Raw Mango Instant Pickle – or Ambyacha Jhatpat Loncha in Marathi! The name says it all . And the best part this is an oil free recipe! And also no cooking needed for this. All thanks to Madhumati Sawant who shared this simple Maharashtrian recipe with me.
Mango is a nature’s gift available in different parts of the world. Raw it has an unmistakably sour taste which makes it a perfect candidate for pickles. And Indians love pickles – sweet, spicy, savory – there are thousands of types of pickles in India (similar to chutneys). Actually now that I tell you this I recall that India has hundreds of types of mango pickles itself. And this one is definitely one of easiest and simplest and quickest ones that I have ever across!
The best part of this recipe is that you can adjust the flavor as you like. You like it more sweet , then reduce the chilli and increase the jaggery and vice versa. And thanks to simple chemistry between the raw mango and the spices (especially salt), the pickle has a watery syrup which is a concoction of all spices and has an amazing taste!
My first sting with the Raw Mango instant pickle
On one of vacation trips in monsoon times, this dish was on the dining table and the delectable sweet and sour flavored dish captured my attention. Hence I ended up requesting my host to share the recipe to bring it to grobit audience 🙂
Raw Mango instant pickle – Taste
This pickle is the perfect harmony of sweet (from jaggery), spice (from the chilli powder), savory(from salt), and sour(from the raw mango itself)!
Serving options
I eat it just like that. But of course you can pair it with your food as a side dish.
Alternative ingredients
If chilli powder is too spicy for you, then you can switch to Kashmiri Chili Powder (which is less spicy) OR Paprika Powder.
Storage Options
This is mostly made and eaten fresh.Hence it is usually made in small batches. You can however store it in the fridge for at least a week and enjoy this!
Important to note!
If you are using unpeeled mangoes like me , make sure to wash it thoroughly. The mango skin is actually edible. However, depending on where it was cultivated and what pesticides(if any) were used, the skin may contain some residues. Hence the thorough washing
4
servings30
minutes40
minutes300
kcalIngredients
1 medium Raw mango
1 tsp Red chilli powder
0.5 tsp Turmeric powder
2 tsp Jaggery
0.5 tsp Salt (Adjust as needed)
Directions
- Wash the raw mango thoroughly.
- Roughly dice the raw mango into small – medium cubes.
Note : We do not use the seed of the raw mango. - Mix all the spices thoroughly with the diced mango
- Let the mixture sit for some time till mango releases some water.
- Pickle is ready! Eat just like that OR as a side dish with any food.
Notes
- Nutritional values are an indication based on ingredients. Actual nutrition may vary depending on certain factors
Nutrition Facts
- Total number of serves: 10
- Calories: 16.22kcal
- Carbohydrates: 4.035g
- Protein: 0.185g
- Fat: 0.124g
