Recipe to Make Mango Pickle Gluten Free
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
- 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.
Nutrition
Serving: 1tablespoonCalories: 45kcalCarbohydrates: 2gProtein: 0.5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 3.5gSodium: 250mgFiber: 0.5g
Tried this recipe?Let us know how it was!