Tarne Mirsang ani Ambuli Nonche / Green chilli pickle with raw mangoes

This pickle is amma’s tried recipe without even knowing the actual recipe. Amma had tasted this  in a wedding function and liked it so much that she told anu to get some fresh chillies and raw mangoes. When I was there in India this time she had made this Hot Pickle. She always (sometimes me too) have eyeball measurements but somehow try writing it brief.

Here is the recipe for Green Chilli Pickle:

¼ th Kg Green Chillies

½ kg Raw Mango (make sure they are sour)

8 tbsp mustard seeds

1 tsp methi seeds

1 tsp turmeric powder or ½ “ pc of turmeric

¼ th tsp hing powder or a peanut sized compound hing

Salt to taste

Method:

Wash green chillies and raw mango and pat them dry with a clean kitchen towel.

Make sure there are no traces of water as this can spoil the pickle.

Cut the raw mango into fine pieces discarding the inner seed, keep this aside.

In a clean vessel add half a cup of water and add 5 tbsp of salt and bring it to bubble boil and allow it to cool down.

Meanwhile in a mixer jar/food processor add hing, methi seeds, mustard seeds, and grind it into a fine powder, remove it in a clean bowl.

In the same mixer jar add in the green chillies and grind it coarsely.

Mix the spice powder and ground green chilli and raw mango well.

Add the salt water into this (make sure its completely cooled) and mix it with a clean and dry spoon.

Transfer it into a pickle jar and allow it to rest it on the kitchen countertop for 2 days.

Do a taste check for salt. If at all you feel there is a requirement of salt then add salt and mix(do not add extra water).

Now your pickle is ready to serve.

Note:

Pick sour raw mangoes as they will provide tangy flavor to the pickle and reduce the heat orelse you will need to add lemon juice if they are not at all sour then for the above mentioned measurement you need to add juice of 3 raw mangoes.

This pickle needs to be refrigerated and can be used upto a month.

Do not add too much water (add only if too thick)as the raw mango tends to leave its water when it combines with salt.

Tastes super with rice and dal as a combo.

Hoping to write another post soon,