Mango Pickle by @cuisine_by_sk

20 min

12 servings

400 g

Raw green mango

🧂

1 tsp

Salt

🌶️

1 tsp

Red chilli powder

🌶️

1 tsp

Red chilli flakes

🫙

1 tsp

Turmeric

🫙

1 tsp

Fennel seeds

🌼

1 tsp

Mustard seeds

🌱

1 tsp

Nigella seeds

🌿

1 tsp

Fenugreek seeds

🫙

0.5 tsp

Cumin seeds

🫒

240 ml

Olive oil

🧄

2 tbsp

Garlic

  1. Heat
    • Olive oil

    In a small skillet, heat the olive oil until it smokes, then turn off the heat and allow it to cool fully.

  2. Add
    • Raw green mango
    • Salt
    • Red chilli flakes

    In a glass bowl, add the mango strips with salt, red chilli powder, red chilli flakes, fennel seeds, mustard seeds, nigella seeds, fenugreek seeds, cumin seeds and turmeric, and mix well together.

  3. Add
    • Crushed garlic
    • Olive oil

    Add the crushed garlic to the cooled oil and stir well.

  4. Pour
    • Olive oil
    • Raw green mango

    Pour the cooled oil over the mango mixture so all pieces are submerged, and mix well.

  5. Transfer

    Transfer the mixture to dry sterilised jars.

  6. Soften
    • Raw green mango

    Leave the jars out in the sun for 1 week to let the mango soften, stirring every day to mix well.

Mango Pickle by @cuisine_by_sk

20 min

12 servings

400 g

Raw green mango

🧂

1 tsp

Salt

🌶️

1 tsp

Red chilli powder

🌶️

1 tsp

Red chilli flakes

🫙

1 tsp

Turmeric

🫙

1 tsp

Fennel seeds

🌼

1 tsp

Mustard seeds

🌱

1 tsp

Nigella seeds

🌿

1 tsp

Fenugreek seeds

🫙

0.5 tsp

Cumin seeds

🫒

240 ml

Olive oil

🧄

2 tbsp

Garlic

Preparation Steps

  1. Step 1/6

    In a small skillet, heat the olive oil until it smokes, then turn off the heat and allow it to cool fully.

    🫒Olive oil
    🍳Skillet

  2. Step 2/6

    In a glass bowl, add the mango strips with salt, red chilli powder, red chilli flakes, fennel seeds, mustard seeds, nigella seeds, fenugreek seeds, cumin seeds and turmeric, and mix well together.

    Raw green mango
    🧂Salt
    🌶️Red chilli powder
    🌶️Red chilli flakes
    🫙Fennel seeds
    🌼Mustard seeds
    🌱Nigella seeds
    🌿Fenugreek seeds
    🫙Cumin seeds
    🫙Turmeric
    🥣Glass bowl
    🥄Spoon

  3. Step 3/6

    Add the crushed garlic to the cooled oil and stir well.

    🧄Crushed garlic
    🫒Olive oil
    🥄Spoon

  4. Step 4/6

    Pour the cooled oil over the mango mixture so all pieces are submerged, and mix well.

    🫒Olive oil
    Raw green mango
    🥣Glass bowl
    🥄Spoon

  5. Step 5/6

    Transfer the mixture to dry sterilised jars.

    🫙Jars

  6. Step 6/6

    Leave the jars out in the sun for 1 week to let the mango soften, stirring every day to mix well.

    🫙Jars
    🥄Spoon

Composition

Ingredients

Types

Fruit, Spices, Oils, Vegetables

Ingredients

Raw green mango, Salt, Red chilli powder, Red chilli flakes, Turmeric, Fennel seeds, Mustard seeds, Nigella seeds, Fenugreek seeds, Cumin seeds, Olive oil, Garlic

Notes

Raw green mango (peeled and cut into strips), Nigella seeds (kalonji), Garlic (optional, crushed)

Allergens

Mustard

Dietetics

Dietary regimen

Low-Carb, Keto, Halal, Paleo, Vegan, Egg-Free, Nut-Free, soy-free, Dairy-Free, Sugar-Free, Vegetarian, Gluten-Free, Pescatarian

Calories

60 kcal

Macro nutrients

Protein: 0.3g, Carbohydrates: 2.5g, Fat: 5.8g, Fiber: 0.4g, Sugars: 1.2g

Nutritional Information

Minerals

Sodium: 140mg, Potassium: 25mg, Iron: 0.3mg, Calcium: 8mg

Vitamins

Vitamin C: 4mg, Vitamin A: 15mcg, Vitamin E: 1mg, Vitamin K: 3mcg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Skillet, Glass bowl, Spoon, Jars

Appliances

to inform

Type

Type

Type Of Dish

Condiment

Occasions

Everyday Meal Accompaniment

Origin

Source

Platform

instagram

Original Creator

@cuisine_by_sk

Origin

Cuisine

Pakistani

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Chunky, Soft, Oily

Flavors

Spicy, Tangy, Sour, Savory, Pungent

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

sun-curing/fermentation : 7 days (in direct sunlight,in a sterilised glass or ceramic jar,stirred daily,mango pieces fully submerged in oil), long-term storage : up to 6-12 months (store in a clean, dry glass or ceramic jar,keep in a cool, dry place away from direct sunlight after curing,ensure pickle pieces remain submerged in oil,use a dry spoon each time to avoid moisture contamination)