Mango pickle

Name: Mango pickle
Yield: 10 servings
Cuisine: American
Ingredients: 4 cup mango (raw); 2 tbsp salt; 2 tsp turmeric; 1 tsp asafetida; 1 tbsp methi seeds (methi kuria); 3 tbsp mustard seeds,halved; 3 tbsp red chilli powder; 1 tbsp kalonji; 1 tbsp fennel seeds; 1/2 cup mustard oil

Vijay Laxmi Vyas @cook_19893027

#goldenapron10

Mango pickle

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Vijay Laxmi Vyas @cook_19893027

Ingredients

10 servings

4 cupmango (raw)
2 tbspsalt
2 tspturmeric
1 tspasafetida
1 tbspmethi seeds (methi kuria)
3 tbspmustard seeds,halved
3 tbspred chilli powder
1 tbspkalonji
1 tbspfennel seeds
1/2 cupmustard oil

Cooking Instructions

1

Cut the mangoes in half,deseed and further cut them into one inch cubes.
2

In a large bowl,combine the salt, turmeric powder and cut mangoes.
3

Allow it to marinate overnight until the mangoes release a large quantity of water.
4

Drain the water from the mangoes and keep the water aside.
5

Dry the mangoes on paper towels for about 8 hours, so they lose the excess moisture.
6

Heat a small pan on medium heat.
7

Turn off heat and allow it to cool.
8

In a large bowl, combine the oil. mangoes,the remaining salt, turmeric powder, asafetida powder, fenugreek seeds, mustard seeds,red chilli powder and fennel seeds.
9

Fill the above aam ka achaar mixture tightly into a bottle and keep aside covered for a day, about 24 hours.
10

Mango pickle is ready. Serve it