Raw mango pickle recipe
Raw mango pickle recipe
There are countless versions of mango pickle in India with each region having its own host of recipes. Raw mango pickle is from the Northern state of India and is often eaten with Indian meals like dal-rice, veg pulao, curd-rice, stuff paratha, plain paratha or even with roti sabzi.
Whenever we think about Indian pickles, the first thing come in our mind is pickle with lot of oil, but amazingly this pickle recipe is prepared with very – very less oil. So you can eat it as much as you want without thinking about health issues.
Pickles are easily available in market, but made by using lots of preservatives and synthetic colour to increase its shelf life, which are not good for our health.
This raw mango pickle recipe is very easy and quick to prepare with very less ingredients.
Raw mango pickle recipe video
Raw mango or kachi kairi pickle recipe
- 300 Gram - Raw Mango or Kairi
- 1 Pinch - Asafoetida (hing)
- 1 Tea spoon - Fennel | Saunf
- 1 Tea spoon - Red Chili Powder
- 1 ½ Tablespoon Mustard Lentil | Rai Dal
- ¼ Tea spoon - Turmeric Powder
- 1 ½ Tea spoon - Oil
- 5 Tablespoon - Water
- Salt to taste
- Wash Raw Mango (Kairi) with water and wipe it with dry cloth to remove dirt from it.
- Cut raw mango into small dices. Remove the seed.
- In a separate plate take mustard lentil (Rai Dal) and add 1 tablespoon water and whisk it with hands. Keep it aside.
- Heat oil in a pan, when oil is heated, switch off the burner.
- Add fennel, asafoetida (hing), red chilli powder, salt and turmeric power. Stir it well.
- Add raw mango dices in the above mixture and mix well till well coated.
- Add mustard lentil to the above mixture and mix it well.
- Takeout the above mixture in a bowl and add 4 tablespoon water. Stir it
- Raw Mango Pickle is ready.
- Sterilize and thoroughly dry a glass pickling jar.
- Put the raw mango pickle in the jar. Cover the jar tightly.
- Leave the jar out for one day so that the pickle becomes sour.
- After one day, keep the pickle in refrigerator for 15 days and enjoy it with rice, roti / chappati (Indian flat-bread) and any vegetable dish.
Choose raw, fresh, medium sized and unripe mango that is firm and has a clear bright green skin.
It should NOT be soft when touched
After cutting it should not be yellow and squishy
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