Sweet pickle

Name: Sweet pickle
Yield: 1 kg
Cuisine: Indian
Ingredients: 1 kg raw mango chopped; 250 grams Gunda; 900 grams jaggery; 30 grams split mustard seeds; 20-25 grams split fenugreek seeds; 70 grams split coriander seeds; 2 tbsp kashmiri red chilli powder; 2 tbsp regular red chilli powder; 1/2 tsp salt; 2 tbsp oil; 1/2 tsp turmeric powder; 1 tsp Asafoetida; 8-10 Black pepper corns; 6-7 Dry red chilli; 1 tbsp Whole Coriander seeds; 1-2 tbsp Whole fennel seeds

Khyati Dhaval Chauhan @the_veggie_vogue

Gujarat

#goldenapron3
#week18
#aachar
This is traditional Gujarati Aachar Made with jaggery and raw mangoes. Some people add Gunda too. Can be eaten with Roti Paratha Thepla pulao and masala bhaat. The sweet and spicy taste makes it delicious.

Khyati Dhaval Chauhan @the_veggie_vogue

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Ingredients

1 kg

1 kgraw mango chopped
250 gramsGunda
900 gramsjaggery
30 gramssplit mustard seeds
20-25 gramssplit fenugreek seeds
70 gramssplit coriander seeds
2 tbspkashmiri red chilli powder
2 tbspregular red chilli powder
1/2 tspsalt
2 tbspoil
1/2 tspturmeric powder
1 tspAsafoetida
8-10Black pepper corns
6-7Dry red chilli
1 tbspWhole Coriander seeds
1-2 tbspWhole fennel seeds

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Steps

1

Take chopped mangoes. Clean Gunda with salt. Add 2 tbsp salt and turmeric powder and mix well. Cover and let it rest for 12-14 hours. Next day strain water and spread the mango and Gunda on clean cloth for 4-5 hours.
2

Take a broad pan. Add split mustard seeds and fenugreek seeds. Put dry red chillies and pepper corns. Add asafoetida too. Heat oil. Let it cool down completely. Add this oil on masala. Mix well. Add split coriander seeds, fennel and coriander seeds. Add red chilli powder and mix well. Add chopped Jaggery.
3

Add mangoes and Gunda too. Mix well. Let it be in broad pan for 4-5 days. Mix twice a day.
4

After 5-6 days Jaggery will be dissolved and pickle will be ready and of nice consistency.
5

Consume after 10-15 days.