Last week, surprisingly, I came across raw mangoes in our local Asian grocery store. I added “surprisingly” because you don’t usually find them at this time of the year. Mangoes belong to summer. Even when they are in season, sometimes, it’s hard to find raw ones. So, obviously, I was so happy the other day that I couldn’t resist my temptation to grab a couple of them, although the price was a bit high. Every year, the first batch I buy goes into making raw mango pickle, a very traditional and spicy Indian pickle. Once pickled, you have to allow sometime for the mango pieces to absorb all the flavors and become soft, ideally, for about two weeks. You can keep them in room temperature in an airtight, sterilized container for several months. But, once you open the container, make sure to pop it in the refrigerator.
More Pickle Recipes:
- Puli Inji | Sweet and Sour Ginger Pickle
- Celery Pickle
- Kerala Fish Pickle
- Raw Mango and Carrot Pickle
- Kerala Lemon Pickle | Naranga Achar