Gujarati Mango Pickle
Tangy delicious and easy to make Gujarati style raw mango pickle
- Prep time
- 45 min
- Cook time
- 3 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Raw Mango / Kachcha Aam
- 4 tbsp Pickle masala
- 4 tbsp Jaggary / Gud *
- 1 tbsp Red Chilli powder / Laal mirch powder
- 1 tsp Kashmiri Chilli Powder
- 1/2 tsp Asafoetida / Hing powder
- 50 gm Salt
- 1 cup Mustard Oil / Sarso ka tel
Instructions
- 1
Wash and wipe mangoes with a cloth.Peel the mangoes and chop into small pieces.
- 2
Mix salt and 1 tsp turmeric in the chopped mango pieces and keep covered for 5-6 hours.
- 3
Drain the mango pieces on a steel or plastic colander to strain all the water.
- 4
Spread the mango pieces on a cloth for 2 hours,to remove all the extra moisture.
- 5
Take the pieces in a bowl and mix all the spices and grated jaggary.
- 6
Heat the oil well and then let it come to room temperature,Mix the oil in the mango and masala mixture.
- 7
Mix well and transfer the pickle in a glass or plastic jar.
- 8
Let it mature for 2 days so mango pieces become slightely soft and absorb the flavours.
- 9
Serve with paratha,thepla , khichdi or rice