INSTANT MANGO CHILLI PICKLE

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Instant Mango Chilli Pickle

A fiery, tangy, and quick-to-make pickle that pairs beautifully with parathas, rice-dal, or even as a side with snacks. This instant version gives you that authentic homemade achaar flavor in just a few hours!

🥭 Makes: 1 medium jar | ⏱ Prep: 20 min | 🌞 Maturation: 1–2 days (optional) | 🕒 Ready: Same day

💖 Why You’ll Love This Recipe

  • 🔥 Bold & Spicy: A mix of green chillies, raw mango, and roasted spices.
  • ⏱ Quick & Easy: Ready to eat in just a few hours.
  • 🥭 Seasonal Favorite: Perfect way to enjoy raw mangoes in summer.
  • 🌞 Traditional Flavor: Sun-maturation deepens the taste beautifully.

🧂 Pickling Tips

  • Always use a clean, dry glass jar to prevent spoilage.
  • Heat mustard oil until it smokes lightly — this removes bitterness.
  • Let the oil cool a bit before pouring over the mango-chilli mix to avoid sogginess.

🍽 Serving Suggestions

  • Serve with hot parathas or stuffed rotis.
  • Add a spoonful alongside dal-chawal or khichdi.
  • Use as a spicy side for snacks like pakoras or samosas.

🧊 Storage & Shelf Life

  • Store in a clean airtight glass jar.
  • Keeps well at room temperature for 2–3 weeks.
  • Refrigeration can extend freshness up to 1–2 months.
  • Always use a clean dry spoon when serving.

✨ Variations

  • Use red chillies instead of green for a different heat profile.
  • Add a little jaggery for a sweet-spicy twist.
  • Include garlic cloves or ginger slices for extra punch.

❓ FAQs

Q: Can I eat this pickle the same day?
A: Yes! It’s ready in a few hours, but flavor deepens if kept in sunlight for 1–2 days.

Q: Do I have to use mustard oil?
A: Mustard oil gives the authentic flavor, but you can substitute with sesame oil if needed.

Q: How do I prevent the pickle from spoiling?
A: Always use dry utensils and jars, and ensure the oil fully coats the mixture.

📝 Ingredients

  • 400 g raw mango (grated)
  • 200 g green chilies (grated or finely chopped)
  • 1 tbsp cumin seeds
  • 3 tbsp fennel seeds
  • 2 tbsp mustard seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp turmeric powder
  • 3 tbsp salt
  • 1 cup mustard oil
  • ½ tsp fenugreek seeds (for tempering)
  • ½ tsp fennel seeds (for tempering)
  • 1 tbsp Kashmiri red chili powder
  • ½ tsp asafoetida (hing)

👨‍🍳 Instructions

  1. Prep the Mango & Chillies: Grate raw mango and green chillies. Mix them in a large bowl.
  2. Roast & Grind Spices: Dry roast cumin, fennel, mustard, and fenugreek seeds until aromatic. Grind coarsely and add to mango-chilli mix along with turmeric and salt.
  3. Heat the Oil: Warm mustard oil until it smokes lightly. Add fenugreek seeds, fennel seeds, Kashmiri chili powder, and asafoetida. Fry for a few seconds.
  4. Combine: Let the oil cool slightly, then pour over mango-chilli mixture. Mix thoroughly.
  5. Maturation: Transfer to a clean jar. Ready in a few hours, but sun-mature for 1–2 days for best flavor.

📊 Nutrition (per tbsp, approx.)

Calories: ~45 | Fat: 4 g | Carbs: 2 g | Fiber: 1 g | Sodium: 150 mg

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