple

💰Cheaper: cucumber

Cucumber provides a similar crunch and tartness.

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lime juice offers acidity at a lower cost.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is a traditional sweetener often used in Indian cuisine.

Add 1 cup of water to a pot.

Add 1/2 cup of white vinegar to the pot.

Add 1 teaspoon of salt and heat the mixture until the salt dissolves.

Turn off the heat and add a heaping teaspoon of honey, stirring to dissolve it.

Cut the mango into little strips, avoiding super ripe mango to prevent mushiness.

Add Chili Peppers (optional) and ginger slices to the jar with the mango.

Press the mango and other ingredients down into the jar.

Cool the mixture, cover the jar, and place it in the fridge for about 5 days.

Taste the pickle before the 5 days if desired, but recommend waiting for the full duration for best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens