Pickles are an essential part of Indian life, and such is the love for them that people wax lyrical about the tastes and variety. And this subsection of the Indian cuisine is worthy of the praise. There is nothing that is equivalent outside of India.
Pickle making is usually a family affair, with the rooftops crowded with ingredients drying and pickle jars fermenting. But occasionally, one needs a quick pickle, a fresh one, one for an afternoon snack of roti or rice.
Green mango is perfect for this pickle, but alternatives exist. See the notes below the recipe.
Quick Mango and Ginger Achar | Green Mango and Ginger Pickle
2 green-sour mangoes, peeled and cut into 1cm dice or shred into batons with a mandoline
3 Tblspn shredded ginger (use a mandoline if using young ginger, or grate if using older ginger)
1 tspn salt
1 tspn Indian chilli powder, or to taste (Kashmiri Chilli Powder is a good choice)
3 Tblspn mustard oil
1.5 tspns brown mustard seeds
Combine the mango, ginger, salt and chilli powder.
Heat the oil in a small pan and add the mustard seeds. Allow the seeds to pop, then pour the oil over the mangoes and mix well.
Leave the pickle stand before using.
recipe notes and alternatives
Green sweet-sour mangoes can also be used. The recipe will also work for jicama, green apple, cucumber etc.