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.
Ingredients
- 10 pounds Raw mangoes (Peeled, stoned, and cut into 4 slices each. Choose a variety without large fibers.)
- 4 ounces Split mustard seeds (Rai na kuria) (Originally 'Ratal 0a' (1/4 lb). Ground/split mustard seeds.)
- 4 ounces Salt (Originally 'Ratal 0a' (1/4 lb).)
- 4 ounces Garlic (Originally 'Sher 0a' (1/4 Seer). Dried garlic cloves.)
- 2 ounces Chili powder (Originally '5 tolas'. Use pure chili powder without additives.)
- 2 ounces Cumin seeds (Originally '1 navtank'. Coarsely crushed.)
- 6 teaspoons Oil (Mustard, Salad, or Sesame) (Use mustard oil, salad oil, or sweet oil (sesame/peanut).)
- 5 cups Strong vinegar (Originally '1.5 bottles'. Quantity estimated based on historical bottle size (~24-26oz).)
More recipes using Raw mangoes
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Instructions
- 1Peel the raw mangoes, remove the stones, and cut each into four slices. Weigh out 10 pounds of prepared slices. Place the slices in a jar with the salt and let them rest for 24 hours.
- 2Remove the mango slices from the jar and spread them out in full sunlight. Allow them to dry for 3 to 4 days until they are dehydrated but not completely hard.
- 3Peel the garlic; keep half of the cloves whole and coarsely crush the other half. In a non-reactive pot (stainless steel or enamel), bring the vinegar to a boil (one bubble) and then let it cool completely.
- 4Take a small amount of the cooled vinegar and mix the split mustard seeds into it thoroughly. Then, add a little more vinegar along with the chili powder, crushed cumin, prepared garlic (both whole and crushed), and finally the rest of the vinegar. Mix everything together well.
- 5Place the dried mango slices into a large, wide-mouthed jar. Pour the spiced vinegar mixture over the mangoes. Pour the oil on top. Cover the jar tightly with a lid and tie a cloth over it. Shake or turn the jar occasionally to mix. If the pickle looks dry, add a little more vinegar. The pickle will be ready to eat in 15 days.
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