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Raw Mango Pickle / Amlechi Karam

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I always told my hubby that I love raw mangoes and wanted to try some dishes in my kitchen. I told him that  once the raw mango season is over, then we will have to wait for another year to get them again.
 One fine day my hubby came got 1 kg raw mangoes from the local grocery store. He told me to cook whatever I wish with it.I prepared Aam Panna and also added the raw mangoes to some curries to make them extremely tasty.
I have loved Raw Mango Pickle always. I always wondered how it is prepared. One day my mom had told me a simple recipe which I hardly remembered. I also read some blog posts. I combined everything that I read around and thought of experimenting with raw mangoes. This is the first time in my life that I prepared pickle.
I tried this simple raw mango pickle and my hubby off course liked it. But my little one loved it. Every time she ate it with her meals. Since she loved it, I have got tempted to prepare it again. I hope you all will also try this simple raw mango pickle. We call it “Ammlechi Karam” in Goa and it tastes yummmmm….

Ingredients:
2 Raw mangoes
2 tsp red chili powder
1 1/2 tsp turmeric powder
2 tsp yellow mustard dal
1/4 inch of asafoetida
2 tsp black mustard seeds
1/2 tsp methi/fenugreek seeds
4-5 tablespoon sesame oil
1/4 tsp salt

Procedure:
Cut the raw mangoes into small pieces and marinate them by applying turmeric powder, chilly powder and salt. Keep them aside for 30 Min’s.

In a pan, heat some oil, add the asafoetida. Fry for 1 min and add the mustard seeds.
When they splutter add yellow mustard dal and fry for 5 – 10 secs.
Add methi and again fry this. Now switch off the gas.

Mix this mixture with the chopped raw mangoes and mix well.
Transfer the contents to a clean container.

This remains fresh for 3-4 days without refrigeration and up to 2 weeks on refrigeration.

You might also like:

Grated Raw Mango Pickle
Mango Lassi
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Veg Fried Rice
Lauki Thepla | Spiced Bottle Gourd Flatbread
Spicy Hard Boiled Eggs
Crispy Semolina Coated Potato | Rava Fried Potato
Mushroom Chili

Reader Interactions

Comments

  6. Shri

    Yellow mustard dal means Toovar dal right? This is similar to the traditional mango pickle [ for daily use or quick use] we make in Kerala. One of two of the spices are added or omitted according to preference/recipe.

    Reply

  11. Sushma Madhuchandra

    I'm desperately waiting to eat home made mango pickle this season! Bought raw mangoes from Indian stores couple of times, but they weren't sour enough to make pickles 🙁 Your pickle looks drool worthy.

    Reply

  18. Sid

    Yellow Mustard dal is different from.toovar dal… yellow mustard Dalmia used in pickle making whereas toovar dal is used in cooking dal fry type recipes… Hope that clarifies your doubt about the 2 dals…:)

    Reply

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