Gluten-Free Spicy Mango Achaar (Mango Pickle)

Bursting with bold flavors and boasting a tantalizing mix of aromatic spices, this Gluten-Free Spicy Mango Achaar (Mango Pickle) is the perfect condiment to elevate any meal! Made with luscious raw mangoes, a medley of freshly roasted spices like fennel, fenugreek, and mustard seeds, and fiery red chili powder, this traditional Indian pickle recipe balances tangy, spicy, and earthy notes in every bite. The gluten-free twist comes with the inclusion of gluten-free asafoetida, ensuring that those with dietary restrictions can savor its authentic taste without compromise. Prepared in just 40 minutes (plus a brief sun-curing time), this homemade achaar is steeped in mustard oil for a rich, robust flavor and long shelf life. Whether served with hot parathas, dal-rice, or as a zesty accompaniment to your favorite curries, this mango pickle promises to be a zippy, irresistible addition to your pantry. Suitable for spicy food lovers and gluten-free diets alike!

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 20

Ingredients

• 4 medium Raw mangoes
• 2 tablespoons Salt
• 1 teaspoon Turmeric powder
• 1 tablespoon Fenugreek seeds
• 1 tablespoon Fennel seeds
• 2 teaspoons Mustard seeds
• 1 teaspoon Cumin seeds
• 2 tablespoons Red chili powder
• 0.5 teaspoon Asafoetida (gluten-free)
• 1 cup Mustard oil

Directions

Step 1

Wash the raw mangoes thoroughly and pat them dry using a kitchen towel. Ensure there is no moisture on the skin.

Step 2

Cut the mangoes into small, bite-sized pieces. Discard the seed.

Step 3

In a mixing bowl, combine the mango pieces with salt and turmeric powder. Mix well and let it sit for 30 minutes. This process helps the mango release excess water.

Step 4

Dry roast the fenugreek seeds, fennel seeds, mustard seeds, and cumin seeds in a pan over low heat until aromatic. Let them cool completely, then grind them coarsely in a spice grinder or mortar and pestle.

Step 5

In the same pan, heat the mustard oil until it reaches its smoking point. Turn off the heat and let it cool slightly.

Step 6

Once the oil has cooled slightly (but is still warm), add the ground spice mixture, red chili powder, asafoetida, and the mango pieces to the oil. Mix everything thoroughly to ensure the spices coat the mangoes evenly.

Step 7

Transfer the mixture to a clean, sterilized glass jar. Press the mixture down to eliminate any air pockets and ensure the mangoes are submerged in the oil.

Step 8

Seal the jar tightly and place it in a sunny spot for 2-3 days, gently shaking the jar once daily to redistribute the oil and spices.

Step 9

After 3 days, your Gluten-Free Spicy Mango Achaar is ready to serve. Store it in a cool, dry place and refrigerate once opened. Enjoy as a tangy, spicy complement to your meals!

Nutrition Facts

Serving size	(1113.4g)

Amount per serving	% Daily Value*
Calories	2697.7

Total Fat 242.8g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 14201.5mg	0%
Total Carbohydrate 143.7g	0%
Dietary Fiber 24.4g	0%
Total Sugars 113.1g
Protein 14.6g	0%

Vitamin D 0IU	0%
Calcium 274.7mg	0%
Iron 12.9mg	0%
Potassium 1973.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.5%

Protein: 2.1%

Carbs: 20.4%