2 April, 2017
No oil mango pickle / Instant mango pickle
Date – 24.3.2017
An easy mango pickle recipe without oil. Arrakka is very popular variety of pickle made in chhattisgarh. You can consume it for a week or if you handle it carefully, it will stay for a year too. My mother makes this pickle every year and we eat it almost every day because there is no oil is used.
Preparation time – 20 mins
Cuisine – Chhattisgarh
Measurement cup used 1 cup = 240 ml
Raw and unripe mango (any variety) – 500 g
Fenugreek seeds / methi seeds – 1 tsp
Cumin seeds / jeera – 1 tsp
Red chili powder – 1 ½ – 2 tsp or more
Turmeric – 1 tsp
Rock salt or regular white salt – 1 1/2 tsp
Black salt – 1 tsp
Hing – 1/8 tsp
Step by step method with picture
These are the spices for making mango pickle
In a kadai dry roast methi seeds (fenugreek seeds) and jeera (cumin)
Dry roast until they change color and fragrant
Take them out
In that same kadai, dry roast red chili powder, turmeric, red salt and rock salt (or white salt)
Dry roast just for few seconds
Then take them out, let them cool down compeletly.
Transfer them to the dry blender jar
Make powder and then keep aside.
Take 1 large mango or take 500 g mango
Peel off the skin and cut into 2 inch slices
Add prepared powder.
Keep it in air tight glass jar.
You can consume it for a week or if you handle it carefully it will stay for for a year too.
Insure that all the utensils, knife, bowl and jar are dry.
Once pickle is ready do not touch it with your fingers, it may spoil.
If possible keep this pickle under hot sun for a day.