I should thank the algorithms for this Mango Carrot Pickle recipe. I happened to pick up some great raw mangoes recently and was contemplating how to pickle them.
Tada! As always, social media—which has become the “mind reader” of modern times—sprang into action. My wish was its command, and suddenly my feed was filled with mango pickle recipes.
The only problem? Even though I saw dozens of reels for the same dish, none of them mentioned the actual quantities. Honestly, it was a bit disappointing!
I do have pickle recipes on my blog already, but those were exact instructions passed down by my mother-in-law. She is an expert in pickling and is quite famous for it; for that reason, I never felt the need to experiment myself. Mummy always made the pickles and sent them to us.
Regardless, I was determined to make this version work, so I played around with the measurements. I even got the official “Mummy Seal of Approval” after she tasted it, so you know it’s an expert-approved recipe!
The main effort for this Mango Carrot Pickle is the prep work. It involves quite a bit of slicing, but once that’s done, the rest takes only minutes. Let me tell you, the final product is worth every bit of effort. The sourness of the mangoes, the heat from the chilies, and the slight sweetness of the carrots are perfectly unified by the acidity of the vinegar and the balancing act of salt and sugar. It guarantees a flavor explosion in every bite!
Ingredients
- 550 gms Raw mango (julienned with skin)
- 250 gms Carrot (julienned without skin)
- 50 gms ginger & garlic (each sliced/julienned)
- 5-6 Green chillies (chopped)
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 4 Tbsp Gingely oil
- 1/2 tsp Turmeric powder
- 1 tsp Asafoetida (kayam powder)
- 3/4-1 cup Vinegar
- 2-2.5 tsp Salt
- 1.5-2 Tbsp Sugar
- 2 stems Curry leaves
Instructions
- Heat gingely oil in a wide pan. Crackle mustard and fenugreek seeds.
- Add ginger, garlic, curry leaves and green chilli. Cook on low flame for 5-7 mins, until the raw smell goes.
- Add turmeric and asafoetida powder. Mix well. After 2 mins add vinegar and salt.
- Add julienned carrots. Mix well and bring it to boil.
- Add mango , mix well and switch off the flame.
- Add sugar and mix well. Do a taste test and adjust the seasoning accordingly.
- Let it cool down completely. Bottle it in an airtight glass container and refrigerate it.