Pickle or Achaar is a must-have in every Indian meal. Indian pickles are known for their hot, fiery taste that makes it a perfect accompaniment for parathas, roti, dal-chawal and many more dishes.
Rajasthani Mango Pickle is a spicy recipe made with raw, firm mangoes blended with crushed mustard seeds, crushed fenugreek seeds, aniseed, red chilli powder and turmeric powder. Spicy Rajasthani Mango Pickle can be made easily with our step-by-step recipe.
You can preserve Rajasthani Mango Pickle even up to a year and relish it whenever you wish.
1 cup - oil (any refined oil) glass, China or earthen pickle jar
How to Make
Place chunks in jar. Sprinkle rock salt and 1/2 the turmeric.
Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.
On the third day, empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes. Spread out on an old kitchen towel for one and a half to two hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
In a large plastic or glass bowl, mix all the dry ingredients left. Add the mangoes and add half the oil. Mix very well with clean dry hands or a spatula. Transfer to a clean jar and press down lightly. Pour remaining oil on top. Allow to marinate for 10 days before using. Take out in small quantities for use in a small glass jar. The main jar should always have a layer of oil floating on top.
Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.
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Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.