Easy way to cut Raw mangoes for making pickle. For pickle recipes, you generally need 2 types of mangoes, Rajapuri & Desi Keri. Sometimes, even Ladvo Keri is used to make pickle

In India, especially Gujarat, we make different types of pickles, like sweet, spicy, sour & with spices such as cloves. Likewise, they are called Chundo, Gor Keri and Mathiya Keri athanu (sweet mango pickle, Sour & spicy mango pickle)

In this video, I have shared which type of raw mango is used for making Pickle. Mostly, RajaPuri Mango is used in making Gor Keri, where peel of the mango is removed and then mango is chopped into cubes (small peices). For making Chunda, the mango is grated and then sugar is added, whereas to make Spicy sour pickle (Methiya Keri) or (KhatuAthanu) fresh masala is prepared using mustard oil/ Til Oil(Sesame oil) along with split Fenugreek seeds(methi na kuria) & split mustard seeds ( rai na kuria).

The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation. Pickles are the main side dishes. However, raw mango or tender mango is the most popular variety of fruit used for pickling.

The Art of Pickling
While pickling as a way of preserving foods has been part of India's varied culinary traditions throughout history, what makes the mango pickle interesting is how just a few changes in ingredients change the character of the pickle almost entirely, even when the main ingredients-mangoes, chilli, salt and quite a lot of the spices (mustard, fennel, asafoetida) remain the same.


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#PickleRecipe #HowToCutRawMango



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Creative cooking is one stop recipe destination for indian, chinese and global cuisine. Its a "how to" cooking channel where I replicate and share restauarnt style food making but in healthy recipe way. Like a food freak, I am a heath freak too :-) I love to focus on traditional Indian food as well as fusion fold. Easy homemade recipe videos include best street food, snacks, lunch, dinner and desserts/sweet dishes.

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