Whosaynas Mango and Carrot Pickle

Source : Wash And Wipe Mangoes Cut In Cubes With Skin On Keep On Strainercut Carrots In Thick Jullienes Add To The Mangoesadd Salt And Mix Well Then Keep On S...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : June 22, 2026

Step:

  1. Wash and wipe mangoes, cut in cubes with skin on, keep on strainer

  2. Cut carrots in thick jullienes, add to the mangoes

  3. Add salt and mix well then keep on strainer and cover it, overnight

  4. Next day sundry till its semi dried up, make sure its not totally dried up

  5. Roast corriander seeds, fennel seeds and methi, let it cool down then grind coarsely

  6. In a big pot put oil and keep on flame as it heats up remove from flame

    Whosaynas Mango and Carrot Pickle recipe step 6 photo
  7. Add garlic and cloves let it saute nicely but not browned up

    Whosaynas Mango and Carrot Pickle recipe step 7 photo
  8. Add the rest of spices, nice aroma arises

    Whosaynas Mango and Carrot Pickle recipe step 8 photo
  9. Let it cool down completely then add dried mango and carrots, mix well and store in a jar

    Whosaynas Mango and Carrot Pickle recipe step 9 photo
  10. Can store in fridge, remove one hour prior of using, though if using lot of oil can keep outside

    Whosaynas Mango and Carrot Pickle recipe step 10 photo

Ingredients

  1. 8-9 Raw Mangoes
  2. 4 Carrots
  3. 1/4 cup Salt
  4. Tempering/Vaghaar:
  5. 1 whole Garlic (pound coarsely)
  6. 1 cup Rai Kuria (splitted Mustard seeds without skin)
  7. 1/4 cup Corriander seeds (grind coarsely)
  8. 1/2 tsp Fennel seeds
  9. 1/2 tsp Fenugreek seeds
  10. 1 tsp Salt
  11. 4-5 tsp Chilli powder
  12. 1 tbsp Achaar Masala (optional)
  13. 1/2 tsp Turmeric powder
  14. 1 tsp Cloves
  15. 4-5 cups Oil

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