INSTANT NO OIL MANGO PICKLE | WATER MANGO PICKLE

We have prepared over 10 varieties of Mango pickles over the past month , thanks to my MIL who is an expert in preparing them . The shelf life of some of these pickles, is however less while for others is more. The water mango pickle that I have posted today is quite unusual as it is prepared without Oil and in-fact made of water-can you imagine this ! This is the creativity of my MIL and her skills reflect to the core in this preparation. I am sure even some of you might have been surprised , so was I , when my MIL mentioned that, it is made with water.Surprisingly hubby dear, loved the fact that there is no oil in this pickle and also loved the slight hint of sweetness in this pickle, He is in-fact demanding a generous portion of pickle to eat with his curd oats or curd barley which is his usual breakfast fare these days.

I would like to warn you that this pickle is quite tasty but the shelf life is very less,it does not stay for more than 15 days.It is even suggested if you want you can even refrigerate it to increase the shelf life.This pickle is perfect for those who are health conscious and also avoid oil products.You can make this simple pickle when ever you get a fresh mango.

INSTANT NO OIL MANGO PICKLE :
(makes 2 1/2-3 cups)
Shelf life: 15-20 days

Ingredients:
2 medium (approx 2 cups) raw sour Mangoes
1/3 cup Mustard seeds
12 Red chillies
2 tbsp grated Jaggery
3 tbsp Salt
1 tsp Turmeric Powder
1/4 tsp Asafoetida
1/4 cup Water
Method:

• Cut mangoes into small pieces.Here you can keep the inner skin intact or chop roughly.
• Grind mustard seeds,red chillies,salt,turmeric powder,asafoetida to a powder.Add jaggery and water and grind to a slight coarse paste.If it is very thick add 1-2 tbsp more water,it should be slightly runny like dosa batter.
• Mix the ground paste with the chopped mango pieces and store it in air-tight container.Let it sit for 2 days before use.

Serve it with curd rice.
Notes:

• Use pickle variety mangoes which are sour and also cut them in to small pieces.
  
• Use red chili powder which is specially used for pickles as this variety gives a nice and bright red color to the pickle and also it is not very spicy.
  
• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• This pickle stays good up to 10-15 days.It stays good for 20 days if refrigerated.My pickle is prepared almost 20 days back and still it is in good condition.

Check out my earlier Mango pickle posts:

• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)