Go Back
Instant mango green chili pickle
Print Recipe
5 from 2 votes

Instant Mango green Chili Pickle

Delicious and easy to make raw mango and green chili pickle
Prep Time20 mins
Cook Time5 mins
Total Time24 mins
Course: Pickles/Achar, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: aam ka achar, Green chili pickle, mango pickle
Servings: 3 cups
Author: Anjana Chaturvedi

Ingredients

  • 300 gms Raw Mango / Kachcha Aam
  • 150 gms Green chilies/Hari Mirch
  • 4 tbsp Split Mustard seeds/Rai kuria
  • 4 tbsp Fennel Seeds / Saunf slightly crushed
  • 2 tbsp Fenugreek Seeds / Methidana
  • 1/3 tsp Asafoetida / Hing powder
  • 1 tsp Red Chili Powder/ Laal Mirch
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1/2 cup Mustard Oil / Sarso ka tel
  • 1.5 tsp Salt / Namak
  • 1.5 tbsp Vinegar

Instructions

  • Wash and wipe raw mangoes and green chilies(prefer to choose less spicy variety)
  • peel and chop mangoes and chop chilies in small pieces.
  • Heat mustard oil to a smoking point .
  • When it cool down slightly then add asafoetida.
  • Dry roast mustard , fennel and fenugreek for a minute and grind to a coarse powder
  • Take the chopped mango and green chilies in a bowl.
  • Add all the powdered spices and mix well.
  • Now add oil (when it come to room temperature) and mix again.
  • Store in a glass jar and keep in sun for 2 days.
  • It will be ready to eat after 4-5 days then Keep IT refrigerated or fill oil till the top if you want to store it at room temperature.
  • Serving suggestions- serve with poori, paratha, rice daal combo or with curd rice.

Notes

Note-
1-you can add 1 tbsp of jaggary in it if you want to make it sweet and sour.
2-If the mango peel is very thick or bruised then you can also peel the mango.
3-If making in large quantity and don’t want to refrigerate then add enough oil to cover the pickle