Raw mango pickles are a beloved condiment in Indian cuisine, and making them is a great way to enjoy the summer bounty of mangoes. While the raw mangoes available in the Boston area may not have the same acidity or crunch as those from childhood, there are still plenty of varieties that are perfect for making pickles. Appe midi, rajpuri, ottu, ram Kela and tottapuri are all excellent choices for making thokku-style pickles. Making raw mango pickles is a relatively simple process.
Start by washing and drying the mangoes, then cut them into small cubes or slices. Place the mango pieces in a bowl and add salt, chili powder, turmeric powder, and other spices of your choice. Mix everything together until the mango pieces are evenly coated with the spices. Then, heat some oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves.
Once the seeds start to crackle, add the spiced mango pieces and stir-fry for a few minutes. Finally, transfer the pickle to an airtight container and store it in a cool place. Making raw mango pickles is an easy way to enjoy the summer bounty of mangoes. With just a few simple steps and some basic ingredients, you can make delicious pickles that will last for months.
So why not give it a try?.
