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.)
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.