Instant Raw Mango Pickle In 10 Minutes | Mango Pickle | How To Make Pickle At Home | Chef Ruchi

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard seeds

Ground mustard is a lower-cost alternative that still provides flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Lemon juice is a cost-effective substitute that adds acidity.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is a traditional sweetener that complements the pickle's flavors.

asafetida

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can provide similar flavor notes at a lower cost.

Grind fenugreek seeds into a coarse powder.

Add coarsely ground fenugreek seeds to a mixing bowl.

Add raw mango pieces to the bowl.

Add asafoetida, turmeric powder, and red chili powder to the bowl.

Add salt to taste.

Mix everything well to ensure the mango is coated with the spices.

Add 1.5 to 2 tablespoons of oil to the mixture.

Mix the oil well with the mango and spices.

The raw mango pickle is ready to serve.

Store the pickle in the refrigerator for 2 to 3 days.

Cooking Techniques

Equipment Needed

Spice Level: