Mango And Vegetable Pickle Recipe

Mango and Vegetable Pickle is a tangy and spicy Indian condiment made with raw mangoes and a variety of vegetables. It is a popular accompaniment to meals and adds a burst of flavor to any dish. The pickle is made by marinating the mangoes and vegetables in a mixture of spices, salt, and oil. It is then left to ferment for a few days to develop its unique taste. This pickle can be stored for months and is best served with rice, roti, or paratha.

4.2
24 Rating -
Rate
Vegdiet
15minstotal
15m.total
Mango And Vegetable Pickle
plan
Bookmark

ingredients serve

Ingredients for Mango And Vegetable Pickle Recipe

  • 0.33 Raw Mangoes, Peeled And Chopped
  • 0.17 cup Mixed Vegetables, Chopped
  • 0.17 tablespoon Salt
  • 0.08 teaspoon Turmeric Powder
  • 0.33 tablespoon Oil
  • 0.17 teaspoon Mustard Seeds
  • 0.08 teaspoon Fenugreek Seeds
  • 1/25 teaspoon Asafoetida
  • 0.33 teaspoon Red Chili Powder
  • 0.17 teaspoon Coriander Powder
  • 0.08 teaspoon Fenugreek Powder

Directions: Mango And Vegetable Pickle Recipe

Cooking Directions

  • STEP 1.Wash and chop raw mangoes and vegetables into small pieces.
  • STEP 2.In a large bowl, mix the chopped mangoes and vegetables with salt and turmeric powder.
  • STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
  • STEP 4.Add the mango and vegetable mixture to the pan and cook for a few minutes.
  • STEP 5.Add red chili powder, coriander powder, and fenugreek powder. Mix well.
  • STEP 6.Transfer the pickle to a clean, sterilized jar and let it cool.
  • STEP 7.Cover the jar with a clean cloth and keep it in a warm place for 2-3 days to ferment.
  • STEP 8.After fermentation, store the pickle in a cool, dry place.
  • STEP 9.Serve the mango and vegetable pickle with rice, roti, or paratha.

Cooking Tips

  • Use firm and unripe mangoes for the pickle to get the perfect tangy taste.
  • 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.
  • The pickle tastes better as it ages, so let it sit for a few days before consuming.

Storage and Serving

  • Store the mango and vegetable pickle in a cool, dry place away from direct sunlight.
  • It can be stored for several months and the flavors will continue to develop over time.
  • Serve the pickle as a condiment with rice, roti, or paratha for a delicious and tangy flavor.
Nutrition
value
39
calories per serving
< 1 g Fat2 g Protein6 g Carbs5 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    6g
  • Fiber
    5g

MacroNutrients

  • Carbs
    6g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    2mg
  • Vitamin A
    1466mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    43mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    38mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    48mg
  • Selenium
    1mcg
  • 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
show more
Recipe By Slurrp