Sugar-Free Spicy Mango Pickles
Delight your taste buds with this vibrant, tangy, and naturally sugar-free Spicy Mango Pickles recipe, a must-try for lovers of bold, zesty flavors! Made with fresh raw mangoes, aromatic spices like fenugreek and fennel seeds, and the powerful heat of red chili powder, this pickle is perfectly balanced with a splash of white vinegar for a hint of tanginess. What sets this recipe apart is its sugar-free composition, making it an excellent choice for those seeking a healthier pickle option without compromising on taste. With just 20 minutes of prep time and a simple oil-tempering technique to intensify the spices, this pickle is easy to make and stays fresh for weeks. Perfect as a condiment for Indian meals or as a spicy sidekick to any dish, these homemade mango pickles deliver that irresistible punch of flavor straight out of the jar.
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Recipe Information
Ingredients
- 4 cups Raw mangoes (peeled and diced)
- 2 tablespoons Salt
- 1 cup Mustard seed oil (or any neutral vegetable oil)
- 1 teaspoon Turmeric powder
- 2 teaspoons Red chili powder
- 1 teaspoon Fenugreek seeds
- 2 teaspoons Fennel seeds
- 0.5 teaspoon Asafoetida (hing)
- 0.25 cup White vinegar
- 1 teaspoon Kashmiri red chili powder (for color, optional)
Instructions
Wash the raw mangoes thoroughly. Peel the skin, remove the seeds, and dice into bite-sized pieces.
In a large mixing bowl, combine the diced mangoes with salt and turmeric powder. Let it rest for about 2 hours to allow the mangoes to release their moisture.
After 2 hours, drain any excess liquid from the mangoes, and lay them out on a clean kitchen towel to dry for another hour. Ensure they are free from any residual moisture to prevent spoilage.
Heat mustard seed oil in a large pan until it begins to release a smoky aroma. This step helps reduce the sharpness of the oil.
Lower the heat and add fenugreek seeds and fennel seeds to the hot oil. Sauté for 30 seconds until the seeds release their fragrance.
Add asafoetida to the oil and stir briefly, then turn off the heat to prevent burning.
Allow the oil mixture to cool slightly, then add red chili powder and Kashmiri chili powder (if using) to enhance the spice and color.
Pour the spiced oil over the dried mango pieces in a large mixing bowl. Mix everything thoroughly so the mango pieces are well-coated.
Add white vinegar to the bowl as a natural preservative and tangy flavor booster. Stir to combine.
Transfer the mixture to a sterilized, airtight glass jar. Press the mango pieces down with a spoon to remove air pockets, then cover tightly.
Let the pickles marinate for at least 3 days at room temperature before serving. Shake the jar gently once a day to redistribute the spices. The flavor will deepen with time.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.0 g | 310% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14187 mg | 617% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 132.1 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1923 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
