Gujarati Raw Mango and Carrot, Tindora pickle
An infusion of flavour
I love mangoes especially raw, as I grew up surrounded by mango trees in my garden. The tanginess especially with a bit of salt and red chilli powder is every Kenyan’s heaven food. Back home in Kenya we used to have street vendors near my school selling this at the gates for just a few shillings. So any excuse and I make this pickle. Every family has their own version but I stick to the one that my mum makes, it’s usually made with split mustard seeds, but since I ran out of them I just used normal black mustard seed. It’s simple, quick and requires less masala’s (spices) compared to the other regional pickles and much healthier as there is no jaggery or sugar.
- 1 grated carrot
- 1 raw mango
- Couple of Tindora (Ivy gourd)
- ¼ tsp mustard seed
- ¼ tsp turmeric
- ½ fresh chilies or chilli powder.
- Fresh coriander leaves
- ½ tsp roasted cumin seed or cumin powder.
- Salt to taste
- ½ tsp oil
- Temper the mustard seeds till they start crackling, add the cumin seeds and roast for a few seconds.
- Mix the mango, carrot, chilli, coriander, turmeric and salt. Drizzle the spicy oil.
- Instant pickle when in a hurry. Can last in the fridge for a week, becomes more flavorsome, full of vitamins and goodness.
Must have pickle for Gujarati families, as it’s freshly made and goes with anything. I simply have this as a side dish or roll it in my Spinach Roti.