Recipe – Mango Pickle / Aam ka Khatta achaar / Aam ka achar

Aviary Photo_131505839634278840

Prep Time: 1 week

Cook Time: 5 Minutes

Serves: 10

Ingredients

  • Raw green mango: 2 large
  • Salt: 3 teaspoons
  • Turmeric powder(haldi): 2 teaspoons
  • Mustard Oil: 1/4 cup
  • Hing (Asafoetida): 1 pinch
  • Mustard seeds: 1/2 teaspoon
  • Methi seeds (Fenugreek seeds): 1/4 teaspoon
  • Kalonji (black seeds / kala jeera): 1/4 Teaspoon
  • Saunf (Fennel seeds): 1/4 Teaspoon
  • Red chili powder: 1 tablespoon
  • Mustard (Sarson) powder: 1/2 cup

Method

  • Wash the mangoes and pat dry them.
  • Cut into 2 halves and take out the seed.
  • Cut into small pieces. Do not peel them.
  • In a glass bowl, add the mango pieces, salt and turmeric powder. Toss well and leave it in Sun to dry for 12 hours or 1 day. You may keep in room temperature as well. Do not cover it air tight. You may cover it with a sieve or cotton cloth.
  • Salt will leave water, so the mix will become watery.
  • Drain the excess water and spread the mango pieces on a sieve or cotton cloth for 4-5 hours. let the excess water dry. Do not over dry them.
  • Once it is dried, take out the pieces in a bowl. Add red chili powder, mustard powder, mustard seeds, kalonji, saunf and methi seeds. Mix well.
  • Heat mustard oil in a small pan. Let it smoky hot.
  • Turn off the heat.
  • Add Hing in the oil and let the oil come to room temperature for 1 hour. Now add this oil to the bowl of mango pieces.
  • Mix well.
  • Transfer to a glass jar. Press the mango pieces, so the oil will come on the top.
  • Keep the jar under Sun for another 1 week.
  • Use it for 2-3 months.

Cook’s Note:

 

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