Description
This recipe to make mango pickle gluten free is a bold, clean twist on the classic Indian condiment—made without wheat or additives, and packed with vibrant spices.
Ingredients
Scale
- 2 cups raw green mango, chopped into ½-inch pieces
- 1 tbsp salt (Himalayan preferred)
- 1 tsp turmeric
- 1 tsp chili powder (adjust to taste)
- 1 tbsp fennel seeds
- 1 tbsp mustard seeds (split or whole)
- 1 tbsp fenugreek seeds
- ½ cup cold-pressed mustard oil (or filtered sesame oil)
- Optional: pinch of gluten-free asafoetida
Instructions
- Wash and pat dry mangoes completely. Moisture leads to spoilage.
- Chop mangoes into small cubes and spread them on a clean cloth. Let them air-dry for 6–8 hours (or sun-dry if weather permits).
- Roast fennel, mustard, and fenugreek seeds lightly. Cool, then coarsely crush in a mortar or grinder.
- In a large glass or ceramic bowl, combine mango, salt, turmeric, chili powder, and the ground spice mix. Add asafoetida if using.
- Heat the oil just until warm—not smoking. Let cool slightly, then pour over the mango mixture. Stir well.
- Transfer to a sterilized glass jar. Press mango down with a clean spoon to remove air pockets.
- Cover the jar with a cloth or loose-fitting lid. Let it sit at room temperature (preferably in sunlight) for 3 days. Stir daily with a dry spoon.
- After 3 days, tighten the lid and store in the fridge. Flavor deepens with time!
Notes
This gluten-free mango pickle is bold, safe for those with food sensitivities, and stays fresh for up to 3 weeks refrigerated. Always use clean, dry utensils when serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 0g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg