Mango pickle spicy and tangy

Name: Mango pickle spicy and tangy
Total time: 1800 s
Yield: many
Cuisine: Indian
Ingredients: 1 kg raw mango; 400 ml mustard oil; 3 tsp turmeric powder; 2 tbsp red chilli powder; To taste salt; 2 tbsp yellow mustard powder; 1/4 tsp asafoetida; For achari masala; 3 tbsp coriander seeds; 2 tsp fenugreek seeds; 2 tbsp fennel seeds; 11/2 tsp Kalonji / onion seeds; 8 whole dry red chillies; 5 tbsp yellow mustard seeds

Arachana ( Tanya) @cook_17630345

#quarantinelife
#pickle

Arachana ( Tanya) @cook_17630345

#quarantinelife
#pickle

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Ingredients

30 min

many

1 kgraw mango
400 mlmustard oil
3 tspturmeric powder
2 tbspred chilli powder
To tastesalt
2 tbspyellow mustard powder
1/4 tspasafoetida
For achari masala
3 tbspcoriander seeds
2 tspfenugreek seeds
2 tbspfennel seeds
11/2 tspKalonji / onion seeds
8whole dry red chillies
5 tbspyellow mustard seeds

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Steps

30 min

1

Firstly take raw mangoes rinse it properly and cut into medium-sized pieces.
2

In a bowl put mangoes pieces add 2tsp salt mix it nicely then keep it in sunlight for 4 hours.
3

Heat the wok put coriander seeds, fenugreek seeds, 1.5 tbsp fennel seeds, 1tsp kalonji, dry red chilli dry roast all spices for 5 min on medium flame.
4

Cool down it, then put it in the grinder jar and grind till fine paste keep it aside.
5

In to a same blender jar put yellow mustard seeds grind till it the fine paste them keep it aside.
6

In a large mixing bowl add mangoes pieces, prepared achari masala, mustard powder turmeric powder, to taste salt, red chilli powder, mustard powder, asafoetida remaining fennel seeds, & kalonji mix it nicely with hand.
7

Now add half cooking oil again mix it nicely and combine it together spices.
8

In a air tight container add prepared achar then pour remaining oil and keep it in the sunlight for 4 to 5 days.
9

Now it is done.