Ingredients
Method of preparation
Tips & tricks
Ingredients
- Carrot – 150 gm – sliced
- Mango – 150 gm – sliced
- Vinegar – 3-4 tbsp
- Salt -1 tbsp
- Ginger – 2 tbsp
- Garlic – 1 ½ tbsp.
- Green chili – 7-8 medium sized – sliced
- Mustard seeds -1/4 tsp
- Fenugreek seeds -1/4 tsp
- Asafoetida – a pinch
- Sesame oil/ gingelly oil / 2-3 tbsp
- Turmeric powder – ¼ tsp
- Sugar- a pinch
Method of preparation
- Slice the mango and carrots, marinate with 1 teaspoon of salt, and refrigerate for 2 – 8 hours.
- On a medium flame, warm up the sesame oil/gingelly oil and splutter mustard seeds and fenugreek seeds, followed by curry leaves, ginger, garlic and green chili along with some salt. Sauté till the raw smell disappears.
- Once the raw smell disappears, stir in some turmeric powder and warm it up.
- Transfer the marinated carrot and raw mango slices to the mixture along with the water than has been produced during the marination.
- Stir well and let it cook on low flame for about 5-6 minutes and then stir in the vinegar and let it boil for a minute.
- Turn off the flame and stir in a pinch of asafoetida and sugar; and set aside for an hour or two.
- Check for the taste and adjust accordingly.
Tips & tricks
- 8 hours of marination will make the carrot and mango softer.
- Check for the sour tanginess of the pickle before adding the vinegar, and add accordingly.
- On the next day, after transferring the pickle to a sterilized glass bottle, layer a tbsp. of warmed and cooled gingelly oil/ sesame oil for longer life.
- This pickle can stay at room temperature for a week or two.
- Use clean, dry spoon for more self-life.