Sweet & Spicy Mango Pickle
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This is that time of the year when mango is available in plenty and is used to make different variety of pickles. Today I am sharing one of my favorite mango pickle recipe; Sweet & spicy mango pickle.I have prepared this pickle by cooking all the ingredients together so the mango pieces are little soft, and jaggery and spices are perfectly blended.
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Ingredients
- 2 raw mango medium size, cut into small pieces
- 3 tbsp mustard oil or cooking oil
- 1 pinch asafetida
- 1 teaspoon cumin
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon nigella seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon red chili powder
- 1/4 teaspoon Turmeric Powder
- 1- 11/2 cup jaggery
- Salt to taste
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Instructions
- Wash and wipe dry the raw mango and cut into small pieces.
- Dry roast cumin, mustard seeds, fenugreek seeds, nigella seeds, and fennel seeds and grind coarsely.
- In a pan, heat oil, add asafetida, roasted masala, turmeric powder and red chili powder and mix well.
- Now add raw mango pieces, give it a good mix.
- Add salt to taste and mix well.
- Now add the jaggery, stir and cook on low flame for 3-4 minutes or until the jaggery is dissolved.
- Remove from the gas. Transfer it into another bowl, cover it with the soft cloth and let it cool.
- Store it in the clean air tight bottles.
- Sweet and spicy mango pickle is ready to serve. this goes well with roti, parathas and with rice. I love to have it with anything and everything 🙂
Notes
- Dry the mangoes and remove the seeds.
- Adjust the red chili powder and jaggery according to taste.
- Store in clean air tight bottle and keep in refrigerator.
Recipe Nutrition
Calories: 1027 kcal | Carbohydrates: 231 g | Protein: 1 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Sodium: 7 mg | Potassium: 143 mg | Fiber: 2 g | Sugar: 229 g | Vitamin A: 851 IU | Vitamin C: 25 mg | Calcium: 91 mg | Iron: 3 mg
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