How to Make the Best Mixed Mango Pickle: A Flavor Explosion You Cant Miss!

Peel and slice the carrots into rounds, wash them, then sprinkle with a bit of salt and heechak flowers, and set aside. Peel the mangoes, slice them into large strips, add salt and heechak, and set aside. Wash the cauliflower, chop it into medium-sized pieces, sprinkle with salt and heechak, and set aside.

Wash the cucumbers, slice them into rounds, sprinkle with salt and heechak, and set aside. Let all the prepared ingredients sit for about five hours to release excess water. Then drain them and allow them to sit in a colander overnight at room temperature.

In a large pot, add some vinegar over medium heat, then add the carrots and cook until they are half-done. Next, add the cauliflower and sauté until it is slightly softened; if needed, add a little more vinegar. Add the chopped mangoes and sauté briefly, then add the rest of the vinegar. When the mangoes are semi-soft, add the garlic and cucumber. Keep the heat low, as the mangoes should soften without becoming mushy. Add salt to taste and sauté until well combined, ensuring the salt level is balanced, as the flavors will deepen over time.

Add the spices and crushed chili peppers, sautéing briefly to release their aroma. If the color of the pickle is too light, add a bit more heechak. Finally, add the oil and give everything a quick stir, then turn off the heat. Cover the pot and let the pickle cool completely. Once cooled, transfer it to an airtight container and let it sit at room temperature for three days. After this period, store it in the refrigerator.