Traditional Indian Mango pickle (aam achaar) recipe is given that makes mango pickles that last for months.
Preparation time: 20 minute
Ingredients:
- Raw mangos, firm 4, chopped in crescent shape, about 32 in number
- Mustard oil, 2 cup
- Red chilli powder, 2 Tbsp
- Fenugreek seeds, 2 Tbsp
- Turmeric powder, 1 tsp
- Aniseed, 1 Tbsp
- Mustard seeds, 1 tsp
- Salt, 4 Tbsp
Preparation
- Put the mango pieces in a clean, dry jar and add salt to it. Shake well. Cover with a muslin cloth and keep for over night.
- Mix all the spices well. Add this to thejar of the mango pieces of step 1 and mix thoroughly with dry and clean spoon. Keep aside.
- Heat mustard oil in a skillet till you see smoke rising from the skillet. Let the cool.
- Pour some oil in the jar and shake so that all the mango pieces are thoroughly coated with oil. Add all the oil so that all the mango pieces are covered well with oil.
- Close the mouth of jar with muslin cloth and keep in sun for 10-12 days before use. Stir the jar once in a day.
Hint: Can be used for 8-12 months if the mango piecews are kept covered with oil all the time.