Sweet and sour raw mango pickle or achaar

Name: Sweet and sour raw mango pickle or achaar
Cuisine: Indian
Ingredients: 500 gm raw mangoes; 500 gm sugarcane jaggery; 1 tsp jeera Or cumin seeds; 1 tsp coriander seeds; 1 tsp fennel seeds; 4 dry red chillies; 1 tsp panch foron (recipe is available in my profile); 1 tbsp mastard oil; 1 tsp salt; 1/2 tsp turmeric powder

Homecook Mou @cook_16924063

India

#goldenapron3
Week18-achaar

Homecook Mou @cook_16924063

India

#goldenapron3
Week18-achaar

Saved

Ingredients

500 gmraw mangoes
500 gmsugarcane jaggery
1 tspjeera Or cumin seeds
1 tspcoriander seeds
1 tspfennel seeds
4dry red chillies
1 tsppanch foron (recipe is available in my profile)
1 tbspmastard oil
1 tspsalt
1/2 tspturmeric powder

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Steps

1

Clean the mangoes, soak in normal water for 1 hour. After 1 hour, take out from water and wipe with kitchen towel thoroughly. Now cut each mangoes into two halves (along with seeds). Remove the seeds and cut the mangoes pieces further into small cubes shape. Keep under sun for atleast 1 hour to remove moisture. Keep aside.
2

Pickle powder preparation: dry roast cumin seeds, fennel seeds, coriander seeds and 2 dry red chillies. Now cool down and coarsely ground. Keep aside.
3

Heat a pan, add mastard oil. Now add 2 dry red chillies by tearing it into 2 pieces. Now add panch foron and after 30 seconds, add mangoes pieces. Keep the gas flame between low to medium throughout the process. Slightly fry the mango pieces. Add turmeric and salt and saute for few more seconds. Now add jaggery and cover the pan with lid to let the jaggery dissolve and magoes cooked.
4

Once the jaggery completely dissolves, check the consistency, if it's sticky, then add the pickle powder prepared earlier. Give it a good mix, keep covered until the pickle consistency is thick. Take out a little portion on your finger to check whether it's done or not. If the pickle forms string then it's done perfectly. Switch off the flame, keep for cooling. Once cooled down, transfer to glass or ceramic container.
5

Keep under sun daily for 1 hour your pickle will stay longer and don't get spoiled.
6

Tips: while preparing the pickle or achaar, ensure water is not used. Also the pan, spatula shouldn't have a single trace of water on it. Even while storing the pickle, ensure the container is completely dry. This way we can avoid getting the pickle spoiled.