Instant pickle of mango and green chilli | Kairi aur hari mirch ka achar
Instant pickle of mango and green chilli has a lip-smacking sourness along with scrumptious taste.
Ingredients for instant mango and chilli pickle
- Raw Mango (grated) - 250 grams
- Green chilli - 100 grams
- Mustard oil - ⅓ cup (100 grams)
- White vinegar - 2 tbsp
- Salt - 2 tbsp
- Fennel seeds - 2 tbsp
- Yellow mustard (crushed) - 1 tbsp
- Turmeric powder - 1 tsp
- Red chilli powder - 2 tsp
- Mustard seeds - 2 tsp
- Fenugreek seeds - 2 tsp
- Black pepper - ½ tsp
- Asafoetida - 2 pinches
How to make instant mango and chilli pickle
Take 250 grams of raw mango, wash, dry and peel it. After peeling it, grate it finely and wash 100 grams of green chillies. Chop the chillies into bite-sized pieces.
After chopping them, preheat a ⅓ cup of mustard oil in a pan. After heating the oil, turn the flame to medium and add a teaspoon of fenugreek seeds to it. Add a teaspoon of mustard seeds on low flame along with 2 pinches of asafoetida.
Add 2 tablespoons of fennel seeds and saute the spices. Add the grated mangoes, some green chillies and a tablespoon of crushed of yellow mustard seeds to it. Add a teaspoon of turmeric powder, 2 teaspoons of Degi red chilli powder, a 1/2 teaspoon of fresh crushed black pepper, 2 tablespoons of salt to it and mix all the ingredients well.
After cooking the pickle, add 2 tablespoons of vinegar to it. The pickle of mango and green chilli is ready to be served. You can eat this pickle instantly and even if you consume it after 2 to 3 days then it will taste much better.
You can store it in any food grade plastic or glass container and consume it for a year.
- Vegetable Fry Recipe
- Pickle Recipes
- North Indian Recipes
- Indian Regional Recipes
- Indian Street Food
- Recipe for new mothers