Mango Carrot Pickle

Mango-Carrot-Pickle, Image by Author

Who doesn’t love mangoes? It’s an amazing fruit packed with so much nutrition.

Though it’s a seasonal fruit, nowadays, it’s not so hard to find mangoes all year round, of course, different varieties.

Mangoes are known as “The King of Fruits” because of their unique flavor, texture, and taste.

Mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals, good sources of Vitamin-A, Pottasium, vitamin-B6, and also contains a moderate amount of copper.

Somehow I can’t get over with Mangoes. I still did remember during the early days of my 2nd pregnancy precisely a year ago, all of a sudden, I was getting this urge to make pickles. I was totally unaware that Luke, my little boy, was hinting at me 😊.

For this pickle, I would suggest using raw mangoes; if you would like to have a crunchy texture else, you may opt to go for Raw but not too young and about to ripe or mature.

I love this colorful pickle, and I learned this from my mother-in-law. She is the one who introduced this pickle, and I fell in love with the moment I tasted it.

It’s pretty much the same method as the Spicy Mango pickle but eliminating chili powder with the addition of carrots.

It is so easy to make since there is no resting and waiting time; it goes well with rice.

Ingredients

2 raw, about to ripe mangoes

1 Small carrot

1/4 teaspoon fenugreek seeds

1/4 teaspoon mustard seeds

1–3 greenchili chopped (add more if you like chilli taste)

1 teaspoon thinly sliced ginger

1 teaspoon thinly sliced garlic

few curry leaves

pinch of asafoetida powder

1 tablespoon sugar

1/2 teaspoon salt

3 tablespoon cooking oil

2 tablespoon vinegar ( I used apple cider vinegar)

Preparation

1. Peel off the mango skin and Slice the flesh into a long around 1–2 cm thin piece. Slice carrot about the same size.
2. Heat oil in a heavy bottom wok on low, medium flame. Splutter mustard seeds followed by fenugreek seeds.
3. Add ginger, garlic, green chilies, curry leaves, and carrots. Sauté and let it cook for 2–3 minutes.
4. Add asafoetida powder, mix it well and add vinegar, combine it well.
5. Lastly, add mangoes, sugar, and salt. Combine it well.
6. Remove wok from the flame and cover it with lid. Let it sit for 1 night in the wok. Resting time allows the flavor to flow and let mangoes and carrots absorb well.
7. Do not adjust flavor or taste at this point as it needs time.
8. On the following day, Check the taste. You should feel sweet, sour, and spicy. If it’s not, adjust the taste and let it sit for another few hours.
9. Transfer the mixture to a glass jar but not a plastic jar because of vinegar. Enjoy with rice.

Notes

• Pickles can be kept outside in a tightly closed glass jar at room temperature for a few days.
• It’s good to refrigerate it for a longer shelf-life.

Originally published in Medium

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