Summer and raw mangoes – they go hand in hand. (By the way it’s officially summer season where I live ). Even the main purpose of visiting the farmer’s market these days is grabbing a bagful of those lovely summer fruits. The first batch went into making a very classic raw mango pickle . With the rest of the mangoes, I thought I’ll introduce you to my new favorite – raw mango and carrot pickle.
More Pickle Recipes:
- Green Apple Pickle
- Celery Pickle
- Kerala Lemon Pickle | Naranga Achar
- Kerala Fish Pickle
Ingredients
- ▢ 1 cup carrot julienned
- ▢ 1 cup raw mangoes julienned
- ▢ 4 small green chillies sliced
- ▢ 4 garlic cloves julienned
- ▢ 2 inch piece ginger julienned
- ▢ A pinch of ground fenugreek
- ▢ A pinch of asafetida
- ▢ ½ teaspoon ground turmeric
- ▢ ¼ teaspoon mustard seeds
- ▢ ½ - ¾ cup vinegar
- ▢ 3 tablespoon oil
- ▢ 1 sprig of curry leaves
Instructions
- Heat oil in a pan, and splutter mustard seeds. Then fry garlic cloves, ginger, green chillies, and curry leaves. Now lower the flame, and add ground turmeric, asafetida, and ground fenugreek.
- Add in veggies, first carrot and then mangoes. Mix thoroughly. Pour vinegar and mix again. Add enough salt, and remove the pickle from flame. Make sure the veggies remain crunchy.
- Once cooled, transfer the pickle to a sterilized jar. The pickle will be ready to eat by next day. But once opened, don’t forget to store it in the refrigerator.
Notes
Nutrition
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Ingredients
- ▢ 1 cup carrot julienned
- ▢ 1 cup raw mangoes julienned
- ▢ 4 small green chillies sliced
- ▢ 4 garlic cloves julienned
- ▢ 2 inch piece ginger julienned
- ▢ A pinch of ground fenugreek
- ▢ A pinch of asafetida
- ▢ ½ teaspoon ground turmeric
- ▢ ¼ teaspoon mustard seeds
- ▢ ½ - ¾ cup vinegar
- ▢ 3 tablespoon oil
- ▢ 1 sprig of curry leaves
Instructions
- Heat oil in a pan, and splutter mustard seeds. Then fry garlic cloves, ginger, green chillies, and curry leaves. Now lower the flame, and add ground turmeric, asafetida, and ground fenugreek.
- Add in veggies, first carrot and then mangoes. Mix thoroughly. Pour vinegar and mix again. Add enough salt, and remove the pickle from flame. Make sure the veggies remain crunchy.
- Once cooled, transfer the pickle to a sterilized jar. The pickle will be ready to eat by next day. But once opened, don’t forget to store it in the refrigerator.
