This finger licking good Mango pickle is a favorite of many. In India, as mangoes
are available only during the summer season, housewives are busy
pickles and other mango based items.
As soon as the small raw mangoes appear in the market, people start making the pickles to use immediately as they don't want to wait till the big pickle mangoes appear. This pickle is for immediate consumption.
Later on, when the pickle mango variety is available, the pickle is made in large quantities to last till the next year.
More care should be taken as you want to keep it good for a long time.
This pickle is made to use for the whole year, that is till the next mango season starts. Though here only 2 mangoes are used, you may make them in the quantity you are likely to need.
Though I make pickle in small quantity at the start of the season, I make a lot at the end of the season so that it will last for a year.
For this pickle, use raw sour green mangoes.
The mangoes should be tight, not soft or wrinkled.
Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.
All the ingredients should be dry.
Pickle is ready to eat after about 10 days. But if you like the taste of raw mangoes, you may start eating it within 2-3 days. That tastes good too.
Serve with any dish such as snacks, rice, roti, poori etc.
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