MANGO PICKLE (AAM KA ACHAR)

MANGO PICKLE (AAM KA ACHAR)

INGREDIENTS

• Raw mango (used for pickles)-2.5 kgs - 10 cups
• Saunf (fennel seeds)-50 grams - 1/5 cup
• Methre (fenugreek seeds)-50 grams - 1/5 cup
• Salt-200 grams - 4/5 cup
• Red chilli powder-1 teaspoon
• Turmeric powder-1 teaspoon
• Mustard oil-250 grams -1 cup

*Do not use the readymade pickle masala available in the markets as it contains onion seeds (kalonji). Same is the case with the readymade pickles.

My 1 cup measures 250 grams.

METHOD

• Cut the raw mangoes into small pieces for the pickle.
• Allow them to dry under the fan for around 2 hours.

• Roast the fennel seeds (saunf) for 2-3 minutes.

• Allow them to cool & then grind them slightly.
• Make sure that you don't grind them too much to a powder.
• It shoud be half ground.

• Roast methre (fenugreek seeds) for 2-3 minutes.

• Allow them to cool & then grind them slightly.
• It should be half ground.

• Next, mix all the spices together i.e. saunf, methre, salt, red chilli powder & turmeric powder.

• Add half of the oil i.e. around 125 grams oil to this mixture of spices.

• Rub the mango pieces slowly with the oil & spices.

• After mixing them really well, transfer the mangoes with the masala to a glass container.

 

• Now, cover the container with a cloth so that light cannot enter the container as it can harm the pickle.
• After 24 hours, add the rest of the mustard oil i.e. 125 grams to the pickle & mix really well.
• Mix the pickle really well every day.
• Make sure you don's bring it in contact with even a single drop of water, it will harm the pickle.
• Keep it well covered.
• After 2-3 days add a little more mustard oil if required.
• Also check the quantity of salt, & you can adjust it according to your taste.
• Mango pickle would be ready to eat after 10-15 days.