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Gujarati Mango Pickle Recipe

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Gujarati Mango pickle- Tangy delicious Raw Mango pickle -Gujarati style

Gujarati Mango Pickle-  have mentioned in my earlier post that I love to make  pickles of different varieties and as I have already made Punjabi mango pickleand a Marawari mango and chick pea pickle which have a lots of masalas,so thought of making this simple Gujarati pickle/athanu ,which have less spices in comparison to North Indian style pickles

To make this Gujarati mango pickle -I have peeled the mango slices before chopping ,but this is optional,you can also make this without peeling the mangoes.You can use readymade pickle masala to make this, which is very easily available in all the Indian stores  and I have also posted –Gujarati pickle masala recipe

Gujararti Mango Pickle

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Gujararti Mango Pickle
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5 from 3 votes

Gujarati Mango Pickle

Tangy delicious and easy to make Gujarati style raw mango pickle
Prep Time45 minutes
Total Time45 minutes
Course: Pickles/Achar, Preserve, Side Dish
Cuisine: Gujarati Cuisine
Keyword: aam ka achar, Gujarati raw mango pickle
Servings: 0
Author: Anjana Chaturvedi

Ingredients


  • 1 kg Raw Mango / Kachcha Aam
  • 4 tbsp Pickle masala
  • 4 tbsp Jaggary / Gud *
  • 1 tbsp Red Chilli powder / Laal mirch powder
  • 1 tsp Kashmiri Chilli Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 50 gm Salt
  • 1 cup Mustard Oil / Sarso ka tel

Instructions

  • Wash and wipe mangoes with a cloth.Peel the mangoes and chop into small pieces.

  • Mix salt and 1 tsp turmeric in the chopped mango pieces and keep covered for 5-6 hours.

  • Drain the mango pieces on a steel or plastic colander to strain all the water.

  • Spread the mango pieces on a cloth for 2 hours,to remove all the extra moisture.

  • Take the pieces in a bowl and mix all the spices and grated jaggary.

  • Heat the oil well and then let it come to room temperature,Mix the oil in the mango and masala mixture.

  • Mix well and transfer the pickle in a glass or plastic jar.

  • Let it mature for 2 days so mango pieces become slightely soft and absorb the flavours.

  • Serve with paratha,thepla , khichdi or rice

Notes

NOTE-
1-You can also make this pickle without peeling the mangoes.
2-Can substitute mustard oil with any cooking oil which you normally use for making pickles.
3-Check the pickle masala recipe here- Ready Pickle masala-

 

Comments

    • anjanaskc says

      Stays well for up to 6 months if covered with oil

  4. Manasi says

    Summer means pickles!
    I love the jar in the background, reminded me of similar ones my Mother has/ had in India and how every summer we would make mango pickle.
    How I wish I could taste some!

  5. A Cook @ Heart says

    Summer means pickles! What a tasty dimension they add to our everyday meals.
    Loved the pickle jar in the background, my Mom had those in India ( maybe she still does) and every year making pickles was a program in itself !
    I wish I could eat this pickle!

  7. Shobha says

    I love to make pickles too Anjana.. will start again once I go back to India… we don't get raw mangoes here but I do make with chillies, carrots.

  9. Chitz says

    Tongue tickling pickle.. Awesome click.. Feel like tasting a spoonful right away !!

5 from 3 votes (3 ratings without comment)