Instant mango jaggery pickle Recipe

Cooking Directions

• STEP 1.Peel and chop raw mangoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida.
• STEP 3.Add the chopped mangoes, jaggery, red chili powder, turmeric powder, and salt. Mix well.
• STEP 4.Cook the mixture on low heat until the mangoes are soft and the jaggery has melted.
• STEP 5.Allow the pickle to cool completely before transferring it to a clean, dry jar.
• STEP 6.Store the pickle in a cool, dark place for at least a day before consuming to allow the flavors to develop.
• STEP 7.Serve the instant mango jaggery pickle as a condiment with rice, roti, or any meal of your choice.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Adjust the amount of jaggery and red chili powder according to your taste preferences.
• Make sure to use a clean, dry spoon every time you take out the pickle to prevent spoilage.
• For a spicier pickle, you can add finely chopped green chilies or chili flakes.

Storage and Serving

• Store the instant mango jaggery pickle in an airtight container in a cool, dark place.
• It can be stored for up to a month.
• Serve the pickle as a condiment with rice, roti, or any meal of your choice.