Raw Mango pickle is a very favorite, tangy and popular pickle recipe which can be served along with almost all Indian dishes. This quick and instant lip smacking recipe is prepared from raw mangoes. Summer season is actually a mango season with varieties of mango. I know this post is off season but I am going to share the pictures and recipe which I made this summer to you. This pickle can be refrigerated up to 3 months. This recipe I have shared is an authentic style raw mango pickle recipe. Don’t forget to make this recipe the next summer.
Ingredients
Unripe Mangoes – 2 kgs
Rock Salt – 5-7 tsp (according to your taste)
Fenugreek seeds – 2.5 tsp
Mustard Seeds – 2 tsp
Rock Asafoetida – 1 tsp (you can use powder if you have)
Dry Red Chillies – 20 – 30 (depends upon your spice level)
Seasame oil – 500 ml
Method
1 Sundry all the Spices and chillies for 3-4 hours till the chillies and breaks easily. Sun drying removes the moisture from the ingredients and the pickle doesn’t get spoiled soon.
2. Grind the Fenugreek seeds, mustard seeds and asafoetida separately and keep aside. Grind the red chillies separately. Don’t use the old chilli powder which you have in kitchen. Freshly ground chilli powder gives a good taste and aroma.
3. Wash the mangoes and wipe with a dry cloth. Cut them into small pieces. Transfer them to a large bowl add rock salt of desired quantity and set aside for 3 – 4 hours. Salt reacts with mangoes and releases moisture and gives a nice aroma.
4. Heat oil in a pan and add mustard seeds wait for it to splutter.
5. Now add the mixture of Fenugreek mustard over the mangoes and add the hot oil over the mixture. Then add the chilli powder. Remember to follow the sequence. The hot oil should be poured over the asafoeida fenugreek mustard powder.
6. Give a nice complete mix and set aside for one day. After one day transfer it to another bowl and refrigrate.
Note:
Follow the sequence in adding the masala
There are many number of varieties of mangoes, you can use any one
Salt and mustard seeds acts as the preservative. This can be refrigerated in a clean dry container for 3- 6 months. Use a clean spoon every time you use and heat it when you take it from the refrigerator.
To prevent fungus sun dry all the utensils you use for making pickle for one hour
The mangoes gets softer as it gets older.
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The Sprouts 