Gujarati Mango Pickle Recipe

Cooking Directions

• STEP 1.Wash and dry the raw mangoes. Cut them into small pieces and remove the seeds.
• STEP 2.In a mixing bowl, add the mango pieces, salt, turmeric, red chili powder, mustard seeds, fenugreek seeds, and oil. Mix well to coat the mangoes with the spices.
• STEP 3.Transfer the mixture to a clean glass jar and cover it tightly. Keep the jar in direct sunlight for 2-3 days to allow the mangoes to dry and the flavors to develop.
• STEP 4.After 2-3 days, check the pickle for taste and adjust the seasoning if needed. If the mangoes are not fully dried, keep the jar in sunlight for a few more days.
• STEP 5.Once the pickle is ready, store it in a cool and dry place. It can be consumed immediately, but the flavors will intensify over time.
• STEP 6.Serve the Gujarati Mango Pickle as a side dish with rice, roti, or any Indian meal. It can also be used as a condiment to add a tangy and spicy flavor to sandwiches or wraps.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Make sure to use a clean and dry glass jar for storing the pickle.
• The pickle can be stored for several months if kept in a cool and dry place.
• For a spicier pickle, add more red chili powder or green chilies.
• You can also add other spices like asafoetida (hing) or nigella seeds (kalonji) for additional flavor.

Storage and Serving

• Store the Gujarati Mango Pickle in a cool and dry place.
• Serve the pickle as a side dish with rice, roti, or any Indian meal.
• Use the pickle as a condiment to add a tangy and spicy flavor to sandwiches or wraps.