Goan Minced Mango Pickle Recipe

Goan Minced Mango Pickle is a tangy and spicy condiment made with raw mangoes, spices, and oil. This pickle is a popular accompaniment in Goan cuisine and adds a burst of flavor to any meal. The raw mangoes are minced and mixed with a blend of aromatic spices like mustard seeds, fenugreek seeds, turmeric, and red chili powder. The pickle is then cooked in oil to enhance the flavors and preserve it. It can be enjoyed with rice, roti, or as a side dish with any Indian meal.

4.4
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Vegdiet
2 day total
2 day total
Goan Minced Mango Pickle
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ingredients serve

Ingredients for Goan Minced Mango Pickle Recipe

  • 1/5 Raw Mangoes
  • 1/10 teaspoon Salt
  • 1/20 teaspoon Turmeric Powder
  • 1/5 teaspoon Red Chili Powder
  • 1/10 teaspoon Mustard Seeds
  • 1/20 teaspoon Fenugreek Seeds
  • 0.40 tablespoon Oil

Directions: Goan Minced Mango Pickle Recipe

Cooking Directions

  • STEP 1.Wash and peel the raw mangoes. Cut them into small pieces and remove the seeds.
  • STEP 2.In a mixing bowl, add the mango pieces, salt, turmeric powder, red chili powder, mustard seeds, fenugreek seeds, and oil. Mix well.
  • STEP 3.Heat oil in a pan and add the mustard seeds and fenugreek seeds. Let them splutter.
  • STEP 4.Add the mango mixture to the pan and cook on low heat for about 15-20 minutes, stirring occasionally.
  • STEP 5.Once the pickle thickens and the mangoes are cooked, remove from heat and let it cool.
  • STEP 6.Transfer the pickle to a clean, dry jar and store in a cool, dark place for at least a week before consuming.
  • STEP 7.Serve the Goan Minced Mango Pickle as a side dish with rice, roti, or any Indian meal. It can also be used as a spread or dip.

Cooking Tips

  • Choose raw mangoes that are firm and slightly sour for the best flavor.
  • Adjust the spice level according to your preference by adding more or less red chili powder.
  • Make sure to use a clean, dry spoon every time you take out the pickle to prevent spoilage.
  • The pickle tastes better as it ages, so let it mature for a week before consuming for the best flavor.

Storage and Serving

  • Store the pickle in a clean, dry jar in a cool, dark place.
  • It can be stored for several months if properly preserved.
  • Serve the pickle as a side dish with rice, roti, or any Indian meal.
  • It can also be used as a spread or dip for snacks and sandwiches.
Nutrition
value
66
calories per serving
< 1 g Fat3 g Protein10 g Carbs6 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    10g
  • Fiber
    6g

MacroNutrients

  • Carbs
    10g
  • Protein
    3g
  • Fiber
    6g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    37mg
  • Iron
    1mg
  • Vitamin A
    224mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    14mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    44mg
  • Manganese
    1mg
  • Phosphorus
    67mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
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