Pickle is a staple in every Gujarati kitchen, and its charm never fades—summer or winter. Often, when we dine out, the tangy, flavorful mix of pickles served alongside meals makes us reach for extra rotis. A combination of lemon, carrot, cabbage, green chillies, and raw mango creates that irresistible taste. But why visit a restaurant every time? Here’s a simple, homemade recipe to make restaurant-style mixed pickle at home.

Ingredients And Prep

Start with about 2 kg of raw mangoes—peeled or unpeeled, but ensure no seeds. Cut them into small pieces. Set aside 750 g of slightly ripe yellow mangoes separately. Mix the rest with 2 tbsp salt and 1 tbsp turmeric. You can also add 500 g of carrot, cabbage (if in season), 50–60 g of ginger, 100 g of green chillies, and lemon. Wash the vegetable

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