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.
Ingredients
- 2 whole Large raw mangoes (fiberless variety) (Use a variety like 'Koyal' or any firm, tart green mango.)
- 3/4 cup Ground mustard seeds (Rai na kuria) (Use pure, unadulterated mustard powder or split mustard seeds.)
- 1/2 cup Strong vinegar (Quantity estimated to create a thick paste. Adjust as needed.)
- 6 whole Dried red chilies (Grind into a powder. Adjust quantity to taste.)
- 10 cloves Garlic cloves (Peeled and coarsely crushed.)
- 2 tablespoons Salt (Estimated ingredient (essential for pickling).)
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Instructions
- 1Wash and dry the mangoes thoroughly. Cut the flesh into four long slices or wedges, discarding the stone. Ensure the pieces are clean and dry.
- 2Grind the dried red chilies into a powder. In a mixing bowl, combine the ground mustard seeds, ground chilies, crushed garlic, and salt. Add enough strong vinegar to the mixture to create a thick, coating consistency. The mixture should be potent and flavorful.
- 3Add the mango slices to the spice paste and mix well until every piece is thoroughly coated with the mustard mixture. Pack the coated mangoes tightly into a clean, sterilized glass or ceramic jar.
- 4Cover the jar with a tight lid and tie a cloth over the top. Allow the pickle to sit for at least 24 hours for the flavors to meld. This pickle does not have a long shelf life, so it should be consumed relatively quickly or stored in the refrigerator to extend freshness.
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