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Hello!
Welcome to Marathi Kitchen!
Today I am going to show you the recipe of a quick and easy raw mango pickle!
when raw mangoes start appearing in the market, you can prepare this pickle 
This pickle doesn't stay good for a long time
and tastes best when fresh
so today we are preparing a pickle of only 2 big raw mangoes
wash and clean it properly with a cloth until it's dry
cut the ends of the raw mangoes
in this way, make thin slices
so that the pickle gets absorbed till the inside of each piece easily and can be eaten immediately
now take out these pieces in a clean, dry bowl
Here I have the pieces of 1 big raw mango
Now add about 2-3 spoons of bedgi chilly powder or kashmiri red chilly powder 
it gives an amazing colour to the pickle
also it can be added in ample amount since it isn't very spicy
add half a teaspoon of asafoetida
half a teaspoon of turmeric powder
if you have the powder of fenugreek seeds at home,
add it about 1/4th of a teaspoon 
if not, you can just add 1/4th teaspoon of fenugreek seeds
add 2-3 teaspoons of yellow mustard dal
if you don't have this at home, you can just crush the mustard seeds that you have at home and add the crush in this bowl
add salt more than usual
add about 3-4 tablespoons of sugar
so that the pickle gets a nice, sweet and sour taste
mix everything well
if you don't have all of these ingredients and wish to prepare this pickle as quickly as possible,
then instead of adding all the ingredients that I added before,
you can just add 3-4 tablespoons of readymade raw mango pickle masala
it has all the ingredients that I added separately previously i.e. turmeric powder,  chilly powder, asafoetida, mustard dal and fenugreek seed powder
now you can add sugar
or else you can add jaggery of the amount of 2 lemons
it should be finely chopped or grated
I'll be adding that for this pickle
for the previous pickle also, you can add jaggery instead of sugar
add salt 
mix everything properly
keep it covered and let it soak in the ingredients for half an hour
after half an hour, these ingredients are properly absorbed by the raw mango pieces and it has soaked nicely
salt, sugar/jaggery lead to the raw mango pieces lose water immediately
it has got a beautiful colour because of the bedgi chilly powder
mix everything properly
the pickle with only the ready-made pickle masala as an ingredient, is also looking very tasty
it takes time to lose water for the jaggery than for the sugar
you can eat these pickles just like that without adding the tempering
if you want to temper them, heat 1-2 tablespoons of oil
add a teaspoon of black mustard seeds in the oil
when it starts popping, switch off the flame
when the oil cools down a bit,
then add the asafoetida so that it won't burn
now let this cool down completely
now pour it on the pickles
mix everything well
take the pickle out in a small bowl or a china-pot
after 2 days, make sure you keep it in a fridge for it to stay good!
after one day of soaking, it tastes very tangy, sour and sweet!
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Don't forget to let me know your thoughts and experiences about this recipe by commenting below!
Thank you!
