Electric Mango Pickle (Bijli Wala Sabut Achar): A Fiery Indian Condiment
20 minutes
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About Electric Mango Pickle (Bijli Wala Sabut Achar): A Fiery Indian Condiment
Prepare for an explosion of flavor with Bijli Wala Sabut Achar! This "lightning pickle" lives up to its name, delivering a quick, intense burst of tangy heat that will electrify your taste buds. It's the perfect fiery condiment for any Indian meal.Unlike typical chopped mango pickles, this traditional recipe preserves whole green mangoes, offering a uniquely satisfying textural experience. Imagine biting into a firm, flavorful mango infused with warm spices and tangy vinegar.Bask in the complex flavors of this authentic Indian pickle. It's a must-try for anyone seeking an extra kick to their meal.
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Recipe Time & More
Prep15 minutes
Cook5 minutes
Total20 minutes
Ingredients
Coarsely Ground Spices
- 1/4 tsp Fenugreek Leaves kasoori methi
- 1 tbsp Mustard Seeds
- 1 tsp Nigella Seeds kalonji
- 2 tsp Anise Seeds saunf
- 1 tsp Cumin Seeds
- 1/2 tsp Asafoetida Powder hing
Other Ingredients
- 1 tsp Kashmiri Chili Powder red
- 1 tsp Reshampatti Chili Powder
- 2 tsp Turmeric Powder haldi
- 2 tbsp Salt
- 1/2 kg Mustard Oil
- 1 tsp Vinegar
Instructions
- Thoroughly wash and dry the whole green mangoes. Ensure they are completely dry to prevent spoilage during pickling.
- In a bowl, combine the mangoes with half of the salt and turmeric powder. This initial salting helps to draw out excess moisture and enhance the flavor of the mangoes. Allow the mangoes to sit for 7-8 hours, or until they release some water.
- Heat the mustard oil in a pan until it reaches its smoking point. Heating the oil to this point helps to remove impurities and improve its flavor. Allow the oil to cool completely. Set aside half of the cooled oil for later use.
- Discard the salty water released by the mangoes. Dry the mangoes under the hot sun until they are completely dry. This step is important to prevent the growth of unwanted bacteria during pickling.
- In a bowl, combine half of the cooled mustard oil with the coarsely ground spices, Kashmiri red chili powder, Reshampatti chili powder, the remaining turmeric powder, and the remaining salt.
- Add the vinegar to the spice mixture and mix well to combine all the ingredients thoroughly.
- Place the dried mangoes in a sterilized glass jar. Pour the prepared spice mixture over the mangoes, ensuring they are fully coated. Add the remaining mustard oil to the jar. This layer of oil acts as a preservative.
- Cover the jar with a muslin cloth and secure it tightly. Place the jar in direct sunlight for 3-4 days. The sunlight helps to ferment the pickle and develop its characteristic tangy flavor. The pickle will be ready to enjoy in a few days.
Recipe Notes
Good To Know
- This pickle can be enjoyed year-round.
Expert Tips
- For a spicier pickle, increase the amount of green chilies or add a pinch of red pepper flakes.
- Ensure the vegetables are completely submerged in the pickling solution to prevent spoilage.
- Sterilize the jars thoroughly before filling them with pickle to maintain freshness and prevent bacterial growth.
Storage Instructions
- Store the pickle in a cool, dark place, away from direct sunlight.
- Once opened, refrigerate the pickle to extend its shelf life.
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Recipe Nutrition
Calories: 454kcalCarbohydrates: 1gProtein: 1gFat: 51gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 30gSodium: 1403mgPotassium: 42mgFiber: 1gSugar: 0.1gVitamin A: 125IUVitamin C: 0.3mgCalcium: 15mgIron: 1mg
Suman Prakash
Articles: 49
5 Comments
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Absolutely mouthwatering! Great share.
What a delicious recipe! Thanks for posting.
This looks so inviting! Thank you.
This looks incredible! I need to try it.
now i can use my raw mangoes ,when i find them in my garden in storm-great idea-AAm ka aam gutli ke dam