Zero-Oil Mango Pickle Recipe: Spice Up Your Summer Meals the Healthy Way!

Looking to enjoy the bold, tangy flavors of mango pickle without the heaviness of oil? This Zero-Oil Aam Pickle is the perfect blend of taste and health — a summer favorite that’s light, long-lasting, and super easy to make at home. Ditch the greasy versions and give your meals a zesty twist!

Ingredients You’ll Need:

• 1 kg raw mango (firm and sour)

• 2 tablespoons salt

• 1 tablespoon red chili powder

• 1 tablespoon turmeric powder

• 1 tablespoon mustard seeds

• 1 tablespoon fennel seeds (saunf)

• 1 teaspoon fenugreek seeds (methi)

• 1 teaspoon asafoetida (hing)

• 2 tablespoons vinegar (white or apple cider)

How to Make No-Oil Mango Pickle:

1. Prep the Mangoes:
   Wash raw mangoes thoroughly. Dry them completely using a cloth or leave in sunlight. Peel and cut into small bite-sized pieces.

2. Roast the Spices:
   In a pan, dry roast mustard seeds, fennel seeds, and fenugreek seeds lightly (just until aromatic). Avoid over-roasting.

3. Grind the Masala:
   Let the roasted spices cool, then grind them into a coarse powder — not too fine.

4. Mix Everything Together:
   In a large mixing bowl, combine mango pieces, salt, turmeric, chili powder, asafoetida, and the freshly ground spice mix. Add vinegar and mix well to coat all the mangoes.

5. Jar It Up:
   Transfer the mixture into a clean, dry glass jar. Seal the lid.

6. Sun It:
   Place the jar in sunlight for 2–3 days, shaking it once daily to ensure even mixing. Let it rest for 5–7 days total — and your pickle is ready to enjoy!

Tips to Keep It Fresh:

• Use a dry spoon to scoop out pickle each time.

• Refrigerate for extended shelf life.

• Store in a glass jar only — it helps maintain flavor and freshness.