Mango Pickle Tips : Do you also like to eat fresh mango pickle? Then with the advent of the summer season, fresh mangoes are easily available in the market. In such a situation, if you also want to prepare a tasty and sweet mango pickle without any hassle and without drying it in the sun, then definitely try this recipe today. This pickle is prepared in just 30 to 60 minutes without much hassle and without drying it in the sun. It is perfect for summers, which takes care of both taste and time. So, today we will prepare mango pickle in our kitchen by a very easy method, by making which you can double the taste of your food, so definitely try this recipe once.
Ingredients required to make Mango Laccha Pickle :
Raw mangoes—1 kg (grated)
Salt—2 tbsp
Turmeric—1 tbsp
Mustard oil—250 ml
Fennel (thick) – 2 tbsp
Fenugreek seeds—1 tbsp
Nigella seeds—1 tbsp
Red chili powder—2 tbsp (according to taste)
Turmeric—1 tsp
Salt—according to taste
Asafoetida—1/2 tsp
Method to make Instant Mango Laccha Pickle :
First of all, wash the raw mangoes and wipe them with a clean cloth.
Now peel the mango and grate it. Add salt and turmeric to the grated mango and keep it for 30 minutes so that its water drains out.
Lightly roast the fenugreek seeds and fennel and grind them coarsely. Now add nigella seeds, red chili powder, asafoetida, and the rest of the spices. Mix the pickle. Squeeze out the water from the mango. Now add the prepared masala to it. Pour cooled mustard oil on top and mix it well. Store and serve. Fill the prepared pickle in a dry and clean glass jar. The flavor will blend completely in 1-2 hours. If you want, you can eat it from the next day as well—the taste will enhance even more! Always use dry spoons and utensils. Store the pickle in the fridge so that it lasts for a longer time. If you like it spicier, then you can add green chilies or more red chilies.