Mango Mustard Pickle (Rai-nu Achar)
A robust and tangy Gujarati pickle where tender, fleshy mango slices are preserved in a sweet and spicy vinegar syrup. This traditional recipe features a pungent, aromatic paste made from fresh ginger, garlic, turmeric, and mustard seeds, creating a complex flavor profile that balances heat with sweetness. The sun-curing process allows the spices to meld perfectly with the fruit over two weeks, resulting in a rich condiment that pairs beautifully with Indian breads and rice dishes.
Ingredients
- 5 pounds Raw Mangoes (fleshy variety) (Originally '2.5 seers'. Choose firm, green mangoes with good pulp.)
- 1/2 cup Salt (Quantity estimated for curing process.)
- 6 pounds Sugar (Originally '3 seers'. Use refined white sugar.)
- 1 pound Fresh Ginger (Originally '0.5 seer'.)
- 1 pound Garlic bulbs (Originally '0.5 seer'.)
- 1/2 pound Turmeric root (fresh or dried) (Originally '0.25 seer haldar na ganthiya'.)
- 1/2 pound Dried Red Chilies (Originally '0.25 seer'.)
- 1/2 pound Whole Mustard Seeds (Originally '0.25 seer'.)
- 6 cups Strong Vinegar (Originally '2 bottles'. Approx 1.5 liters. White vinegar or malt vinegar works well.)
More recipes using Mango
Mustard Mango Pickle No. 3
A bold and tangy Gujarati pickle featuring large, fiberless mango slices coated in a pungent mustard and vinegar paste. This specific variation, known as 'Rai-nu Achar', distinguishes itself with the addition of crushed garlic and spicy ground red chilies, creating a robust flavor profile without the use of oil. Best consumed fresh, this pickle offers a crisp texture and sharp, savory kick that perfectly complements traditional Indian meals.
Ripe Mango Pickle
This traditional Gujarati pickle transforms firm, ripe mangoes into a sweet and tangy delight using a rich vinegar and jaggery syrup. The unique combination of ground mustard seeds, spicy Goa chilies, and garlic creates a bold flavor profile similar to Bafena, balancing heat with sweetness. Best enjoyed within three months, this pickle develops its full complex taste after maturing for ten to twelve days.
Sweet Mango Pickle in Syrup
A traditional Gujarati sweet pickle made from sun-dried mango chips steeped in a rich, spiced sugar syrup and vinegar blend. This "Shira" pickle balances the tartness of firm, slightly ripe mangoes with the intense sweetness of rock candy and the warmth of cinnamon, cloves, and cardamom. The unique sun-drying process creates a chewy texture that softens perfectly as it ages in the aromatic preserving liquid, resulting in a condiment that pairs beautifully with spicy curries or simple flatbreads.
Delicious Colorful Mixed Pickle (Chow-Chow)
A complex and vibrant Parsi pickle known as 'Chow-Chow,' featuring a rich medley of sun-dried mangoes, preserved fruits, ginger, and kokum. This traditional recipe employs a unique double-syrup process where mangoes are first cured in a spiced vinegar syrup before being transferred to a tangy, purple-hued kokum and spice base. The result is a stunningly colorful condiment with a perfect balance of sweet, sour, savory, and spicy notes, ideal for elevating any meal.
Instructions
- 1Peel the mangoes and cut them into four slices each, removing the stone. Ensure the mangoes are fleshy and of good quality.
- 2Rub the mango slices with salt and keep them covered for 3 days to draw out moisture.
- 3After curing, remove the mango slices from the salt water and dry them in the sun for 2 days.
- 4Place the ginger, garlic, mustard seeds, dried chilies, and turmeric in the sun for 1 day to remove surface moisture.
- 5After sun-drying, peel the ginger and garlic. Grind them together with the mustard seeds, chilies, and turmeric on a clean stone slab (or in a food processor) using a small amount of vinegar to create a paste.
- 6Mix the dried mango slices with the spice paste thoroughly. Pack the mixture into a large, wide-mouthed jar (ceramic or glass).
- 7Dissolve the sugar in the remaining vinegar. Strain the liquid to remove any impurities, then pour it into the jar over the mango mixture.
- 8Cover the jar tightly with a lid and tie a cloth over it. Place the jar in the sun for 15 days to mature. The pickle is ready when the mangoes are tender and the flavors have melded.
You Might Also Like
Mustard Pickle No. 6 (Rai-nu Achar)
A traditional Gujarati pickle recipe that transforms raw mangoes into a tangy, spicy delight using a vinegar base. This 'Rai-nu Achar' features peeled, sun-dried mango slices steeped in a robust blend of split mustard seeds, cumin, garlic, and chili powder. The unique process of sun-drying the salted mangoes ensures a distinct texture that remains firm yet absorbs the sharp, flavorful pickling liquid. Perfect as a long-lasting condiment to accompany Indian meals.
Mustard Mango Pickle
A robust and tangy Gujarati pickle featuring whole raw mangoes stuffed with a spicy blend of mustard, garlic, and ginger. The mangoes are cured in salt, stuffed with a savory paste made from fresh mango pulp and spices, and then preserved in turmeric-infused vinegar. This traditional "Rai nu Achar" delivers a sharp, complex flavor profile that matures beautifully over time, making it a perfect accompaniment to Indian flatbreads.
Mustard Mango Pickle No. 3
A bold and tangy Gujarati pickle featuring large, fiberless mango slices coated in a pungent mustard and vinegar paste. This specific variation, known as 'Rai-nu Achar', distinguishes itself with the addition of crushed garlic and spicy ground red chilies, creating a robust flavor profile without the use of oil. Best consumed fresh, this pickle offers a crisp texture and sharp, savory kick that perfectly complements traditional Indian meals.
Mustard Mango Pickle (No. 5)
This traditional Gujarati-style pickle transforms raw mangoes into a crisp, tangy condiment using a vinegar-based curing process. Unlike oil-heavy pickles, this recipe relies on a robust blend of ground mustard seeds, garlic, and strong vinegar to create a sharp, savory flavor profile that matures beautifully in the jar. The unique method of sun-drying salted mango slices ensures a firm texture, making it a perfect crunchy accompaniment to Indian meals.