This is a traditional recipe for making raw mango pickle, a tangy and spicy condiment that can be stored for a long time. The process is simple and involves a mix of aromatic spices and fresh mangoes. This recipe is perfect for those who love homemade pickles and want to enjoy the authentic taste of raw mangoes.
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Add salt to the sliced mangoes and keep them aside for 30 minutes.
Heat oil in a pan and add mustard seeds. Allow them to splutter.
Add garlic cloves and curry leaves to the pan. Sauté briefly until aromatic.
Lower the flame and add red chilly powder, coriander powder, asafetida, and fenugreek powder. Sauté for 2 minutes.
Switch off the flame
Add the salted mango slices to the spice mixture and mix well to coat the mangoes evenly.
If needed, add vinegar for longer storage and transfer the pickle to an airtight container.
Ensure the mangoes are completely dry before slicing to prevent spoilage.
Use a clean and dry spoon every time you take out the pickle to maintain its shelf life.
Adjust the quantity of red chilly powder based on your spice tolerance.
Can I use any type of mango for this recipe?
It is best to use raw and firm mangoes for this recipe as they hold their shape and provide the desired tanginess.
How long can I store this pickle?
If stored in an airtight container and refrigerated, the pickle can last for several months. Adding vinegar can further extend its shelf life.
Can I skip the vinegar?
Yes, vinegar is optional. However, adding it helps in preserving the pickle for a longer time.
What type of oil is best for this recipe?
Traditionally, sesame oil is preferred for pickles, but you can use any neutral cooking oil.
Can I reduce the amount of garlic?
Yes, you can adjust the quantity of garlic based on your preference.
Hello! I'm Fousi,and I am a mother of two. I love to cook and create new recipes and I'm so excited to share them with you! I'm going to be posting new recipes as possible and hope you'll try my recipes and give your valuable comments and ratings.
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