Gujarati Mango Pickle

 

Tangy delicious and easy to make Gujarati style raw mango pickle

Prep Time   : 45 mins

Total Time  : 45 mins

Course        : Pickles/Achar 

Cuisine       : Gujarati 

INGREDIENTS

• 1 kg Raw Mango / Kachcha Aam
• 4 tbsp Pickle masala
• 1 tbsp Red Chilli powder / Laal mirch powder
• 1 tsp Kashmiri Chilli Powder
• 50 gm Salt
• 1 cup Mustard Oil / Sarso ka tel (You can use any oil of your choice)

METHOD

• Wash and wipe mangoes with a cloth. Peel the mangoes and chop them into small pieces.
• Mix salt and 1 tsp turmeric in the chopped mango pieces and keep covered for 5-6 hours.
• Drain the mango pieces on a steel or plastic colander to strain all the water.
• Spread the mango pieces on a cloth for 2 hours, to remove all the extra moisture.
• Take the pieces in a bowl and mix all the spices 
• Heat the oil well and then let it come to room temperature, mix the oil in the mango and masala mixture.
• Mix well and transfer the pickle to a glass or plastic jar.
• Let it mature for 2 days so mango pieces become slightly soft and absorb the flavors.
• Serve with paratha, thepla, khichdi, or rice

Gujarati Pickle Masala

A very delicious ready spice mix to make pickles

Prep Time  : 5 mins

Cook Time : 5 mins

Total Time : 10 mins

Course       : Homemade, Spice mix

Cuisine      : Gujarati Cuisine

INGREDIENTS

• 1.25 cup Kashmiri Chili Powder
• 1/3 cup Methi Kuria/Crushed fenugreek seeds
• 2 tbsp Whole peppercorns/ Sabut Kali Mirch
• 1 CUP Rai Kuria/ Crushed yellow mustard seeds
• 3/4 cup Salt
• 2 tbsp Turmeric/ Haldi
• 1 cup Sesame oil or Mustard oil (Or any oil of your choice)
• 1/4 cup Fennel Seeds/ Saunf coarsely crushed
  

METHOD

• Heat oil in a pan till smoking point.
• Let it cool down a bit till it comes to a slightly hot temperature.
• Take all the spices in a thali/ plate and pour the medium hot oil over the spices
• Mix well .and keep aside for an hour.
• Store in a glass jar when cool down completely and use when needed.