Mango Pickle - Aam Ka Achaar
Ingredients
- 2 Kg Raw Mango
- 3 tbsp Fennel (Saunf) Seeds
- 1 tbsp Panch Phoron
- 3 tbsp Mustard Seeds
- 1/2 Litre Mustard Oil
- 2 Red Dry Chillies
- 2 tbsp Turmeric (Haldhi) Powder
- 2 tbsp Salt (or more)
Instructions
- Wash the mangoes and clean them with a dry cloth ensuring there is no moisture. Now, cut the mangoes into two pieces, remove the seeds and further cut into small cubes.
- In a large bowl, add 2 tbsp salt and the mango cubes. Marinate overnight. The mangoes will release water.
- Next day, drain the water from the mangoes. Add turmeric powder and mix well.
- Now, spread the mangoes on banana leaves and sun dry for 3-4 days.
- Heat a pan and roast fennel seeds. Allow it to cool. Once cooled, grind the fennel seeds. Keep aside.
- In the same pan, roast mustard seeds. Grind the seeds to powder. Keep separately.
- Heat 250 gm of mustard oil. Add red chillies and panch phoron. Saute for a while. Turn off flame and let the oil cool down.
- Now, take a glass bottle, and fill it with the dried mango cubes.
- Pour the oil into the bottle.
- Add the mustard seeds and fennel powder.
- Close the bottle and rotate it so that the ingredients mix well. Add remaining 250 gm mustard oil.
- Keep the bottle in sunshine for 1-2 weeks. Your pickle is ready.
Notes
Ensure that pickle is kept away from moisture.
Use dry spoon to serve pickle.
Enjoy and Bon Appétit!!