When summer arrives, the aroma of pickle fills almost every Indian kitchen, and few flavours tempt food lovers quite like a good desi raw mango pickle. The special version made in Burhanpur, in Madhya Pradesh's Nimad region, stands out not only for its rich taste but for one remarkable quality: once prepared, it stays good for an entire year. It is inexpensive to make too, which is why households happily prepare it and relish every bite.
What the Experienced Pickle-Maker Says
Sharing the finer points of this recipe, Fula Bai, who is skilled at making pickles, says a few things must be kept in mind if you want to prepare raw mango pickle at home. Begin by choosing good-quality desi raw mangoes, since the quality of the unripe mango is the very foundation of the pickle's taste. From there, cloves, black pepper, fennel, split mustard and salt are combined to make it with ease, while mustard oil brings everything to life. According to her, the pickle takes four to five days to be fully ready and stays safe for a long time when kept in the sun.
Ingredients
- 1 kg kairi (desi raw mango)
- 400 grams mustard oil
- 50 grams coarsely ground rai (mustard)
- 40 grams cloves
- 20 grams black pepper
- Fennel and split mustard
- Salt to taste
Easy Step-by-Step Method
Start by bringing home 1 kg of kairi from the market. Clean it well, cut it with a sarauta (cutter), and let the pieces dry properly in the sun. Next, take 400 grams of mustard oil and heat it. Into the hot oil, add fennel, split mustard along with 40 grams of cloves and 20 grams of black pepper, and stir lightly so the spices blend well.
Now add the dried, cut mango pieces. With this, the base of the pickle is ready. Mix the whole batch thoroughly in a plastic container, then transfer it into a glass jar and keep it in the sun for about 8 days. After that, continue giving it sunlight daily for roughly 15 days. This is exactly the method that keeps the pickle from spoiling for a full year while tasting freshly made every time.
What Makes This Pickle Special
The biggest strength of this pickle is its long shelf life paired with deep flavour. Once it ripens properly in the sun, it lasts the whole year, so a single round of effort serves you for months. Low cost, simple ingredients and a traditional method make it a perfect fit for any kitchen.
