Raw Mango Pickle

Name: Raw Mango Pickle
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 500 gms Raw mango; 1 tsp Turmeric powwder; 2 tsp Salt; 200 gms Sugarcane Jaggery; 1 tbsp Whole cumin seeds; 1 tbsp Whole coriander; 1 tbsp Fennel seeds; 1 tbsp Methi seeds; as required Dry red chillies; 1 tbsp Panch foron; as required Oil

Pallavi Som Chatterjee @cook_25550128

Bangalore

In Bengali we called it "Aam'er Achar". Aam = Mango & Achar = Pickle. It is a traditional pickle made with raw mango in every year. This recipe I inspired from my mother.
This recipe is my contribution for "Theme: A Flavourful Journey - Week 3 - Bitter/ Sour"
#flavour3

Pallavi Som Chatterjee @cook_25550128

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Ingredients

1 hr

4 people

500 gmsRaw mango
1 tspTurmeric powwder
2 tspSalt
200 gmsSugarcane Jaggery
1 tbspWhole cumin seeds
1 tbspWhole coriander
1 tbspFennel seeds
1 tbspMethi seeds
as requiredDry red chillies
1 tbspPanch foron
as requiredOil

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Steps

1 hr

1

Wash the raw mangoes, cut them into slices with skin. Coat all the slices with salt and turmeric and keep it in sunlight for 1 day to soak the moisture of mangoes.
2

Roast all the whole spices in a pan for 3-4 minutes in low flame. Make a powder with it.
3

In a kadai add some oil. Add panchforon & dry red chili, then add the raw mangoes and saute for few minutes in low flame. Add jaggery & water mix well. Keep them boiling till the mangoes become soft. Add the roasted powder mix and keep boiling until the jaggery becomes thick. Do not boil too much at this stage because after cooling jaggery will be more thicker.
4

After cooling pour the pickle in an air tight glass jar. Keep the jar in sunlight once in a week for longer the pickle life and can store it for 1 year.