Looking to enjoy the bold, tangy flavors of mango pickle without the heaviness of oil? This Zero-Oil Aam Pickle is the perfect blend of taste and health — a summer favorite that’s light, long-lasting, and super easy to make at home. Ditch the greasy versions and give your meals a zesty twist!
Ingredients You’ll Need:-
1 kg raw mango (firm and sour)
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2 tablespoons salt
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1 tablespoon red chili powder
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1 tablespoon turmeric powder
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1 tablespoon mustard seeds
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1 tablespoon fennel seeds (saunf)
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1 teaspoon fenugreek seeds (methi)
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1 teaspoon asafoetida (hing)
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2 tablespoons vinegar (white or apple cider)
Prep the Mangoes:
Wash raw mangoes thoroughly. Dry them completely using a cloth or leave in sunlight. Peel and cut into small bite-sized pieces.
Roast the Spices:
In a pan, dry roast mustard seeds, fennel seeds, and fenugreek seeds lightly (just until aromatic). Avoid over-roasting.
Grind the Masala:
Let the roasted spices cool, then grind them into a coarse powder — not too fine.
Mix Everything Together:
In a large mixing bowl, combine mango pieces, salt, turmeric, chili powder, asafoetida, and the freshly ground spice mix. Add vinegar and mix well to coat all the mangoes.
Jar It Up:
Transfer the mixture into a clean, dry glass jar. Seal the lid.
Sun It:
Place the jar in sunlight for 2–3 days, shaking it once daily to ensure even mixing. Let it rest for 5–7 days total — and your pickle is ready to enjoy!
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Use a dry spoon to scoop out pickle each time.
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Refrigerate for extended shelf life.
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Store in a glass jar only — it helps maintain flavor and freshness.
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