All of us are familiar with Kadumanga or raw mango pickle. Here is an equally tasty and spicy version of a mango pickle where carrots are also added to it. You wont be able to sense any difference in flavour and at the same time it gives a nice crunch to your pickle. This also balances the sourness of the pickle if the mangoes you are using is too sour.
Ingredients
1 cup carrot, chopped into small pieces
1 cup raw mangoes, skin peeled and chopped.
4 small green chillies, sliced
4 garlic cloves, chopped
2” piece ginger, chopped
A pinch of ground fenugreek
A pinch of asafetida
½ tsp ground turmeric
¼ tsp mustard seeds
1/4 cup vinegar (optional)
3 tbsp oil
1 sprig of curry leaves
Method
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.
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