How to make mango pickle without oil at home

Pickle is that one thing on an Indian plate that never goes to notice. It is bold, spicy, sometimes sour and always a stretch. Without it, even the best home-cooked food can feel as something is missing. And when it comes to pickle, mango pickle is top level. That correct mixture of spicy and tangi? Pure comfort. But there is a catch – oil. Traditional mango pickle is usually filled with oil, which means more calories and a small shelf life is not handled properly. But do you think? You can still enjoy that taste, without a drop of oil. Yes true. This no-oil mango pickle is the answer to anyone who wants Picked Mango’s punch without worrying about Greece. The recipe was shared by MasterShef Aruna Vijay on its official Instagram, and honestly, it looks like a game changer.
Also read: Karonde Pickle: A Tangi Pickle Recipe that is sure to be a family favorite

Photo Credit: ISTOCK

Does no-oil mango pickle taste regularly in the form of AAM pickle?

Let us just say that you are not going to remember the oil. Spice mix in this recipe works to lift all heavy. The taste is full of sharp, touch and that good old pickle intensity. Aruna Vijay said in his post, “There is no compromise on taste in this recipe.” And once you leave it, you might agree. This is everything you love about mango pickle, just without oil.
It also makes it light on the stomach and it is easy to digest that many people are looking for their food these days. Whether you are following a low-oil diet or just want something that feels a little healthy, this no-oil version keeps its land.

How to store no-oil mango pickle?

Since there is no oil to act as a preservative, proper storage is important. Once the pickle is ready, transfer it to the airtight container. It helps to keep the moisture and air out which can spoil the pickle. Ensure that the jar is sterilized and is completely dried before use.
Place a cool, black corner of your kitchen from straight sunlight or heat. After the first two days of sunlight (which helps infect spices deep into mango pieces), the pickle goes directly into the refrigerator. Stored in this way, it can easily last up to three months. So, you have a lot of time to taste it with different food.

What can’t you do?

Think of this pickle as your everyday spicy sides. It pairing with hot paratha, plain roti, lentils, or even khichdi. It can also feel the most basic food exciting. It works with a lot-because mangoes are with pickles, right? It never plays by rules. Even a spoon with a bowl of curd rice can turn into a lunch that you will continue to go back. And the best thing is that you do not have to worry about oily affertaste or ruin your diet.

How to do no-oil mango pickle. Mango pickle recipe

It is not complicated to make it at home. In fact, it is quite easy and simply requires some basic spices. Here is what you need to do:

• Wash and cut raw mangoes in small cutting -shaped pieces.
• In a plate, mix salt, yellow mustard, red chili powder, turmeric powder, turmeric powder, hing (asafoetida), fennel seeds, fenugreek seeds and kalonji (Nigela seeds) with some water.
• Knead this spice mixture with your hands for about 10 to 12 minutes. It helps to release natural oils from spices and creates a good thick spice.
• Add the mango pieces to this mixture and coat them properly.
• Transfer everything to a clean, fruitless jar.
• Place a jar in sunlight for 2 days, so the mangoes and masalas mix well.
• After 2 days, store it in the fridge. It remains fresh for 3 months.

Here is the full recipe video so that you can see it step by step:

See this post on Instagram

Post shared by Aruna Vijay (@aruna_vijay_masterchef)

Also read: Is your pickle still good to eat? Look out for these 5 red flags
If you are trying to cut on processed fat, this no-oil mango pickle is perfect, but still wants your food to be on that spicy edge. Will you try this no-oil mango pickle? Let us know in the comments below!