Aam ka Achaar | Mango Pickle

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Mango is the king of the Indian subcontinent and has been a key ingredient to pickles for centuries. Here's one of my many mango pickle recipes - preserved in mustard oil and delicious all year round!

Preparation Time: 10 hours

Preservation Time: 1 week at least

Storage Instructions: Room temperature

Ingredients:

Mangoes - 500 gms {diced into quarters (make sure that the mangoes you use have a hard core and they are of sour variety.) They stay longer aur guthli choosne ka alag hi maza hai😋}

Mustard Oil- one cup

salt -4tbsp

saunf -4 tbsp

Methi dana -4 tbsp

Kalonji -2 tbsp

Red Chilly powder- 2 tbsp

Zeera-1tbsp

haldi - 1tbsp

Hing- 1/4 tsp

Recipe:

1. Cut the mangoes in small pieces. Sprinkle salt and Haldi and spread them out in sun to dry properly. (Alternatively they can be dried under a fan too.)

2. Lightly roast the whole spices so that they are dry.

3. Grind them coarsely when cool.

4. Now in a large dish take oil and put all the spices and diced mangoes.

5. Mix them up properly so that all the pieces are properly coated with oil and spices.

6. Now transfer to a dry bottle and keep in the sun for about 7 days.

7. Don't forget to mix them up once daily with a dry spoon.

8. Now add some more oil so that the pickle is immersed in oil.

In about 7 days the pickle is ready to be enjoyed with parathas, pooris and of course dal chawal.