Mango pickle (achar)

Name: Mango pickle (achar)
Cuisine: Indian
Ingredients: 1 kg raw mangoes,seeded and cut into small cubes; 1/2 tbsp fenugreek seeds(methi dana); 1/2 tbsp onion seeds(kalonji); 1/2 tsp asafoetida; 1/2 tbsp turmeric pwr; 3/4 salt; 1/2 tbsp yellow mustard seeds; 1/2 tbsp red chilli pwr; 1/2 tbsp fennel seeds; 3 cup mustard oil

Shakuntla Tulshyan @cook_9552440

Jaipur

#rawmangoes

Shakuntla Tulshyan @cook_9552440

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Ingredients

1 kgraw mangoes,seeded and cut into small cubes
1/2 tbspfenugreek seeds(methi dana)
1/2 tbsponion seeds(kalonji)
1/2 tspasafoetida
1/2 tbspturmeric pwr
3/4salt
1/2 tbspyellow mustard seeds
1/2 tbspred chilli pwr
1/2 tbspfennel seeds
3 cupmustard oil

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Steps

1

Dry-roast the fenugreek seeds, fennel seeds, onion seeds, mustard seeds in a pan, then blend coarsely in a spice blender.
2

Mix ground spice with powdered spices, salt.
3

Add the mango to the spices and put in a pre-sterilised ceramic jar.
4

Cover and leave for 2 days.
5

Heat mustard seed oil to smoking point and then let it cool. When cold, add to the mango and spice mixture and make sure it covers all the ingredients.
6

Store in an airtight jar. Mix the pickle every alternate days, pickle will be ready to eat within a week’s time.