This sweet and tangy raw mango pickle comes from the state of Rajasthan, the land of camels and home to the Thar desert. It can be served with Parathas, Roti or even with Poori. This is an instant pickle and is ready in no time. Every household adds spices and condiments as per personal preference, so no two pickles taste the same. My heartfelt thanks to my friend Anita Hegde who shared her recipe with me.
3 medium sized raw mangoes/ 250 gms
1/2 cup jaggery
1 tbsp Kashmiri Lal chilly powder
1/2 tsp Turmeric powder
1 tbsp coriander powder
For the tempering:
2 tbsps of oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp saunf/ fennel seeds
1/2 tsp Methi/ Fenugreek seeds
1/4 tsp Hing/ Asafoetida
Wash, pat dry and peel the raw mango. Chop into large sized pieces as shown in the picture. Heat oil in a pan. Add the mustard seeds and after they splutter add the cumin seeds, fennel, asafoetida and fenugreek seeds. Add the turmeric, chilly and coriander powders, toss and immediately drop in the raw mango pieces and salt. Saute for a couple of minutes. Add one glass of water and bring to a boil. Lower heat and when the raw mango is seventy five percent done, add the jaggery. Cook till the jaggery dissolves and then simmer further for another five minutes. Allow to cool thoroughly before bottling.
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