Name: Sour Mango Pickle recipe by anu singh at BetterButter
Prep time: 180 min
Total time: 180 min
Yield: 10
Ingredients: Raw mangoes - 5 kg; Salt - 700 gm; Red chilli powder - 250 gm; Fennel seeds powder - 250 gm (coarsely grounded); Coriander powder - 50 gm; Asafoetida - 25 gm; Onion seeds (Kalonji) - 25 gm; Turmeric powder - 200 gm; Fenugreek seeds (methi dana) - 50 gm; Mustard oil - 1 and a half kg

ABOUT Sour Mango Pickle RECIPE

This is a famous pickle of north India known as "phad wala aam ka achaar" .

Ingredients Serving: 10

Raw mangoes - 5 kg
Salt - 700 gm
Red chilli powder - 250 gm
Fennel seeds powder - 250 gm (coarsely grounded)
Coriander powder - 50 gm
Asafoetida - 25 gm
Onion seeds (Kalonji) - 25 gm
Turmeric powder - 200 gm
Fenugreek seeds (methi dana) - 50 gm
Mustard oil - 1 and a half kg

Instructions

Wash all the mangoes thoroughly and pat dry them with a clean cloth. Cut each mangoes into 8 pieces and remove the seeds.
Keep them in sunlight for 2 hrs. After 2 hrs, when water gets completely dried up from all mangoes, take them out in a bowl.
Take all the ingredients except mustard oil in a bowl. Mix little mustard oil to it to form a paste. Don't add entire mustard oil at this stage. Mix well.
Now transfer all the ingredients of bowl into a jar. Add rest of the mustard oil into the jar.
Make sure that the mustard oil covers the mangoes and masala completely. Keep this jar in a safe place and wait for 20 to 25 days for the pickle to get ready to eat.
No need to put this jar in sunlight. After 20 to 25 days, pickle will be ready to eat.

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