Ingredients
- Raw mango - 1 kg
- Crystal salt – half cup
- Turmeric powder – 1 tablespoon
- Fennel seeds – 2 tablespoon
- Fenugreek seeds – 1 tablespoon
- Nigella seeds/kalonji (in Hindi) – 1 teaspoon
- Red chilli powder – 2 tablespoon or as par taste
- Turmeric powder – half teaspoon
- Asafetida – half teaspoon
- Salt – half tablespoon
- Mustard oil – 1 cup
Method
- Wash mangoes well; wipe and cut mangoes; remove seeds as these seeds are not needed.
- Add crystal salt and turmeric with mango pieces; mix well and keep it for two to three days to marinate; toss it daily twice.
- As salt slowly dissolves, you can see the juice coming out from mango pieces; pick up mango pieces and sun dry them for 6 to 7 hours (drying time will be in days if you want to dry it with juice).
- Partially pound fennel and fenugreek seeds; add all listed ingredients (including pounded fennel/fenugreek seeds and mustard oil) to the sun dried marinated mangoes; toss well, cover and keep it over night.
- From the next day onwards cover the pickle with a net or clean thin cloth and keep it in bright sunlight for 3 to 6 days; daily toss/mix it with a dry spoon twice minimum.
- Now Aam ka Achar(mango pickle) ready for use.
