Instant Mango Pickle

This Instant Mango Pickle has a beautiful flavor from panch phoron, pickle masala, and fennel seeds. This mango pickle is easy to make and very delicious. It is one of my husband's favorite side dishes.

4.50 from 2 votes

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Course: Side Dish

Cuisine: Indian

Keyword: 20 mins Easy Recipe

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: oz

Calories: 234kcal

Author: Aayushi Patel

Equipment

1 Small Pan
1 Wide Mouthed Bowl

Ingredients

3 Cups Chopped Green Mangoes
2 Tbsp Panch Phoron You will be able to find this spice mix easily at your Indian Store
1 Tsp Fennel Seeds
1/2 Tsp Salt
1/3 Cup Pickle Masala
1 Tsp Red Chili Powder 1
1/4 Tsp Turmeric
1/3 Cup Jaggery
1 Cup Sesame Oil/ Mustard Oil / Peanut Oil

Instructions

Wash the Green Mangoes Thoroughly, and dry it with a paper towel.
Chop the mangoes into small cubes. Set it aside in a wide mothed bowl.
Place a small pan on medium heat. Add Panch Phoron and Fennel Seeds to the pan. Roast for 2 minutes or until aromatic. And grind them into fine powder using a spice grinder.
Now to the chopped mangoes, add pickle powder, red chili powder, turmeric powder, jaggery and the prepared masala along with salt. Massage the spices thouroughly with your hands on the chopped mangoes.
Now add oil to the same pan. Heat up the Oil.
Once the oil is hot, add the oil to the mangoes
Mix everything well. Let it cool and store it in an airtight glass jar.
Leave it outside for 24 hours. Place it in the refrigerator and enjoy upto 2-3 weeks.

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