Ginger Garlic Mango Pickle Recipe

Cooking Directions

• STEP 1.Wash and peel the raw mangoes. Cut them into small pieces and remove the seeds.
• STEP 2.Grind ginger and garlic into a coarse paste.
• STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 4.Add the ginger-garlic paste and sauté for a minute.
• STEP 5.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Add the mango pieces and cook until they become soft.
• STEP 7.Remove from heat and let it cool completely.
• STEP 8.Transfer the pickle to a clean, dry jar and store in a cool, dark place.
• STEP 9.Allow the pickle to mature for at least a week before consuming.
• STEP 10.Serve the Ginger Garlic Mango Pickle as a side dish with rice, roti, or any Indian meal.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best results.
• Make sure to sterilize the jar before storing the pickle to prevent spoilage.
• Adjust the spice level according to your preference by adding more or less chili powder.

Storage and Serving

• Store the Ginger Garlic Mango Pickle in a clean, dry jar in a cool, dark place.
• Allow the pickle to mature for at least a week before consuming to enhance the flavors.
• Serve the pickle as a side dish with rice, roti, or any Indian meal.