Traditional Raw Mango Pickle

Traditional Raw Mango Pickle

We are going to make mango pickle in traditional way. I will show you step by step how to cut mango, dry it and make pickle. We will be making the masala for this pickle at home. This is the most important step in this recipe. Mango gets nice coating of the masala. It looks perfectly like the pickle that our mom or granny used to make. It tastes fantastic and you can store it over a year. We already have seen 3-4 recipes of mango pickle. This is traditional, authentic addition to the list. You can try this recipe at home.

Pickle is an essential dish dish in Maharashtrian house holds. You can store this pickle over a year. It doesn’t get spoil if you store and handle it with at most care. Generally the pickle that is to be stored for a year is made at the beginning of monsoon. I am showing you the recipe in advance so that you can make it on time. I am sure you will like this recipe and are eager to know more. Let’s start with recipe…

Recommended Recipes

1. Raw Mango Dry Lonche – Marathi Recipe
2. Kairiche Lonche – Marathi Recipe
3. Olya Haladiche Lonache – Marathi Recipe
4. Carrot Pickle – Marathi Recipe
5. Awla Pickle – Marathi Recipe

Some Interesting facts about Traditional Raw Mango Pickle :-

This is a traditional recipe. You can store this pickle over a year. The care to be taken is use dry container, store it at dry and airy place and do not use wet spoon for it. Always keep the container tightly closed. If you take all these cares then the pickle won’t get spoil. This pickle helps to relieve nausea, loss of apatite and it tastes just awesome.

Traditional Raw Mango Pickle

Print Recipe

Serves: 3 People Preparation Time: 20 Minutes Cooking Time: 15Minutes 15Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• 1 kg kairi / Raw mango
• 1 tbsp Turmeric powder
• 2 tbsp Salt
• 1/2 tsp Cloves
• 1/2 tsp Black peppercorns
• 1 tsp Fenugreek seeds
• 1/2 tsp Hing
• 3 tsp Salt
• 50 gm Mohrichi dal / Split Mustard seeds
• 4 tsp Red chili powder
• 1/2 cup Mohrichi dal / Split Mustard seeds

Instructions

Step 1: Wash raw mango really good 3-4 times and dry it with cloth.

Step 2: Cut off the stem part and cut raw mango into pieces.

Step 3: Remove the seed portion from the pieces.

Step 4: Add turmeric powder, salt and coat raw mango well with it.

Step 5: Cover and rest it overnight.

Step 6: Transfer the pieces in a dish and dry them under hot sun for about 5-6 hours.

Step 7: For making masala take cloves, black peppercorns, fenugreek seeds in a blender jar and blend it into powder. Basic masala is ready.

Step 8: Add hing, salt, mohrichi dal, red chili powder into the blender jar and blend once well.

Step 9: Add the masala on raw mango, mohrichi dal and mix well.

Step 10: Heat up mustard oil a little and let it cool down.

Step 11: Add this oil into raw mango and mix well. Keep a little oil aside.

Step 12: Wash a glass jar well and dry it under hot sun.

Step 13: Transfer the pickle into a glass jar and add the remaining oil on it.

Step 14: Close the lid and rest the pickle for about a week. Raw mango pickle is all ready.

Notes

• While buying kairi take care that it should have thin skin and it should be tough and not a soft one.
• You can decide the shape and size of the pieces.
• You can use the left over water in aamti or for kneading dough.
• You can dry raw mango pieces inside too if there is not enough sunlight.
• You can use mustard seeds in place of mohrichi dal.
• You can use any other refined oil in place of mustard oil. 
• You can use porcelain jar in place of glass jar.

Recipe Video

Servings

This is a perfect side dish. It looks nice and tastes just awesome. You can store this over a year. It goes well with varan bhat, pulao, paratha in short a perfect side dish.