Mango N Carrot Pickle

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A luscious combination of tangy mangoes and crunchy carrots. This is one of my personal favourites. My love for this pickle started at a very young age. In my childhood I have seen this pickle mostly in wedding receptions.

The pickle doesn’t last longer the way other pickles do. So make it a point not to make it in large quantities. Here goes the recipe !!

Preparation time: 30 minutes | Difficulty Level: Easy


  • Carrots (cut into thin long slices) – 2 medium sized (100 – 120 gms)
  • Raw Mangoes (cut into thin long slices) – 3 medium sized (200 gms)
  • Garlic (peeled) – ¼ cup
  • Ginger (cut into thin long slices) – ¼ cup
  • Green Chillies (sliced) – 6 – 7
  • Curry Leaves – 1 stem
  • Powdered Fenugreek – ¼ teaspoon
  • Asafoetida – a pinch
  • Turmeric – ¼ teaspoon
  • Vinegar – ¼ cup
  • Mustard Seeds – 1 teaspoon
  • Coconut Oil – As needed
  • Salt to taste

How To

  • Heat oil in a pan and splutter mustard seeds.
  • Add garlic. We are adding garlic first as it is not chopped. Might take a little bit more time to get cooked compared to other chopped ingredients.
  • Gently add chopped ginger, green chillies and curry leaves. Saute for few minutes.
  • Now reduce the flame. Add turmeric and salt. Stir well.
  • Add carrots, cook covered for few minutes. Make sure it doesn’t get over cooked. Carrots should still be crunchy.
  • Its time to add mangoes. Mix well. Cook for 1 or 2 minutes.
  • Add asafoetida. Mix and add vinegar too. Taste and add salt if needed.

Consume this in one or two weeks. Happy Cooking !!!

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