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