Quick Mango Pickle
A tangy, spicy condiment made with fresh mango, mustard seeds, and spices. This pickle adds a bright, refreshing contrast to the rich, creamy dal. This Indian recipe (vegetarian), ready in about 30 minutes, pairs raw mangoes, mustard seeds, fenugreek seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 50 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1 lb), peeled and cut into 1/4-inch cubes raw mangoes
- 1/4 cup mustard seeds
- 1/4 cup fenugreek seeds
- 1/2 cup vegetable oil
- 1/4 cup salt
- 1/4 cup sugar
- 1/4 cup vinegar
- 1/4 tsp cayenne pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small saucepan, heat 1/2 cup vegetable oil over medium-low heat. Add 1/4 cup mustard seeds and 1/4 cup fenugreek seeds and toast for 2-3 minutes until the mustard seeds pop and the fenugreek seeds turn golden.
- Step 2: Add the cubed raw mangoes, 1/4 cup salt, 1/4 cup sugar, 1/4 cup vinegar, and 1/4 tsp cayenne pepper to the saucepan. Stir well to combine.
- Step 3: Cook over medium heat for 10 minutes, stirring occasionally, until the mangoes are slightly softened and the mixture thickens. Remove from heat and let cool to room temperature.
- Step 4: Transfer to a clean, airtight jar and store in the refrigerator for at least 24 hours before serving to allow flavors to develop. This pickle will keep for up to 2 weeks.
