Cluster Beans, Mango and Carrot Mix Pickle

Name: Cluster Beans, Mango and Carrot Mix Pickle
Total time: 2400 s
Yield: 1kg approx
Cuisine: Indian
Ingredients: 150 g Cluster Beans (Guvar), chopped; 250 g Carrots, chopped; 100 g Green Chillies, chopped; 250 g Raw Mango, chopped; 100 g Lemon, choppedn; 200 g Rai na Kuria; 1 1/2 tsp Turmeric Powder; 5 tbsp Red chilli powder; 2–3 tbsp Salt (as needed); 1 cup Groundnut Oil

Heena Jani @hinajani

#CA2025
#gavar
#clusterbeans
#pickle
#mangopickle

Heena Jani @hinajani

#CA2025
#gavar
#clusterbeans
#pickle
#mangopickle

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Ingredients

40 minutes

1kg approx

150 gCluster Beans (Guvar), chopped
250 gCarrots, chopped
100 gGreen Chillies, chopped
250 gRaw Mango, chopped
100 gLemon, choppedn
200 gRai na Kuria
1 1/2 tspTurmeric Powder
5 tbspRed chilli powder
2–3 tbsp Salt (as needed)
1 cupGroundnut Oil

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Steps

40 minutes

1

Start by mixing the raw mango with salt and turmeric. Let it rest overnight. In the morning, squeeze out the sour water and spread the mango on a cloth for 4–5 hours to dry.
2

Soak the finely chopped guvar in the reserved sour water for 30 minutes, then drain and dry on a cloth for 15–20 minutes.
3

Soak finely chopped carrots, green chillies, and lemon in the same sour water for 15–20 minutes each (separately). Drain and spread on a cloth to dry for 30 minutes.
4

In a large bowl, add the dried mango, guvar, carrots, chillies, and lemon. Add the rai na kuria and red chilli powder and gently mix until everything is well coated.
5

Heat groundnut oil in a pan until it smokes. Let it cool completely. Once cooled, pour it over the mixed pickle and stir well.
6

Cover and let the pickle sit for one full day at room temperature so the flavors infuse.
7

Store the pickle in an airtight glass jar and refrigerate. It stays good for up to a year without spoiling.