How to make Instant Raw Mango Pickle with Skin | Grated Raw Mango Sweet Pickle

Are you looking for how to make instant raw mango pickle with skin? How about a grated raw mango sweet pickle? Or Manga Kari raw mango pickle? You are at the right place.

All the techniques shown in this video are for grated raw mango pickle. Also, for this green mango pickle recipe indian mango variety called Totapuri has been used. But you could use any variety of your choice.

This is not one of the recipes for raw mango pickle without oil. However you can take ideas from here and figure out how to make mango pickle without oil.

The benefits of homemade raw mango pickle benefits - particularly raw mango pickle with skin - are addressed at length in this video. Also, this video shown only fresh raw mango picle recipe. I therefore feel this is the best raw mango pickle recipe video!

These three different ways of how to make raw mango pickle through homecooking , These recipes use the Totapuri variety of Mango. (Totapuri mango pickle recipe).

Use this simple grated raw mango pickle recipe at home. These 3 easy raw mango pickle recipe do not use any food additives, food colours & chemical preservatives and so are very healthy.

These three types are easy to make Mango pickle recipe
1. Oil free grated raw Mango Pickle sweet pickle with jaggery--- ( Aam ka Chunda Recipe)( No oil pickles)
Ingredients--- Grated raw Mango---3 cups
Raw Cane Sugar/ Jaggery [powder--- 2 cups
Chilli powder--- 2 Table spoons
Turmeric Powder—1 Teaspoon
Roasted Jeera Powder—1 Teaspoon
Pepper powder--- 1 teaspoon
Salt to taste

2. Raw Mango Thokku Recipe( South Indian Pickle recipe)
Ingredients-
Grated Raw Mango—3 cups
Sesame oil--- 4 table spoons for Seasoning & 4 tablespoons to add at the end.
Mustard seeds—1 tea spoon
Chilli powder—1 Table spoon
Raw cane sugar/ Jaggery Powder--- 1 Table spoon
Turmeric Powder—1 Tea spoon
Roasted Fenugreek/ Methi Powder- 1 Tea spoon
Pepper Powder- 1 Tea spoon
Salt to taste

3. Manga Kari Raw Mango pickle Recipe
Ingredients
Chopped Mango pieces--- 2 cups
Chilli Powder—1/2 Tea spoon
Turmeric Powder—1/2 Tea spoon
Pepper Powder—1/2 Tea spoon
Roasted Fenugreek/ Methi powder—1/2 Tea spoon
Sesame oil for seasoning ( optional) – 1 Tea spoon
Mustard seeds--- 1/2 Tea spoon.

You may like to read these research papers to get insights into the health risks associated with chemicals in commercially produced processed food available in the market.

References:

Pratima Rao Jasti, S. R. (2008). Risk assessment of synthetic food colours: a case study in Hyderabad, India. International Journal of Food Safety Nutrition and Public Health.

I would recommend that you should consider use of organic ingredients from the point of view of health and well-being of yourself and your family. If you choose to use organic ingredients, you could consider sourcing it from Bio Basics at the link given below:

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[prasannakumar]

All the three recipes are just superbe

[DavisWorld]

very nice recipe mam, thank you for sharing the recipe, i like your way of explaining

[premamenon]

Mango chunda...is what I am going to try

[kalapadmanabhan]

Loved the mango chunda recipe. Shall make it