Quick Gujarati style raw mango pickle with spicy masala coated mango chunks, ready in minutes.
Equipment
- Heavy-bottom kadai
- Mixing spoon
- Clean dry glass jar
Ingredients
For the pickle
- 2 cups raw mango peeled and cut into small chunks
- 3 tablespoons sesame oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon hing
- 1/4 teaspoon turmeric powder
- 1 1/2 teaspoons red chili powder
- 1/2 teaspoon fenugreek powder
- 1 1/2 teaspoons salt adjust to taste
Optional shortcut
- 1 1/2 to 2 tablespoons ready-made mango achar masala
Instructions
Prep the mango
- Wash, dry, peel, and cut raw mango into small bite-size pieces.
- Pat dry if the mango pieces look watery.
Temper and cook
- Heat sesame oil in a kadai on medium heat.
- Add mustard seeds and let them crackle.
- Add hing and turmeric.
- Add chopped mango and saute for 2 to 3 minutes until edges soften slightly.
Spice and finish
- Add red chili powder, fenugreek powder, and salt.
- Mix and cook for 3 to 4 minutes until oil starts separating at the edges.
- For shortcut version, use ready-made achar masala and then adjust salt and chili.
Cool and store
- Cool completely before transferring to a clean dry jar.
- Store refrigerated and always use a dry spoon.
Notes
If the pickle tastes too sour, add a small pinch of jaggery.
If it tastes too salty, add a little more chopped mango and cook briefly.
Shelf life is about 10 to 14 days in the refrigerator.
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