Mango Carrot Pickle
Kerala Style Mango Carrot Pickle. A great side for rice and kanji.
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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.
Notes
Make sure you switch off the flame as soon as you add the mangoes. Both the mangoes and the carrots should retain its crunchiness.
Let the pickle rest for two days before using it. This will help the flavours to settle in.
I used 1 cup vinegar. Do a taste test of the mangoes and add vinegar accordingly. If the mangoes are too sour, reduce the qty of vinegar.
