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
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.
