Recipe: Appetizing Whosayna’s Mango and Carrot Pickle

Whosayna’s Mango and Carrot Pickle. Delicious Mango/Carrot Cut pickle with less spice ,and slightly cooking to bring out the Aroma,inspired by "Keri Ne Gajjar Jo Athano" Gujarati sweet and. Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. In India, pickles are relished as a side in every meal. You may like these pickle recipes, Andhra style tomato pickle Carrot pickle Cauliflower pickle Drumstick pickle Garlic pickle Ginger pickle. Summer and raw mangoes - they go hand in hand. (By the way it's officially summer season where I live ).

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. A delicious and easy pickle that doesn't need to be cooked! You can cook Whosayna’s Mango and Carrot Pickle using 15 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Whosayna’s Mango and Carrot Pickle

1. You need 8-9 of Raw Mangoes.
2. Prepare 4 of Carrots.
3. You need 1/4 cup of Salt.
4. You need of Tempering/Vaghaar:.
5. Prepare 1 of whole Garlic (pound coarsely).
6. Prepare 1 cup of Rai Kuria (splitted Mustard seeds without skin).
7. Prepare 1/4 cup of Corriander seeds (grind coarsely).
8. It's 1/2 tsp of Fennel seeds.
9. You need 1/2 tsp of Fenugreek seeds.
10. Prepare 1 tsp of Salt.
11. You need 4-5 tsp of Chilli powder.
12. It's 1 tbsp of Achaar Masala (optional).
13. Prepare 1/2 tsp of Turmeric powder.
14. You need 1 tsp of Cloves.
15. It's 4-5 cups of Oil.

Let it sit for about half an hour and serve!! Depending on the sourness of the mango and the sweetness of the carrots. You can adjust the sugar/salt according to your taste. 🙂. Immediately immerse in cold water; drain.

Whosayna’s Mango and Carrot Pickle step by step

1. Wash and wipe mangoes, cut in cubes with skin on, keep on strainer.
2. Cut carrots in thick jullienes, add to the mangoes.
3. Add salt and mix well then keep on strainer and cover it, overnight.
4. Next day sundry till its semi dried up, make sure its not totally dried up.
5. Roast corriander seeds, fennel seeds and methi, let it cool down then grind coarsely.
6. In a big pot put oil and keep on flame as it heats up remove from flame.
7. Add garlic and cloves let it saute nicely but not browned up.
8. Add the rest of spices, nice aroma arises.
9. Let it cool down completely then add dried mango and carrots, mix well and store in a jar.
10. Can store in fridge, remove one hour prior of using, though if using lot of oil can keep outside.

Place in a large glass bowl. Place in bowl with carrots and whole garlic cloves. Combine minced garlic, salt, vinegar, water, and sugar in a nonaluminum saucepan; bring just to a boil. Mango, Garlic, Ginger, Method of Preparation : First heat some gingelly oil in a pan, and then add carrots and mango. Sauté them for a few minutes until they are just Now reduce the heat and add the sautéed veggies i.e carrot and mango, add salt and vinegar and mix thoroughly on very low heat.