Aamer Tok Jhaal Misti Achar or Sweet,Sour and Spicy Mango Pickle

Name: Aamer Tok Jhaal Misti Achar or Sweet,Sour and Spicy Mango Pickle
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 300 gms raw mango; 1 cup sugar or as needed; 1 tsp salt; 1 tsp paanch phoron; 1 tbsp mustard oil; 1/2 tsp ginger grated; 1/2 tsp turmeric; 1/4 tsp red chilli powder; 2 dry red chillies deseeded and chopped; 2 tsp black mustard seeds; 1 tsp fennel seeds; 1/2 tsp kalonji / black seeds; 1/2 tsp fenugreek; 1 dry red chilli; 2 tbsp vinegar; 1/4tsp tsp sodium benzoate

Kumkum Chatterjee @cook_12055532

#SD4
Kaancha Aamer Tok Jhaal Misti Achar or Sweet,Sour and Spicy Mango Pickle is a perfect blend of raw mangoes cooked with spices and sugar. This is an instant sweet pickle made with tart raw mangoes. The sweetness of sugar balances the tartness of mangoes.The flavors of roasted masalas alongwith dry red chillies and paanch phoron( mustard,kalonji,fenugreek,fennel, cumin) adds a new dimension to this authentic sweet mango pickle. Serve as a sweet side dish with roti,paratha or any Indian flatbread or with dal ,rice ,sabzi and papad in lunch or dinner.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

6 servings

300 gmsraw mango
1 cupsugar or as needed
1 tspsalt
1 tsppaanch phoron
1 tbspmustard oil
1/2 tspginger grated
1/2 tspturmeric
1/4 tsp red chilli powder
2dry red chillies deseeded and chopped
Dry roasted and ground :
2 tspblack mustard seeds
1 tspfennel seeds
1/2 tspkalonji / black seeds
1/2 tspfenugreek
1dry red chilli
2 tbspvinegar
1/4tsp tsp sodium benzoate

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Steps

30 minutes

1

Peel,wash and chop mangoes into four parts.Discard the seed and pat dry in a kitchen towel. Slice into 2 inch slices and smear salt and turmeric. Set aside for an hour.Meanwhile dry roast mustard,fennel,fenugreek, kalonji,red chilli and grind to a powder. Store in a container.
2

Heat mustard oil in a wok and sprinkle paanch phoron /a mixture of 5 spices.When they splutter, add the mangoes discarding the water which is released after smearing them with salt and turmeric. Stir fry few minutes. Add sugar, vinegar,grated ginger,red chilli powder and deseeded chopped dry red chillies.Toss all.The sugar will start melting.Boil till sticky and the syrup is thick.Care should be taken so that mangoes doesn't get mushy.Adjust sugar depending on the tartness of mangoes.
3

Add salt to taste, 1 tsp dry roasted and ground masala and sodium benzoate. Toss and mix well. When absolutely cool,store in a dry airtight glass bottle and refrigerate. Keeps well for 1 year. Serve as a sweet side dish with roti,paratha or any Indian flatbread or with dal,sabzi and rice in lunch or dinner.