How to Make Raw Mango Pickle Without Oil: Healthy Summer Recipe Guide

Summer is the ideal season to prepare Raw Mango Pickle Without Oil , a lighter and healthier twist on the traditional Indian favourite. This version keeps all the bold, tangy, and spicy flavours intact while completely eliminating oil, making it easier to digest and perfect for everyday meals. Whether you enjoy it with dal-chawal, parathas, or curd rice, this oil-free mango pickle is a must-try homemade recipe.

Why Choose Raw Mango Pickle Without Oil?

Traditional pickles are often loaded with oil, which helps preservation but also makes them heavy. This Raw Mango Pickle Without Oil offers a refreshing alternative:

• Lighter on the stomach
• Quick and easy to prepare
• Naturally preserved using spices and acidity
• Perfect balance of tangy and spicy flavours

Ingredients for Raw Mango Pickle Without Oil

To make this delicious pickle, you’ll need simple kitchen ingredients:

• 4–5 raw mangoes (washed and chopped)
• 2 tbsp salt
• 1 tbsp turmeric powder
• 2 tbsp red chilli powder
• 1 tbsp mustard seeds (crushed)
• 1 tbsp fennel seeds (saunf, coarsely crushed)
• ½ tbsp fenugreek seeds (methi, roasted and crushed)
• 1 tsp asafoetida (hing)
• 2 tbsp lemon juice or vinegar

Step-by-Step Method to Make Raw Mango Pickle Without Oil

Step 1: Clean and Cut the Mangoes

Wash the raw mangoes thoroughly and wipe them completely dry. Moisture can spoil the pickle, so ensure they are fully dry. Cut them into small bite-sized pieces.

Step 2: Salt and Resting Process

Place the chopped mangoes in a large bowl. Add salt and turmeric powder and mix well. Let it rest for 2–3 hours so the mangoes release water and soften slightly.