Raw Mango Pickle and Chutney Recipes

Usually I have to keep Devansh away from food while Kalpesh is shooting it. But this time, I was the one that needed to be restrained. I am a die hard pickle fan; I can eat pickles like sabzis. Which is not a good habit really. Because if pickles contain too much salt they can cause loss of bone density. Readymade pickles invariably contain too much salt that helps enhance their shelf life. So it’s best to eat homemade pickles. Having said that I must confess, that I don’t make pickles at home. But I am blessed with a mother who used to make awesome raw mango pickles when I was a kid and now a mother-in-law who makes different kind of pickles frequently.

I have been gorging on raw mango chutney and pickle all through summer. This time my mango tree yielded more than 100 mangoes. And we haven’t plucked all of them yet. One of these days I shall share a pic of the tree with mangoes on Facebook. To come back to the recipe, it is actually a guests’ post. MIL made the pickle and I made the chutney using mom’s recipe. Raw onion, used in the chutney, is very beneficial in summer as it helps keep your body’s temperature low and prevents heat stroke. So the chutney is droolicious and healthy at the same time. I am sure kids and adults alike will enjoy the chutney and pickle.

Raw Mango Pickle and Chutney Recipes

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Craving for mouth-watering raw mango pickle and chutney? Then these recipes are just for you.

Author Mukta Tikekar

Ingredients

Onion and Raw Mango Chutney

• 1 big raw mango
• 1 medium-sized onion
• Approx. 2 tbsp grated jaggery preferably organic
• Half tsp red chili powder
• Salt to taste

Raw Mango Pickle

• 2-3 raw mangoes chopped
• 1-2 tbsp oil
• 1-2 tsp pickle masala MIL used Bedekar’s
• Salt to taste

Instructions

Raw Mango Chutney

• Grate raw mango and onion, and transfer them in a bowl. (Grated mango should be more in quantity than the grated onion.)
• Add grated jaggery, red chili powder, and salt.
• Mix it well using a fork.
• Tip: Refrigerate the chutney and finish it within two days, else it’ll get spoiled. Make it fresh, as and when needed.

Raw Mango Pickle

• Heat oil on low flame for about half a minute and then transfer it to a bowl.
• Add pickle masala and salt, and mix well.
• Add chopped raw mango and mix it properly.
• Transfer it in a dry container. (We refrigerate the pickle as we prefer to add less salt.)

Notes

Tip: Refrigerate the chutney and finish it within two days, else it’ll get spoiled. Make it fresh, as and when needed.