Sun-dried Mango & Carrot Pickle

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This delicious pickle is a GREAT accompaniment to just about any meal or curry, and is exceptional even with just plain parathas or bread. Although preparing it takes a bit of time and effort, the procedure is incredibly simple and the results are more than worth the time it takes for the pickle to be ready for serving. Ideally, the best time for making this is when there is plenty of sunshine to dry the mangoes/carrots.

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 those who prefer one or the other of the two. 

Ingredients for Mango Pickle
1 kg
raw green mangoes
2 cups
oil (I use plain veg oil but you can use mustard oil if you prefer)
(400 ml)
4
cloves of garlic, freshly pressed or chopped finely
1 cup
husked and coarsely ground mustard seeds
(rai dal)
2 tbsp
pickle masala
(combination of crushed fenugreek and rai dal)
1 tbsp
crushed (roasted) coriander seeds
1
cinnamon stick
5
whole pepper
2
cloves
2
cardamom pods
2 tsp
turmeric powder
2 tbsp
salt
1/4 cup
dry red chillies or chilli flakes
Ingredients for Carrot Pickle
500 gm
carrots
1 tbsp
salt
1 cup
oil
1/2 tsp
turmeric powder
1 tsp
red chilli powder
1/2 cup
husked and coarsely ground mustard seeds
(rai dal)
2 tbsp
pickle masala
(combination of crushed fenugreek and rai dal)
2 tbsp
crushed (roasted) coriander seeds
1/4 tsp
fennel seeds
1
cinnamon stick
2
whole pepper
2
cloves
2
cardamom
2-4 tbsp
sugar or gur/jaggery
1/4 cup
dried red chillies or chilli flakes
Instructions 

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

Peel and cut the carrots into strips. Add the turmeric and salt, mix everything well and spread it out on a big plate then dry under direct sunlight for about a day.

Heat the oil until it is very hot. Turn off the heat and let the oil cool down for about 10 minutes. Add the dry chillies, cinnamon, pepper, cloves and cardamom. Mix.

Give the oil another 5 minutes to continue cooling down then add the crushed coriander seeds, fennel seeds, chilli powder, sugar, rai dal and the ready made pickle masala. Mix well and let this pickle oil come to room temperature.

Sterilize 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 carrot strips 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 carrot strips to prevent it from getting spoiled. Cover with a tight lid.

This pickle is ready to eat immediately, but it improves with age, so if possible let the jar stay in the sun for up to 5 days.

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.

You can mix the two pickles and store them together at this point.

Enjoy!

 


Comments

Am on the process of making this appertiser,,,,thanx sis Allahi barik insha Allah!

what is ready made pickle masala? its not available here...what can i use instead of it?

Fauzia's Kitchen Fun's picture

Mix husked and roughly crushed fenugreek and mustard seeds then measure out the amount specified. It will not be the exact same as the ready made pickle masala, but it will be the closest match.

Can i mix both mango and carrot and make together

Fauzia's Kitchen Fun's picture

Yes you can, prepare them separately then mix once both are ready.

ikhlas's picture

I absolutely looovvveee carrot achari i alwyas wondered y pple ddnt jus make plain carrot pikle coz its so good. So i only have fenugreek seeds not leaves will that do as a substitute for leaves in all dishes?? Jazaakallah.

Fauzia's Kitchen Fun's picture

Depends which recipe you want to substitute for. In some recipes it won't work out am afraid.

ikhlas's picture

My mustard is bitter what do I do? Heeeelp!!

Fauzia's Kitchen Fun's picture

Is it very old? Did you allow the oil to cool before adding it? Because if it burns it turns bitter.

ikhlas's picture

No I bought it fresh the oil was cool maybe not vool enuff? Vut I followed the instructions to the tee

Fauzia's Kitchen Fun's picture

Usually those are the 2 reasons why mustard seeds go bitter. Could be that the oil was still very hot. I honestly cannot think of what else may have caused it. Unless the mustard seeds had sat around at the shop where you bought them for a long time, that too is a possibility and is completely out of your hands coz you cannot know how long they have been sitting on a shelf. :)