Recipe: Appetizing Whosayna’s Mango and Carrot Pickle

Whosayna’s Mango and Carrot Pickle. Mango pickle is a spicy condiment made with raw mango, spice powders, salt, garlic & oil. This instant mango pickle is the best to make easily. 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. You can cook Whosayna’s Mango and Carrot Pickle using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Whosayna’s Mango and Carrot Pickle

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

I prefer making my mango pickle and carrot pickle separately, then mix the two together when serving. So I have included recipes for both here for For the Mango Pickle. Wash the raw mangoes then wipe each one to dry any excess moisture. Place the orange juice, orange, mango, and carrots in a blender or food processor and blend until just combined.

Whosayna’s Mango and Carrot Pickle instructions

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.

Add in the ice and continue to blend until the mixture is smooth. when it comes to mango pickle, there are several varieties, variations which changes region to region. this is a instant recipe of finally, i request you to check my other pickle recipes collection and chutney recipes collection. specifically, instant carrot pickle, tomato thokku, pudina chutney, coconut chutney. Pickles go great as a condiment or side dish along with dal-rice, veggies or pulao. In fact some people even love to club pickles with rotis, methi This pickle could be made any day during the mango season. If you directly keep in the fridge after the. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!