hey guys I'm Nisha homie and welcome back to my channel today I'm sharing an easy mango pickle without garlic and ginger you can make this pickle instantly but I kept the mangoes salted for two days just to show you that moles or fungus will not be formed if using natural salt also in case you are in a hurry or don't get time to make pickle immediately you can slice the mangoes and keep them salted homemade pickles if made in the correct way is a good souls of probiotics and vitamin K so make pickles at home and get your dose of probiotics also known as they got friendly bacteria in your meals store-bought pickles are loaded with artificial colors added additives and preservatives along with synthetic vinegar and refined oil so they may not go through the process of lacto-fermentation like our traditional homemade pickle deaths try to make pickles with seasonal fruits and vegetables right now summer has officially started here in Kerala and we get raw mangoes at this season they are pretty much everywhere as most homes has at least one mango tree I am using the local variety and it is 100% organic raw mangoes I plucked three raw mangoes to make this pickle and washed it thoroughly and then dried it with a cotton kitchen cloth and once I have sliced the mango you can see how raw and fresh the mangos are and slicing the mangoes into bite-size pieces you can make them even smaller than this once the mangoes are sliced add them into a glass bowl sprinkle 3 TSP of pink Himalayan salt over the mangoes to make this pickle I'm using pink Himalayan salt also known as in dooper in Malayalam which is the purest form of natural salt it is raw and unprocessed free of any pollutants and chemical compositions it contains beneficial minerals and nutrients like potassium copper calcium iron etc and is a healthy alternative to table salt which has high amounts of sodium fluoride this processed I do try to balance my meals with Himalayan pink salt Kalen amok and iodized salt I buy pink Himalayan salt in block forms from the local Ayurvedic shop you can check my Marina though share video to know more about this now lightly toes the ball so that the salt is nicely coated with the mangoes and once it is nicely toast sprinkle 1 teaspoon pink Himalayan salt on top of the mango pieces and the cover and keep it aside if you plan to make the pickle right away you can do so I personally do make instant mango pickles but today I wanted to show you that the mangos will stay good for a couple of days with natural salt so towards evening I checked on the mango cubes and so that the water has started releasing out and two days later this is how the mango pieces looked perfectly salted so now let's make the pickle masala into my stone grinder I am adding in 3 TSP mustard seeds and 3/4 tsp methi seeds also known as Bulova in Malayalam I am coarsely grinding this you can also use your chutney grinder to do this process but let me tell you stone-ground masalas takes the flavor of this pickle to the next level okay now the mustard seeds and fenugreek seeds are Khosla ground heat a heavy bottomed steel pan or a kadai and add in 1/4 cup gingili oil also known as nan Lana in Malayalam the reason why pickles need high levels of salt and oil is that they go through a process called lacto-fermentation for which oil and salt are essential this process is what prevents the growth of bad bacteria and without it pickles will spoil easily so adding good-quality filtered oil is a must to make good homemade pickle because when made in the correct way without any preservatives synthetic vinegar added additives or other things commercially used to make pickles last longer we'll go through the process of lacto-fermentation homemade pickles are a good source of probiotics also known as the healthy gut friendly bacteria because our a good source of vitamin k2 which is necessary for the absorption of vitamin D that is critical for thyroid insulin and brain development these days vitamin D deficiency is on the rise and slight modification in your eating habits is crucial for maximum nutrient absorption once the oil is heated add in 3/4 TSP mustard seeds 1/3 tsp methi seeds and once it starts to splutter reduce the flame to the lowest and add in the ground masala give it all a mix and once the masala is nicely heated turn off the heat and add in 4 tbsp kashmira chili powder the chili powder I'm using is ground in the local milk that is I had washed whole Kashmir chilies and sun-dried them for about three days and gave it to the local mill to powder kashmira chili powder has less heat and also gives a nice vibrant red color to the dish so I prefer them more than ordinary chilies but if you are using ordinary chilies reduced by half add in 3/4 TSP turmeric powder 1/2 TSP hing which is also known as crime in Malayalam quickly give this all a mix the chilies will get roasted in the residue heat and once they are lightly roasted and mixed well I love them to cool down completely I forgot to add curry leaves in the beginning so I'm adding in 1 sprig of fresh curry leaves and mixing it well while the masala is getting cooled down add in 2 tbsp coconut vinegar I made organic coconut vinegar at home some months back and unfortunately I could not make a video on it but next time I make I will definitely try to share the process fermenting coconut palm wine - coconut vinegar the health benefits of coconut vinegar is equal to apple cider vinegar so the next best option is 2 tablespoon apple cider vinegar make sure you use apple cider vinegar which has the mother I have already shared 2 videos on the health benefits of apple cider vinegar the links will be updated in the description box below now another thing to be noted is that the vinegar should not be heated so that you can preserve its nutritional benefits now once you add the vinegar with a wooden spoon mix it well and then add in the cold masala mix mix everything well with a wooden spoon you can check salt at this stage and if you feel you need more salt you can add in more pink Himalayan salt at this stage transfer the mango pickle to a ceramic jar or a glass jar and it will keep good at room temperature for months you don't have to keep them in the fridge you can keep them in your kitchen counter I personally prefer to make small quantities of achar with seasonal fruits and vegetables so guys do try this traditional homemade mango pickle and let me know how this turned out don't forget to like comment and share this video with family and friends thank you for watching and until next time take care bye bye