Kents and Hadens are two of the most popular varieties of mango used for pickling, along with immature green mangoes. To make the most delicious pickled raw mangoes, you need to use very firm, immature mangoes. After 5-6 hours of pickling, the mango chunks will absorb the salt and be ready to eat. If there is any water content during the process, the raw pickled mangoes will spoil quickly and should be consumed within 2-3 days.
In summer, Pachadi avatars with mango, manga sambar and rice with mango are cooked almost every other day. Mango thokku requires a long time to soak and a lot of cooking, while instant mango pickle is a quick and easy recipe that doesn't require any cooking. After 5-6 hours of pickling (or even 1-2 days), strain the raw pickled mangoes. This recipe is about the instant and fresh raw mango pickle from Konkani cuisine, also known as karmbi.
During this process, the water in the raw mangoes is removed as the salt is absorbed and brine forms. Any variety of sour mango can be used to make this raw mango pickle (called karmbi nonche in Konkani).
