Raw Mango Kashmiri Pickle

Name: How to Make Raw Mango Kashmiri Pickle | Easy & Delicious Raw Mango Kashmiri Pickle Recipe
Total time: 30 min
Yield: 10
Cuisine: bengali

#AAM26 Raw Mango Kashmiri Pickle is a popular sweet and tangy condiment which can elevate any meal.Serve it as a side dish in lunch or dinner with any Indian flatbread or steamed rice, dal, and curry and relish !

prep time 30 Mins

cook time 30 Mins

chef Kumkum Chatterjee

Step 1

Wash, dry completely, and cut raw mango into small pieces. Moisture can spoil the pickle.

Step 2

Mix mango pieces with salt and keep covered for 24 hours. This softens them and releases water.

Step 3

Drain excess water and sun-dry the mango pieces for a few hours (optional but improves shelf life).

Step 4

Add fennel, nigella, fenugreek, turmeric, red chilli, and hing to the mango pieces.

Step 5

Heat mustard oil until it just begins to smoke. Let it cool slightly, then pour over the mixture.

Step 6

Mix well and transfer to a clean, dry glass jar.

Calories 45 Kcal

Total Fat 3 g

Carbs 4 g

Protein 0.5 g

ESSENTIAL ITEMS

500 gm raw mango (kaccha aam), washed & chopped (with skin)

3 tbsp salt

2 tbsp Mustard oil

1 tbsp Fennel seeds (coarsely crushed)

1 tbsp Nigella seeds

1 tsp Fenugreek seeds (lightly roasted & crushed)

2 tsp Red chilli powder

1 tsp Turmeric powder

1 pinch Asafoetida

Recipe by:

Kumkum Chatterjee

3 Recipes

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