Mango Pickle Recipe or Aam ka Achaar, Punjabi Mango Pickle Recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

5-6 small or medium sized raw mangoes

1.5 tbsp split fenugreek seeds/methi dana

1.5 to 2 tbsp split mustard seeds/rai dana (optional)

2 tbsp fennel seed whole or coarsely ground

1.5 tbsp nigella seeds/kalonji

1 or 1.5 tbsp turmeric/haldi

1.5 to 2 tbsp red chili powder/lal mirch powder

salt as required

mustard oil as required

INSTRUCTIONS

rinse and wipe dry the mangoes.

dice the mangoes. discard the seeds. if you have a garden you can plant the seeds

mix all the spices, spice powders and salt with the diced mangoes.

mix well so that the spices get evenly coated on the mangoes.

keep this spiced mango mixture in sunlight for 3-4 days.

cover with a thin muslin to protect from dust.

after 3-4 days, add the mangoes to a jar.

pour mustard oil till it just about covers the rim of the mangoes up to ½ inch or 1 inch.

stir and mix well.

store the pickle in a dry and cool place for 3-4 days.

after 3-4 days you can start having the mango pickle.

serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.

NOTES

1. you can choose to add more red chili powder if you want a spicy and hot pickle.

2. keep the jar and the plates everything clean.

you can make the mango pickle without sun. just mix everything and pour the mixed mango-spice powders in a jar. in this case you heat the mustard oil till it start smoking and then when it become cool, you add it to the spiced mango pieces. cover with a 1 inch layer of mustard oil. always keep the mango pickle covered with a layer of mustard oil. store mango pickle in a dry place for 2-3 days. but there will be moisture in the mango pieces as they are not dried in sun.

#aamkaachar #mango #achar