Sugar-Free Spicy Mango Pickles

Brighten your meals with the irresistible zing of Sugar-Free Spicy Mango Pickles, a healthier twist on a classic condiment. Made with tangy raw mangoes, aromatic spices like fennel and fenugreek, and the bold heat of red chili powder, this recipe skips the sugar without compromising on flavor. White vinegar acts as a natural preservative, while mustard seed oil adds depth and authenticity. Perfectly spiced and naturally tangy, these pickles require minimal effort, using simple pantry staples for bold taste. Ideal as a side dish or topping, they pair beautifully with rice, flatbreads, or grilled dishes. With just a few days of marination, this quick sugar-free pickle transforms into a vibrant, mouthwatering addition to your table—delivering full-bodied spice with every bite.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 20

Ingredients

• 4 cups Raw mangoes (peeled and diced)
• 2 tablespoons Salt
• 1 cup Mustard seed oil (or any neutral vegetable oil)
• 1 teaspoon Turmeric powder
• 2 teaspoons Red chili powder
• 1 teaspoon Fenugreek seeds
• 2 teaspoons Fennel seeds
• 0.5 teaspoon Asafoetida (hing)
• 0.25 cup White vinegar
• 1 teaspoon Kashmiri red chili powder (for color, optional)

Directions

Step 1

Wash the raw mangoes thoroughly. Peel the skin, remove the seeds, and dice into bite-sized pieces.

Step 2

In a large mixing bowl, combine the diced mangoes with salt and turmeric powder. Let it rest for about 2 hours to allow the mangoes to release their moisture.

Step 3

After 2 hours, drain any excess liquid from the mangoes, and lay them out on a clean kitchen towel to dry for another hour. Ensure they are free from any residual moisture to prevent spoilage.

Step 4

Heat mustard seed oil in a large pan until it begins to release a smoky aroma. This step helps reduce the sharpness of the oil.

Step 5

Lower the heat and add fenugreek seeds and fennel seeds to the hot oil. Sauté for 30 seconds until the seeds release their fragrance.

Step 6

Add asafoetida to the oil and stir briefly, then turn off the heat to prevent burning.

Step 7

Allow the oil mixture to cool slightly, then add red chili powder and Kashmiri chili powder (if using) to enhance the spice and color.

Step 8

Pour the spiced oil over the dried mango pieces in a large mixing bowl. Mix everything thoroughly so the mango pieces are well-coated.

Step 9

Add white vinegar to the bowl as a natural preservative and tangy flavor booster. Stir to combine.

Step 10

Transfer the mixture to a sterilized, airtight glass jar. Press the mango pieces down with a spoon to remove air pockets, then cover tightly.

Step 11

Let the pickles marinate for at least 3 days at room temperature before serving. Shake the jar gently once a day to redistribute the spices. The flavor will deepen with time.

Nutrition Facts

Serving size	(1293.9g)

Amount per serving	% Daily Value*
Calories	2728.5

Total Fat 242.0g	0%
Saturated Fat 27.5g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 14186.7mg	0%
Total Carbohydrate 154.0g	0%
Dietary Fiber 20.4g	0%
Total Sugars 132.1g
Protein 10.7g	0%

Vitamin D 0IU	0%
Calcium 188.5mg	0%
Iron 6.3mg	0%
Potassium 1922.9mg	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: 76.8%

Protein: 1.5%

Carbs: 21.7%