Ginger Garlic Mango Pickle Recipe

Ginger Garlic Mango Pickle is a tangy and spicy Indian condiment made with raw mangoes, ginger, garlic, and a blend of aromatic spices. This pickle is bursting with flavors and is a perfect accompaniment to any Indian meal. The combination of tangy mangoes, pungent ginger, and aromatic garlic creates a unique and delicious pickle that can be enjoyed with rice, roti, or as a side dish. It is easy to make and can be stored for months, allowing you to enjoy the flavors of summer all year round.

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Ginger Garlic Mango Pickle
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Ingredients for Ginger Garlic Mango Pickle Recipe

  • 0.17 Raw Mangoes
  • 0.08 tablespoon Ginger
  • 0.08 tablespoon Garlic
  • 0.17 tablespoon Oil
  • 0.08 teaspoon Mustard Seeds
  • 1/25 teaspoon Fenugreek Seeds
  • 1/50 teaspoon Asafoetida
  • 1/25 teaspoon Turmeric Powder
  • 0.08 tablespoon Red Chili Powder
  • As required Salt To Taste

Directions: 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.
Nutrition
value
190
calories per serving
11 g Fat8 g Protein14 g Carbs14 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    8g
  • Carbs
    14g
  • Fiber
    14g

MacroNutrients

  • Carbs
    14g
  • Protein
    8g
  • Fiber
    14g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    384mg
  • Iron
    6mg
  • Vitamin A
    388mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    160mg
  • Manganese
    2mg
  • Phosphorus
    234mg
  • Selenium
    7mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp