This quick pickle is made in all Indian homes and served as a condiment in the main thali. It adds to the flavours of the dishes you have in your thali. Indian thali will have fresh chappatis, puri or any similar bread with 2-3 curries, rice, dalls, chutneys, raita and a sweet dish. Each dish tastes different and adding such pickles, chutneys or papadums helps to balance all the flavours.
Living in the fens, we get really fresh and sweet carrots straight from the farm so I make this pickle nearly every week. We love this fresh and spicy accompaniment in our thali. The recipe for carrot, chilly and mango pickle is simple and can be made with several combinations. The chilly and carrot is the most popular. Adding raw mangoes to the recipe helps to keep the salad fresh for longer. You can also add raw tindora (Indian Ivy gourd) to the pickle . Unfortunately, I forgot to take a picture of the pickle I had made with tindora!! Different families will have their own version of making this dish. Some like to grind the mustard seeds and use the powder, some may not add the oil. My suggestion is to experiment and find a taste that you like.
1. Peel the carrots but leave the skin on the mangoes if it’s not marked.
2. Cut the mangoes and carrots into Julienne and soak them into cold water for 5 minutes.
3. De stalk the green chillies and slice them into two lengthwise. If the chillies are long, you can cut them into two and soak them in cold water for 5 minutes. Soaking them helps to remove the hot chilly seeds.
4. Sieve the carrots and mangoes.
5. For the chillies, remove the chillies using a spoon. This way, any chilly seeds will be at the bottom of the pan and not get added to the pickle.
6. Transfer all the prepared carrots, mangoes and chillies to a mixing bowl.
7. Add the salt, turmeric, lemon juice and split mustard seeds and mix well.
8. Heat the 2 tablespoons of oil and allow to cool very slightly so that it doesn’t splutter when adding to the mixture.
9. Add this oil to the mixture and stir well.
10. Adding the warm oil helps to release the flavours from all the spices and also coats the spices to all the vegetables.
11. Transfer this pickle to a clean bottle and eat after 24 hours. This freshly made pickle can remain edible for a week if kept in the fridge.
Other similar pickle recipes you may like making from my blog are listed below:
If you have a hunger for Authentic Vegetarian Food then subscribe to my blog and receive delectable recipes and new Innovative foodie updates! Hungry for more Vegetarian Tips ? LIKE us on facebook, Follow us on Twitter, Pinterest and Instagram. All the recipes are with step by step instructions and photographs and all of them have been tried, tested, easy to cook and delicious.
If you are interested in one to one or group cookery lessons, or any corporate team building events – email me on givemesomespice@gmail.com for more information.
This article will explore how everyday items can be the star of your meals, helping you create nutritious and tasty…
We all know breakfast is the most important meal of the day, but often we skip it due to our…
Make Your Own Salad Dressing At Home Recently, my sister and I have been eating healthy salads and trying out…
No party is complete without food and drink. Lots of people choose to meet up by the beach for a…
If you’re a recent convert to vegetarianism - or even if you’ve been doing it for life - one area…
It's an adventure to find tastes and components that give the body life and the plate colour. Here are 6…
