Introduction: Delicious Raw Mango Pickle

Picture of Delicious Raw Mango Pickle

It is, tangy flavor of raw mangoes loaded with some awesome spices! A holy grail recipe in every Indian Household. Perfect summer recipe for raw mangoes.

Step 1: ‚ÄčIngredients and Initial Prep

Picture of ‚ÄčIngredients and Initial Prep

Ingredients

Raw Mango - 700 grams

Salt - 2.5 tbsp + for Soaking mangoes overnight - 3 Tbsp.

Turmeric - 1 Tbsp.

Chili Powder - 1.5 Tbsp.

Fenugreek seeds - 2 Tbsp.

Fennel seeds - 2.5 Tbsp.

Onion (Nigella) Seeds - 1.5 -2 Tbsp.

Mustard Oil - 100 ml

Wash the raw mangoes well and let it dry. chop them in medium bite sized pieces, remove the seeds. Add the Cut Raw mango in a big bowl and add about 3 tbsp. of salt to it. Mix it and cover it and let it sit for atleast 8-10 hours (preferably overnight)
Next morning, drain the mango pieces, so that the water is separated. The water which is collected can be used for anything else, like a Chana Achaar (Another pickle). Now, the mango pieces need to be sun-dried for about 2-3 hours. Use a cloth, place the cut pieces onto it and let it dry. After the mango pieces are dried, the weight shall be 350-400 g. It reduces while drying. Set it aside.

Step 2: Final Step..

Picture of Final Step..

Take fennel and fenugreek seeds in a pan, lightly dry roast it, just to remove moisture, dont let the color change. Grind them to a coarse powder. Next, add the salt (90 g) in a big bowl and all the spices. Mix it and start adding the mustard oil, don't add all the oil at once, we need to make it like a paste so be slow and mix well.

Add the dried mango pieces to the oil and spice mixture and start mixing, use your hands preferably. You can wear gloves if you wish to. After mixing, make sure each mango piece is coated in the masala. And, your pickle is ready. Add it in a plastic/glass bowl and cover, let is sit for another 4-5 days and keep shaking the jar daily . After 4-5 days, a final sun bath would be given, for 2-3 hours, and it would be ready to relish!

Add it in a clean container and fill it up with mustard oil till the top. This pickle has a shelf life of one year.

Notes:

The mangoes you choose should be raw, and should not be yellowish and very firm on touch.

Don't use steel utensils in any of the process of making the pickle. It can make the piickle rancid.

While sun-drying the mango pieces, use a cloth which you won't mind staining. Cause, the cloth might actually get stained.

The ratio of salt to "dried mango pieces" is 1:10, so if you have 400 g of dried mango pieces, salt would be 40 g. All the other spices measurements can be as per your preference.

Don't let moisture get in, it might spoil the pickle.

Use a clean and dry spoon to take out the pickle.

Comments

whyjbe (author)2015-11-06

Thanks for the recipe. I've always wondered how it's made!

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