Spicy Mango Carrot & Chilli Pickle

Name: Spicy Mango Carrot & Chilli Pickle
Cuisine: Indian
Ingredients: 1 kg raw green mango; 400 g Carrot; 200 g green chilli; 5 lemon; 4-5 dry red chilli; 1 tbsp fenugreek(methi seeds); 3 tbsp fennel seeds (sauff); 3 tbsp mustard seeds (sarso); 1 tsp nigella seeds (kalonji); 1 tbsp carom seeds (ajwain); 1 tbsp turmeric powder; 1 tbsp kasmiri mirch powder; 1/2 tsp asafoetida (hing); 2 tbsp salt; 1/2 cup mustard oil

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

#SD3 #pickle #cookpadindia
Pickles are the kind of accompaniments that spiced up everyday meals .
Pickle-making process can be a very easy task, if you have the right guidance and the perfect recipe. This is the recipe that I learned from my Mom . She make variety of pickles in every season.
Do try this recipe you will surely love it .
#SwatisFoodDiary

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

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Ingredients

1 kgraw green mango
400 gCarrot
200 ggreen chilli
5lemon
4-5dry red chilli
1 tbspfenugreek(methi seeds)
3 tbspfennel seeds (sauff)
3 tbspmustard seeds (sarso)
1 tspnigella seeds (kalonji)
1 tbspcarom seeds (ajwain)
1 tbspturmeric powder
1 tbspkasmiri mirch powder
1/2 tspasafoetida (hing)
2 tbspsalt
1/2 cupmustard oil

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Steps

1

Firstly, wash the mangoes, Carrot, chilli and lemon. Dry them completely making sure there is no moisture or dust.
✅️Also make sure your knife and the platform you use for cutting them is clean and moisture free.
2

Heat a pan on low flame and roast all dry spices(fennel, fenugreek, mustard and red chilli) for 2-3 minutes. Turn off heat and allow it to cool. Once cooled add them in a grinding jar along with remaining spices and salt, turmeric, asafoetida and kasmiri mirch powder. Grind them coarsley. Keep it ready.
3

Cut the mangoes in half, deseed and further cut them into one inch cubes.
Similarly peel the carrots and cut them into small or desired pieces.
Trim the end and split the chilli vertically.
Cut the lemon into halves.
4

Keep everyone in a big glass jar.
Squeeze the lemon juice and cut lemon peel into small pieces and add them also into the jar.
Then add the prepared spices mix. Mix everything until well coated.
5

Allow it to marinate under sunlight for 3-4 days. You notice the mangoes release water. Stir the mangoes twice a day.
6

Further, Heat the oil in a saucepan and bring it to boiling point. Once it comes to a boiling point, allow it to cool completely while covered. Once cooled add the cooled oil to the Pickle.
7

Keep the jar under sunlight. It takes approximately two to three weeks for the pickle to marinate itself and get the flavours from the masala. But best flavour and tenderness in the Pickle comes after couple of months of marination.
(But the pickle can be eaten almost immediately as well, if you like the taste of fresh mangoes.)
8

Everytime When you touch the jar make sure your hand and spoon are clean and moisture free. Moisture is the biggest killer for pickles. By following the instructions you can store this Pickle for years.

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Swati Keshri 👩‍🍳 @SwatiKeshri_8918

on May 22, 2022 11:28

My Facebook page is @swati's Food Diary .I am a food Blogger and love food Photography. Cooking is my passion , I always try to create recipes with Healthy and basic ingredients.