This raw mango pickle looks like an Andhra pickle; maybe it is. But let me warn you, making this pickle or tasting it is not for the faint-hearted. You will know what I mean once you see the amount of red chili used in the recipe. It is 200gm dried red chili for 1kg of fresh mango. So that is a lot of chilies.
I may forget to mention it again, but please, don’t use the suggested amount of red chili unless you are used to consuming that spicy food. That being said, I still like this recipe for mango pickle because of its simplicity and a small list of ingredients. It also does not use any acid-like chemical that a store-bought mango pickle may contain and usually does contain.
Apart from the chili scare, there is something else you need to know. It is challenging to cut raw mango into small pieces. You can’t do it with a small knife. Actually, it requires a large Chinese-style chopper. Therefore, if you think cutting mangoes will be difficult for you, do not try this or any other mango pickle recipe.
You see a beautiful mango pickle trick in this recipe. It is to soak mango pieces in salt water for 48 hours. That softens the mango and makes the pickle ready quickly once the masala is mixed.
If the recipe video inspires you, all you need to do is to wait for the next raw mango season. Then you can make it. The other ingredients are available 365 days a year.
Mango pickle can add zing to any Indian meal, particularly the basic ones like steamed rice or plain paratha. Once you get used to this pickle, you will not like to eat any meal without it.
Video credit: The recipe video comes to you from the Devilishly Delicious Food YouTube channel.