Name: Aam ka achaar recipe by Gavneet Kaur at BetterButter
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1 kg raw mangoes; 500 ml Mustard oil (Sarson ka tel); 200 gm salt; 4-5 tsp red chili powder; 2 tsp Turmeric Powder (haldi); 100 gm fennel seeds (saunf); 100 gm corriander powder; 2 tbsp Nigella seeds (kalonji); 100 gm Fenugreek seeds (methi Dana) coarsely ground

ABOUT Aam ka achaar RECIPE

Aam ka achaar or Raw mango pickle is a wholesome dish in itself. It's zesty flavour makes it everyone's favourite!! Whether a child or an adult; everyone is keen to taste this flavoursome pickle. In India, recipe for mango pickle differs state to state. The biggest advantage of this pickle is- it takes very less time for preparation n it has a really long shelf life. People mostly make it in large quantities so that it can be served for an year or so. Try making this pickle after it rains, as it helps to enhance its flavour and gives it a longer shelf life. So get ready as this is the perfect season for this pickle and start preparing it...:blush::blush:

Ingredients Serving: 10

1 kg raw mangoes
500 ml Mustard oil (Sarson ka tel)
200 gm salt
4-5 tsp red chili powder
2 tsp Turmeric Powder (haldi)
100 gm fennel seeds (saunf)
100 gm corriander powder
2 tbsp Nigella seeds (kalonji)
100 gm Fenugreek seeds (methi Dana) coarsely ground

Instructions

Wash the raw mangoes and let the water dry. While selecting the mangoes, make sure to choose hard green ones. Wipe with a clean cloth. Cut the raw mangoes into 8-10 medium sized pieces and remove the seeds. Put them in a large clean bowl. Take care not put any water in the pickle.
In a bowl take 250 ml mustard oil and Add Salt, Red Chilli Powder, Turmeric Powder, Coarsely grind Fennel Seeds, Kalonji, Methi Dana and mix them well.
. Now take a big vessel and pour the above mixture in it. Add raw mango pieces and mix them really well so that the mixture gets coated over the raw mango pieces. Transfer the mixture into a clean n dry jar and keep it in sunlight for 4-5 days. Gradually the mango pieces will become soft and the pickle will settle at the bottom of the jar. At this time add 250 ml mustard oil and keep it in sunlight for 2 more days.
Your tangy n flavourful mango pickle is ready!!

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