This recipe of Quick Mango Miscut Pickle takes out all the pain and wait that goes into making a Gon Miscut Pickle. You can consume the pickle as soon as you make it. The pickle keeps well until the next mango season too – although mine never lasts that long – cause my boys enjoy it (read note below). Also, visiting relatives always want some to carry back home 🙂
(For more recipes using Mango, click here)
Yield: 500 to 600 gms
- Large Raw Mangoes – 1 kg = 600 gms (chopped)
- Garlic (sliced) – 10 to 12 cloves
- Green Chillies (chopped) – 3 to 4
- Curry Leaves – 20
- Spicy Red Chilly Powder (coarse) – 2 tbsp.
- Kashmiri Red Chilly – 1 tsp.
- Mustard Seeds – 1 tbsp.
- Fenugreek Seeds (powdered) – 1 tsp.
- Asoefoetida [Hing] (powdered) – ½ tsp.
- Oil – ½ cup
- Sea Salt (coarse) – 1 ½ tbsp.
Step 1: Wash and wipe dry the raw mangoes. Cut into tiny pieces. Apply 1 ½ tbsp salt and leave aside for 2 to 3 hours. Later, drain and discard all liquids. (Put the seed portion in a zip-lock bag and store in the deep freezer. You can use them in curries later. Click here, here or here)
Step 2: Heat the oil in a pan and splutter the mustard seeds. Then add the curry leaves, garlic, green chillies and saute for 2 minutes on medium heat.
Step 3: Switch off the heat and add the hing, methi powder and red chilly powders. Add the drained raw mango pieces and mix so that all pieces are coated. Store in a sterile jar in the refrigerator.
- To store for a long time, heat another ½ cup of oil till very hot. Then switch off the heat, cool and pour over the pickle in the jar.
Thanks for the recipe.
Y do some people dry the mango peices in sun before making pickle?
Mango pieces (just like other raw food) are dried to reduce their moisture and hence to preserve them longer. However, besides drying a variety of other items like salt, sugar, vinegar, oil, aid in preservation.