Mango Pickle

Mango Pickle

( Aam Ka Achar)

The pickles are so closely associated with the Indian cuisine, Mango Pickle is top on list.You can enjoy it in many ways....spread it on bread, eat it with roti or any kind of parantha, with dal & rice...... it can be enjoyed with almost any food.

As summer season has already started & yearly stock of mango pickle would be high on the
 to-do list.

There are countless versions of mango pickle in India with each region having its own host of recipes. Almost every Indian household has their own favorite recipes for mango pickle. Here
is a flavorsome mango pickle recipe that is perfect accompaniment to any food.

Ingredients:

1 kg raw mangoes

6 tbsp mustard seeds

3 tbsp fennel seeds (saunf)

6 tsp red chilli powder or as per taste

1 tsp turmeric powder

1/2 tsp asafoetida

2 cups mustard oil

6 tsp salt

Method:

1. Wash & wipe mangoes dry. Cut them into half, remove seed & then cut cubes. Put pieces
     in a bowl.

2. Grind fennel seeds, mustard seeds to a coarse powder & take it out in a bowl.

3. Now add asafoetida, red chili powder, turmeric powder, salt & mix it well.

4. Heat mustard oil in a pan to smoking point, remove & let it cool. Mix half of oil with coarsely 

    ground powder. Add this to mango pieces. 

5. Mix well to coat  mango pieces.  Allow it to stand for 3 days. On the fourth day transfer it into
    a porcelain jar, add  remaining oil & mix well. 

6. Cover jar with muslin cloth, tie with a string & let  pickle mature for 8 to 10 days in sun.
     Remember to mix the contents at least once a day.

7. You can start using the pickle now. It lasts for one year. 

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