Gujarati Mango Pickle, also known as “Gujarati Keri no Achar” in the local language, is a popular condiment from the western Indian state of Gujarat. It is a tangy and spicy pickle made from raw, unripe mangoes, which are abundantly available during the summer season.
Tangy delicious and easy to make Gujarati style raw mango pickle
Prep Time
45 mins
Total Time
45 mins
Course: Pickles/Achar Cuisine: Gujarati
Ingredients
1 kg Raw Mango / Kachcha Aam
4 tbsp Pickle masala
1 tbsp Red Chilli powder / Laal mirch powder
1 tsp Kashmiri Chilli Powder
50 gm Salt
1 cup Mustard Oil / Sarso ka tel
(You can use any oil of your choice)
Instructions
Wash and wipe mangoes with a cloth.Peel the mangoes and chop into small pieces.
Mix salt and 1 tsp turmeric in the chopped mango pieces and keep covered for 5-6 hours.
Drain the mango pieces on a steel or plastic colander to strain all the water.
Spread the mango pieces on a cloth for 2 hours,to remove all the extra moisture.
Take the pieces in a bowl and mix all the spices
Heat the oil well and then let it come to room temperature,Mix the oil in the mango and masala mixture.
Mix well and transfer the pickle in a glass or plastic jar.
Let it mature for 2 days so mango pieces become slightely soft and absorb the flavours.
Serve with paratha,thepla , khichdi or rice
Notes
NOTE-1-You can also make this pickle without peeling the mangoes.2-Can substitute mustard oil with any cooking oil which you normally use for making pickles.
