Vagharari keri/ mango pickle

This pickle goes very well with roti. Kids love it in tiffin. I remember during Indian summer my mom used to make it and pack it in my lunch box. It used to be treat for me and my friends. It can also be enjoyed with khakhra, paratha or pickle with lunch.

Idea is to make it fresh during mango season. So use it within a week or two.

Ingredients:
Mango: 1 row medium

Jaggary: 1 cup
Red chili powder: 2 tbs (add more or less as per your taste)
Coriander powder: 1 tbs
Cumin powder: 1tbs
Or dhana jeera powder: 2tbs
Turmeric: 1/2 tbs
Mustard seeds: 1/2 tbs
Jeera/ Cumin seeds: 1/2 tbs
Cloves: 5-6
Cinnamon stick: 1-2 inch
Asafoetida
Salt to taste
Water

Preparation:
Peel the skin of mango and cut it into 2cm cubes. Grate jaggary.

Boil water and add salt and add mango pieces to blanch it.


This will take less than 10minutes. Keep checking mango. To check if mango has cooked, take a piece in bowl and try to insert knife. Knife should go into the piece without having to apply any pressure. Once mango is cooked remove it from flame and filter out all the water.

Heat pan add 4-5 tbs of oil. Once oil is hot add cinnamon sticks and cloves after 20-30 seconds add mustard seeds and cumin seeds. When seeds start to splutter add asafoetida.

Add mango and stir it well in oil.


Add red chili powder, coriander powder, cumin powder, turmeric and salt to taste. Mix well gently otherwise you will end up messing mango.

After another minute add jaggery and let it melt and this will make nice gravy with masala. Bring it to one boil and remove from heat. Jaggery should be nicely grated and once mixed, it will melt within a minute.

Taste the gravy, if you require more jaggery or salt add little bit at once accordingly to your test. When you taste gravy mangoes sourness should be gone and pickle will taste sweet with mango pieces tasting little bit sour.