Raw Mango Pickle

Raw mangoes are in season and I can't resist myself from buying few whenever I go to Indian grocery store. It brings back all the memories and makes me super nostalgic. Papa loves Keri or raw mangoes. As soon as they are in season fresh slices of raw mangoes seasoned with salt and red chili powder is served in every meal. It is an excellent source of antioxidants and vitamins needed to beat the heat.

Raw mangoes are pickled so that they can be enjoyed not just when they are available fresh, but throughout the year. As Rujuta Divekar said in her video Indian Food Wisdom, pickles have probiotics or good bacteria to help our digestive system.

Raw mangoes are pickled in so many different ways. Every state and probably every family has their unique way of preserving and pickling based on family needs and palate. The pickle that I made is something that my mom makes. I love this with plain paratha, dal rice, or even simple yogurt rice. In fact the most nostalgic memories I have is when my sister and I used to wash the pickled raw mango in tap water and then enjoy the sourness without any spice :) When I shared this story with my husband, I found out that my husband used to do the same in his childhood. If you have such memory or if you did the same with pickled raw mango do leave a comment below or share it on your FB page :)

Ingredients:

6 cups raw mango cubes

1 cup rai kuria (crushed mustard used for pickling)

1/2-3/4 cup red chili powder (depends on how hot you want the pickle to be

3/4 cup salt

4 cups mustard oil (or any oil of your choice)

1 tbsp. tumeric

1 tsp. hing (asofoetida)

• Select green, firm, raw mangoes.
• Wash and dry raw mangoes well. Cut into pieces, Add 2 tsp. salt and turmeric. Mix well and keep it aside for sometime. 
• Heat oil well. Turn of the heat and let it cool completely.
• Mix rai kuria, chili powder, salt, and hing together. Add 1 cup of oil to the masala. Mix well.
• Mix prepared masala with salted raw mango pieces. Mix well.
• In a clean and sterilized glass jar add all the Spiced mango pieces. 
• Leave it aside for a day. Next day add remaining oil to the spiced mango pieces. All mango pieces should be covered well with oil.
• Leave the jar aside for few days.
• Enjoy with paratha!

 

Wash and dry raw mangoes well. Cut into pieces, Add 2 tsp. salt and turmeric. mix well and keep it aside for sometime. 

Mix rai kuria, chili powder, salt, and hing together. Add 1 cup of oil to the masala. Mix well.

Mix prepared masala with salted raw mango pieces. Mix well.

In a clean and sterilized glass jar add all the Spiced mango pieces.

Leave it aside for a day. Next day add remaining oil to the spiced mango pieces. All mango pieces should be covered well with oil.

Leave the jar aside for few days.

Enjoy Spicy Raw Mango Pickle!