recipe to make mango pickle
The Best recipe to make mango pickle
The health perks are another reason I stick with it. Mangoes are packed with vitamins, especially vitamin C and A, and the tangy, crunchy texture makes it a great way to sneak in some fiber and antioxidants. Plus, the spices in the pickle—like turmeric and black pepper—add anti-inflammatory benefits, even if you don’t eat it every day. It’s a no-fuss way to bring some freshness and warmth to your plate, whether you’re prepping it ahead for a weekend get-together or just want a quick, flavorful snack to enjoy with a cup of tea.
Easy Mango Pickle
A refreshing, tangy pickle made with ripe mangoes, tangy tomatoes, and aromatic spices. Perfect for adding a burst of flavor to any meal.
🥘Ingredients
- 1 cup whole wheat flour
- 1 tsp salt
- 1 tbsp oil
- 2 ripe mangoes, peeled and sliced
- 1 cup tomato sauce
- 1 tbsp lemon juice
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp black pepper
- 1 green chili, finely chopped
👨🍳Directions
-
1
Mix whole wheat flour, salt, and oil in a bowl to form a smooth dough. Cover and let it rest for 30 minutes. -
2
Heat a pan on medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant. -
3
In another bowl, combine tomato sauce, lemon juice, coriander powder, turmeric powder, black pepper, and green chili. Mix well. -
4
Slice mangoes into thin rounds. Spread the mango slices evenly on a flat surface. -
5
Roll the dough into thin sheets and cut into small squares. Place these squares over the mango slices, ensuring they cover the mango completely. -
6
Pour the spiced tomato mixture evenly over the mango and dough. Use a spoon to press gently to ensure everything is well-coated. -
7
Transfer the mango pickles into clean, airtight containers. Let them sit at room temperature for 1 hour, then refrigerate for at least 12 hours before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Airtight containers
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Mango Pickle Works
❓ Frequently Asked Questions About Mango Pickle
1. How long can I store homemade mango pickle in the fridge?
You can safely store homemade mango pickle in the fridge for up to three months if it’s kept in an airtight container. For best quality, consume within two months to enjoy the bright, tangy flavors at their peak.
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2. Can I make this mango pickle without using any vinegar?
While vinegar adds acidity to preserve the pickle, you can make a milder version by using a small amount of lemon juice or a pinch of salt and sugar to slow bacterial growth. However, the tanginess and shelf life will be shorter than the traditional recipe.
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3. What if I don’t have fresh mangoes? Can I substitute ripe mangoes?
Yes, you can use ripe mangoes—just ensure they’re fully sweet and juicy. If using frozen mango pulp, thaw it first and strain out any seeds or fibrous bits for a smoother texture.
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4. Should I use a specific type of mustard oil for this pickle?
For authentic flavor, use extra-virgin mustard oil (not all-purpose cooking oil). If unavailable, substitute with a high-quality vegetable oil, but note that the taste will be slightly different.
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5. Can I adjust the spice level in the pickle?
Absolutely! Reduce the red chili powder by half or omit it entirely if you prefer a milder heat. For extra heat, add a few extra green chilies or a dash of cayenne pepper.
