Tangy Garlic Raw Mango Pickle (Lasan Kacchi Keri Aachar)
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About Tangy Garlic Raw Mango Pickle (Lasan Kacchi Keri Aachar)
Imagine biting into a vibrant explosion of Indian summer. This Tangy Garlic Raw Mango Pickle (Lasan Kacchi Keri Aachar) delivers precisely that: a symphony of sharp, raw mango perfectly balanced by pungent garlic and ginger.The secret? A heady blend of aromatic mustard and fenugreek seeds, creating a truly unforgettable pickle experience. This easy recipe is your passport to a spicy, tangy adventure.Add a burst of flavor to any meal with this simple, yet intensely flavorful, condiment. It's the perfect way to brighten your plate and tantalize your taste buds.
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See the 30-Day PlanRecipe Time & More
Prep1 hour 30 minutes
Cook1 hour 30 minutes
Total3 hours
Ingredients
Produce
- 2 Rajapuri Mangoes raw
- 250 gm Tender Ginger
- 500 gm Garlic
Spices
- 250 gm Mustard Seeds rai, broken
- 150 gm Fenugreek Seeds methi dana, broken
- 0.25 tsp Asafoetida hing
- 1 tsp Turmeric Powder haldi
- 1 tsp Salt sanchar, black
- 1 tsp Citric Acid
- 100 tsp Salt or to taste
- 6 tbsp Chili Powder red
Other
- 4 tbsp Oil
Instructions
- Wash and peel the raw mangoes.
- Coarsely crush the garlic and ginger separately. Do not blend into a paste.
- Heat the oil in a pan and sauté the crushed garlic over low heat until fragrant. Allow the garlic-infused oil to cool completely. This blooming process enhances the garlic's flavor.
- In a large bowl, combine the broken mustard seeds, broken fenugreek seeds, asafoetida, turmeric powder, black salt, citric acid, salt, and red chili powder. Add 2 tablespoons of the cooled garlic-infused oil to the spice mixture.
- Grate the peeled raw mangoes. Add the grated mango and crushed ginger to the spice mixture.
- Pour in the remaining garlic-infused oil. Mix all ingredients thoroughly, ensuring the mango and spices are well coated. Adjust salt and red chili powder according to your preference.
- Store the pickle in an airtight container in the refrigerator. Allow the flavors to meld for at least a day before enjoying.
Recipe Notes
Good To Know
- To intensify the flavors and add a subtle crunch, lightly roast the mustard and fenugreek seeds before grinding or adding them to the pickle mixture.
- If you prefer a milder garlic flavor, briefly blanch the garlic cloves in boiling water before adding them to the pickle; this also helps reduce bitterness.
- For a South Indian twist, try adding a handful of curry leaves and a pinch of asafoetida (hing) during the tempering process to impart extra aroma and complexity.
- You can add more oil if desired.
Expert Tips
- Experiment with different types of oil, such as sesame or coconut oil, to add unique flavor dimensions to your pickle.
- Adjust the spice levels to your preference by increasing or decreasing the amount of chili peppers used.
- For a visually appealing pickle, use a variety of colorful vegetables like carrots, bell peppers, or green beans.
Storage Instructions
- For enhanced shelf life and a deeper flavor profile, store the pickle in a sterilized glass jar.
- Set the jar in direct sunlight for 2-3 days, shaking daily to evenly distribute the spices and oils.
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Recipe Nutrition
Calories: 50kcalFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 23028mg
Deepa Rupani
Articles: 9
5 Comments
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What a delicious recipe! Thanks for posting.
What a flavorful dish! Thanks for sharing.
Looks so flavorful! Thanks for posting.
Love this recipe!!! Thanks for Sharing Deepa.
I’m loving this recipe already!