Raw Mango Pickle
Ingredients
- Raw mangoes – 1.05 kg
- Jaggery – 200 g
- Fenugreek splits (Methi Kuria) – 50 g
- Turmeric powder – ½ teaspoon
- Black cumin (Kala Jeera) – 1 teaspoon
- Coriander seeds – 1 teaspoon
- Kashmiri red chilli powder – 1 heaped teaspoon
- Mustard oil – 2 tablespoons
- Optional (Recommended): Salt – 2 teaspoons (for enhanced flavor and better preservation)
Process
- Wash the raw mangoes thoroughly and wipe them completely dry.
- Cut the mangoes into small, pickle-sized pieces.
- Spread the mango pieces in the sun for 1 hour, then keep them aside for another 2–3 hours until all moisture has evaporated.
- In a bowl, combine the jaggery, fenugreek splits, turmeric powder, black cumin, coriander seeds, Kashmiri red chilli powder, and salt (if using).
- Heat the mustard oil until it just begins to smoke. Remove it from the heat and allow it to cool until warm.
- Pour the warm mustard oil over the mango pieces.
- Add the prepared spice mixture and mix thoroughly so that all the mango pieces are evenly coated.
- Transfer the mixture to a clean, dry glass jar.
- Keep the jar in direct sunlight for 2–3 days, stirring or shaking it once daily.
- Once the jaggery has completely dissolved and the flavors have blended well, the pickle is ready to serve.
Storage: Store the pickle in a clean, airtight glass jar. Always use a dry spoon while serving. Refrigeration is recommended for a longer shelf life.Kindly review the recipe and let me know if any changes are required or if I may proceed with the final version.