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.
Similar recipes include Makrut (Kaffir) Lime Pickle with Oil, Fresh Green Apple Pickle, Quince Pickle, and Mustardy Carrot Pickle.
Browse all of our Indian Pickles and all of our Pickles. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.
Continue reading “Quick Mango and Ginger Achar | Green Mango and Ginger Pickle”
One of my first tastes of India, smack in the middle of South India, was of a pickle that was hot, sour, salty, all at once. I grew addicted to that taste. While most non-Indian people love the Sweet Mango Pickle, I am a devotee of Green Mango Pickle.
This recipe is fairly easy to make if you can get your hands on hard, green mangoes – make sure that they are really green, and not a half ripe sweet mango.
Mustard seeds – whole or ground – are a feature of many Indian pickles. Not only do they taste good, adding a pungency, they are anti-microbial so certainly help in pickles and other preserves.
Similar recipes include Pickled Watermelon Rind, Lime Pickle without Oil, Green Mango Pachadi, Quick Mango and Ginger Aachar, Indian Fresh Green Apple Pickle, Mustardy Carrot Pickle, and Onion Strings Pickled Salad.
Browse our Indian Pickles, and all of our Pickles. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.
Continue reading “Green Mango Pickle | Mango Aavakaaya”