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Instant mango pickle with moong dal Recipe

Instant mango pickle with moong dal is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Servings :
Serves 15
Rated 4 based on 100 votes


  • 3 - medium sizes (pickle) mangoes, cut into 1-inch to 1 and 1/2-inch pieces
  • 3 tbsp - salt
  • 4 tbsp - Red Chilli powder
  • 1/2 tbsp - Turmeric powder
  • 250ml - ground nut oil/gingelly oil
  • 3 tbsp - moong dal (de-husked), dry fried and powdered
  • 15 - peeled Garlic pods
  • 1 tbsp - mustard powder
  • 1.5 tsp - Methi powder, dry fried and powdered
  • Turmeric powder, a pinch
  • How to Make Instant mango pickle with moong dal:

    1. Mix red chilli powder, salt, turmeric powder, mustard powder, methi powder and moong dal powder thoroughly.
    2. Add mango pieces and mix well so that the pieces are well coated with masala.
    3. Heat oil to smoking point, lower flame and add garlic. Let it cool.
    4. Pour the cooled oil over the mango pieces, mix thoroughly and keep the pickle in a clean dry glass bottle.
    5. You can use it after a day.
    6. No moisture should enter the bottle.
    7. Keeps good for 4 to 6 months refrigerated.


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