Raw Mango Pickle

Name: Raw Mango Pickle
Yield: 10 servings
Cuisine: Indian
Ingredients: 500 grams Raw Mangoes; 4 Cinnamon sticks; 2 teaspoon Turmeric powder; 1 cup Mustard Oil; 2 tablespoons fennel seeds (moti saunf); 1 tablespoon Fenugreek seeds (methi dana); 3 teaspoons Salt; 2 tablespoons Split mustard seeds (rai ki dal); 1 teaspoon Nigella seeds /kalonji dana; 2 tablespoon Red chilli powder; 1 tablespoon Jaggery grated; 1/4 cup Chickpeas (kabuli chana) washed and soaked overnight

Sanchita Mittal @sm_thechef

Delhi

#RawMango
Raw Mango Pickle /Kacche Aam ka Atchar. This is my grand mother's(naniji) heirloom recipe.
We are all familiar with raw mango pickle and love to indulge but this one is with a twist.
I was always a great fan of mango pickle made by my grandmother. When I grew up I came to know from my mom that she used to add some secret ingredients like chickpeas, Cinnamon sticks and jaggery.
And as of now I am also following the same heirloom recipe and being appreciated by all at my in law's place.

Sanchita Mittal @sm_thechef

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Ingredients

8 days

10 servings

500 gramsRaw Mangoes
4Cinnamon sticks
2 teaspoonTurmeric powder
1 cupMustard Oil
2 tablespoonsfennel seeds (moti saunf)
1 tablespoonFenugreek seeds (methi dana)
3 teaspoonsSalt
2 tablespoonsSplit mustard seeds (rai ki dal)
1 teaspoonNigella seeds /kalonji dana
2 tablespoonRed chilli powder
1 tablespoonJaggery grated
1/4 cupChickpeas (kabuli chana) washed and soaked overnight

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Steps

8 days

1

Wash the raw mangoes and wipe them dry with a clean cloth.
2

Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl.
3

Dry roast all the seeds and Cinnamon sticks in a non-stick pan to remove the moisture and until aroma comes out.
4

Crush fennel seeds and fenugreek seeds.
5

Add salt, turmeric powder, crushed spices, split mustard seeds, red chilli powder, onion seeds, jaggery and chickpeas to the raw mango pieces and mix well thoroughly.
6

Heat mustard oil in a non stick pan till it starts to smoke.
7

Set aside to cool, when cool, add half of it to the mango mixture and mix well.
8

Keep the bowl covered with a muslin cloth in the sun for 2 days.
9

Transfer into a porcelain or a ceramic jar or glass jar and add the remaining oil so that all the mango pieces are well covered with mustard oil.
10

Keep this pickle in the sun, covered for further 7-8 days, keep turning the pickle upside down regularly with the help of a dry spoon.
11

Pickle will be ready as according to the intensity of sunshine.
12

Serve yummy tangy chatpata raw mango pickle with paranthas, poori or anything you like.
13

Store it in airtight container, preferably glass container for months and enjoy as and when required.