Mango Chilli Pickle Recipe | No Cook Mango Pickle

Today sharing an easy Mango Chilli Pickle recipe with you.Super delicious and full of flavors.

Pickling ,an art to preserve food is considered as a 4000 year old process in India .The term ‘pickle’ comes from  German ‘pekel’ meaning brine or salty water.This Mango Chilli Pickle is from my Mom’s kitchen.

Who doesn’t have those carefree childhood memories. Watching granny making varieties of pickles at the arrival of Mangoes.Those big ceramic jars filled to the brim with fresh aromatic pickles soaking up the sun on terraces !!

Mangoes in India

Mangoes rule hearts in India where Uttar Pradesh is ranked as India’s leading mango producing state..Green Mangoes arrive much before spring in India which is used in many ways in cooking..You will love this Aam-Panna Mojito with a dash of Rum ..Just what summer needs !!

Do you know vitamin C content is actually much higher in the unripe Mango than in the ripened one. Eating an unripe mango daily during the summer season prevents infections.

An in vitro study, conducted by Texas researchers, found mango polyphenols to down regulate inflammatory responses in cancer and non-cancer breast cells.

The only thing is you need a little patience to make this Mango Chili Pickle.The process of Pickling is really interesting.

Facts about Mango Chilli Pickle

Before that I want to share another interesting fact about pickle that I read somewhere..

Amba ,a condiment hails from Iraq introduced by Jewish immigrants in the mid-20th century.No falafel or shawarma stand in Israel is complete without it. It is a pungent relish made from pickled mangoes.

According to food historian Gil Marks’s “Encyclopedia of Jewish Food,” “mango slices are first cured in salt for several days.Then seasoned with turmeric, chili powder, lemon salt, and spices.”

I have used small round chilis in my pickle where as you can use regular one .You can also try this instant pickle  .