Spiced Mango Pickle with Fenugreek

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tangy, spicy preserve made with unripe mangoes and aromatic spices for a vibrant crunch. This Pakistani-inspired vegetarian recipe, ready in about 35 minutes, pairs unripe mangoes, mustard oil, fenugreek seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 12, 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.

Prep: 20 min Cook: 15 min Serves 12 Pakistani cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and cut 2 unripe mangoes into 1/4-inch matchsticks, then place in a bowl.
  2. Step 2: Heat 1/4 cup mustard oil in a heavy skillet over medium heat until shimmering. Add 1 tsp fenugreek seeds and cook for 1 minute until they pop and sizzle.
  3. Step 3: Stir in the mango matchsticks, 1 tbsp red chili powder, 1/4 cup salt, 1/2 tsp turmeric, and 1/4 tsp asafoetida. Cook for 5-7 minutes, stirring frequently, until mangoes are coated and mixture is fragrant.
  4. Step 4: Transfer to a clean jar, pressing down to remove air pockets. Cool to room temperature, then seal and refrigerate for at least 7 days before eating.

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