Sun-dried Mango & Carrot Pickle
For the Mango Pickle
Wash the raw mangoes then wipe each one to dry any excess moisture. Cut the mangoes with their peels into small chunks.
Sprinkle salt and turmeric over the mango cubes, spread them out on a flat dish and set it out in the sun for about 8 hours or up to 2 days (depending on the intensity of the sun). Basically you need the mangoes to dry from their excess moisture and shrivel a little bit. Make sure you keep turning the mango pieces every few hours to make sure all the cubes are exposed to the sun from every angle.
When the mango is dry and ready, proceed with the next step, which is the preparation of the pickle oil. Heat the oil until it is very hot. Turn off the heat and let the oil cool down for about 10 minutes. Add the crushed garlic. If you add the garlic too early it will burn, so be sure to wait before adding the ingredient. Then add the dry chillies, cinnamon, pepper, cloves and cardamom.
Give the oil another 5 minutes to continue cooling down then add the crushed coriander seeds, rai dal and the ready-made pickle masala. Mix well and let this pickle oil come to room temperature.
Sterilise a heat-proof glass jar (by washing it thoroughly and then microwaving it for a minute or putting it in a warm oven for about half an hour). This prevents the pickle from getting contaminated and spoiling.
Pour the pickle oil over the mango cubes in a clean bowl and mix well. Make sure the bowl and spoon are clean and COMPLETELY DRY! Transfer every thing into the properly sterilized glass jar. The pickle oil has to cover the top of the mango cubes to prevent it from getting spoilt. Cover with a tight lid.
Set this jar in sunlight for 5-7 days, making sure to keep shaking the jar every few hours to help get everything well-mixed up. Needs patience not to get tempted to open the jar early, but try and keep it closed for that duration for best results.
Finally, you can transfer the jar to your fridge and keep serving from it whenever needed. Always remember to use a dry spoon whenever you need to scoop from the pickle.
For the Carrot Pickle