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:
Green Apple Pickle Celery Pickle Kerala Lemon Pickle | Naranga Achar Kerala Fish Pickle
Yield: 2 cups Raw Mango and Carrot Pickle Print South Indian style mango and carrot pickle. Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Ingredients 1 cup carrot, julienned 1 cup raw mangoes, julienned 4 small green chillies, sliced 4 garlic cloves, julienned 2” piece ginger, julienned A pinch of ground fenugreek A pinch of asafetida ½ tsp ground turmeric ¼ tsp mustard seeds ½ - ¾ cup vinegar 3 tbsp 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 Information Yield 10 Serving Size 1 Amount Per Serving Calories 66Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 11mgCarbohydrates 6gFiber 1gSugar 4gProtein 1g © Nish Kitchen Cuisine: Indian, Kerala / Category: Pickles & Relishes Like this raw mango and carrot pickle? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
