Raw Mango Pickle

When the summer sun beats down, and the mango trees are laden with green fruits, it's time for a culinary delight that makes every Indian heart sing - Raw Mango Pickle. This tangy, spicy, and utterly delicious condiment has been a staple in Indian households for generations. In this blog, we'll dive into the world of raw mango pickle. Raw Mango Pickle is known as "Aambyache/Kairiche Lonache" in the Marathi language.

Ingredients:

• Raw Mangoes weighing up to 1Kg

• Fenugreek Seeds 1 tsp

• Mustard Seed 50gm-100gm

• Salt 50 gm add according to taste

• Turmeric Powder 1 tsp

• Oil 100 gm

• Chilli Powder 100gm

• Asafoetida Powder(Hinga Powder) 1tsp

Procedure:

• Cut the raw mangoes into pieces. Shallow fry the fenugreek seeds.

• Grind the fried fenugreek seeds with mustard seeds.

• Mix turmeric powder, asafoetida powder, and oil and heat it. It is called "Fodni". Let it cool down to room temperature.

• Add raw mango pieces to the mixture of fenugreek and mustard seeds. Pour the room-temperature Fodni onto it.

The combination of tangy, spicy, and savory flavors makes raw mango pickle a taste sensation. Pickling mangoes is a traditional method of preserving them for months, even years. Raw mango pickle pairs well with almost anything - from rice and roti to parathas and dosas. Mangoes are rich in vitamins and antioxidants, and the spices used in the pickle offer various health benefits.