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.
Ingredients
- 35 whole Raw mangoes (small, sour variety) (Divided use: 25 for stuffing, 10 for pulp.)
- 4 ounces Fresh ginger (Originally 'Share 0|' (1/4 seer). Converted to approx 4 oz.)
- 2 ounces Mustard seeds (ground or split) (Originally '5 tolas'. Converted to approx 2 oz.)
- 2 ounces Dried red chilies (Quantity estimated based on spice ratios.)
- 2 ounces Turmeric powder (Originally '1 navtank'. Converted to approx 2 oz.)
- 2 ounces Garlic cloves (Originally '1 navtank'. Converted to approx 2 oz.)
- 1 1/2 pounds Salt (Originally '1.5 ratal'. Used for curing.)
- 5 cups Strong vinegar (white or cider) (Originally '1.5 bottles'. Converted to approx 1.2 liters.)
Instructions
- 1Soak the dried red chilies in a small amount of vinegar in a ceramic or glass bowl for one hour. After soaking, grind them into a fine paste on a clean stone or in a mortar.
- 2Peel the ginger and cut it into thin slices. Peel the garlic cloves and crush them coarsely.
- 3Take 25 of the raw mangoes. Wash, wipe, and dry them thoroughly. Cut each mango vertically into four slits, keeping the base attached so the mango remains whole. Remove the inner seed (stone). Stuff the slits with salt and pack them into a jar. Leave for 24 hours. After 24 hours, remove the mangoes from the jar.
- 4Pour the remaining vinegar (approx 1.5 bottles total) into a non-reactive pot (stainless steel or enamel). Mix in the turmeric powder. Bring to a boil once, then remove from heat and allow to cool completely.
- 5Peel the remaining 10 raw mangoes and remove their stones. Grind the mango pulp on a stone or in a food processor. Mix this pulp with the ground mustard, chili paste (from step 1), sliced ginger, and crushed garlic to form a thick stuffing mixture.
- 6Take the 25 salted mangoes and stuff the prepared spice mixture into their slits. Arrange the stuffed mangoes upright in a clean, sterilized jar. If any masala mixture remains, place it on top of the mangoes.
- 7Pour the cooled turmeric-vinegar mixture over the mangoes. Ensure the mangoes are completely submerged; if not, add more vinegar until they are covered. Cover the jar tightly with a lid and tie a cloth over it. Store in a cool, dry place. Check occasionally and always use a clean, dry spoon when serving.