Summer and raw mangoes – they go hand in hand. (By the way it’s officially summer season where I live). Even the main purpose of visiting the farmer’s market these days is grabbing a bagful of those lovely summer fruits. The first batch went into making a very classic raw mango pickle. With the rest of the mangoes, I thought I’ll introduce you to my new favorite – raw mango and carrot pickle.
More Pickle Recipes:
Raw Mango and Carrot Pickle
South Indian style mango and carrot pickle.
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Servings cups
Ingredients
- 1 cup carrot julienned
- 1 cup raw mangoes julienned
- 4 small green chillies sliced
- 4 garlic cloves julienned
- 2 inch piece ginger julienned
- A pinch of ground fenugreek
- A pinch of asafetida
- ½ teaspoon ground turmeric
- ¼ teaspoon mustard seeds
- ½ - ¾ cup vinegar
- 3 tablespoon oil
- 1 sprig of curry leaves
Instructions
- Heat oil in a pan, and splutter mustard seeds. Then fry garlic cloves, ginger, green chillies, and curry leaves. Now lower the flame, and add ground turmeric, asafetida, and ground fenugreek.
- Add in veggies, first carrot and then mangoes. Mix thoroughly. Pour vinegar and mix again. Add enough salt, and remove the pickle from flame. Make sure the veggies remain crunchy.
- Once cooled, transfer the pickle to a sterilized jar. The pickle will be ready to eat by next day. But once opened, don’t forget to store it in the refrigerator.
Notes
Add more green chillies if you enjoy a bit more spice.
Nutrition
Serving: 1g | Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 11mg | Fiber: 1g | Sugar: 4g
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MyKabulKitchen says
This looks fresh, light and healthy perfect for the summer! Thanks for sharing 🙂
Sangeeta Pradhan RD, CDE says
Looks great! Reminds me of a raw mango and onion pickle my mil makes. Thanks for posting.