Mango Red Chilli Pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the raw mangoes and red chillies.
• STEP 2.Cut the mangoes into small pieces and remove the seeds.
• STEP 3.Slit the red chillies lengthwise and remove the seeds.
• STEP 4.In a mixing bowl, combine the mangoes, red chillies, salt, turmeric powder, red chilli powder, fenugreek seeds, and mustard seeds.
• STEP 5.Mix well and transfer the mixture to a sterilized glass jar.
• STEP 6.Pour vinegar and oil over the mixture, ensuring it is completely covered.
• STEP 7.Close the jar tightly and keep it in a cool, dark place for 3-4 days to ferment.
• STEP 8.After fermentation, the pickle is ready to be served.
• STEP 9.Store the pickle in the refrigerator for longer shelf life.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Adjust the amount of red chilli powder according to your spice preference.
• Make sure to use a sterilized glass jar to prevent spoilage.
• Allow the pickle to ferment for at least 3-4 days to develop its flavors.

Storage and Serving

• Store the pickle in a clean, airtight glass jar in the refrigerator.
• Serve the mango red chilli pickle as a condiment with rice, roti, or paratha.
• It can also be used as a topping for sandwiches or as a flavor enhancer in curries.