Mustard Mango Pickle No. 3

Name: Mustard Mango Pickle No. 3
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).)

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).)

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.