Aam Tel (Raw mango pickle in oil)

Name: Aam Tel (Raw mango pickle in oil)
Cuisine: Indian
Ingredients: 1 kg raw mangoes; 1 tsp red chilli powder; 2 tsp kashmiri red chilli powder; 1 tbsp turmeric powder; 1 tsp chopped garlic; 1 tsp ginger chopped; 1 tsp methi(fenugreek); 1 tsp sauf(fennel); 3 dry red chillies deseeded and chopped; Dry roast:; 2 tbsp black mustard seed; 1 tsp fenugreek seeds; 2 tsp fennel seeds; 1 tsp kalonji(nigella); 4-5 dry red chillies; 2 tbsp vinegar; 1/4 tsp hing(asafoetida); 2 cups mustard oil approximately; 2 tbsp salt; 2 tsp sugar

Kumkum Chatterjee @cook_12055532

#MangoMango
This is a traditional Bengali mango pickle in oil. This is enjoyed as a side dish with rice,roti or paratha. It enhances the taste of 'jhaal muri' a famous street food of kolkata.This pickle stays good for years.

Kumkum Chatterjee @cook_12055532

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Ingredients

1 kgraw mangoes
1 tspred chilli powder
2 tspkashmiri red chilli powder
1 tbspturmeric powder
1 tspchopped garlic
1 tspginger chopped
1 tspmethi(fenugreek)
1 tspsauf(fennel)
3dry red chillies deseeded and chopped
Dry roast:
2 tbspblack mustard seed
1 tspfenugreek seeds
2 tspfennel seeds
1 tspkalonji(nigella)
4-5dry red chillies
2 tbspvinegar
1/4 tsp hing(asafoetida)
2 cupsmustard oil approximately
2 tbspsalt
2 tspsugar

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Steps

1

Cube raw mangoes with skin.Smear 2 tsp salt and turmeric and keep in direct sunlight for 2 days.
2

Dry roast mustard,fenugreek,dry red chillies and methi seeds and grind to a fine powder.Set aside.Discard any water from the mangoes after 2 days.Add methi, sauf,chopped ginger and garlic and chopped dry chillies or chilli flakes.Add oil and dry roasted masala.Oil should just cover the mangoes.Add dry roasted and ground masala as needed.Add vinegar; hing, turmeric,kashmiri red chilli powder,red chilli powder,salt and little sugar to taste.Keep in direct sunlight for 4-5 days.
3

Check softness of mangoes.Keep the pickle in a wide mouthed glass jar and keep the jar in sunlight for 7 more days. Mango pickle is done.Serve with rice,roti or paratha.