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Summer has begun and unripe mangoes are now available in the market. This is the right time to prepare mango pickle and store.
Today we will prepare Aam ka Saada Achaar.
Ingredients required:
raw mangoes - 500 grams
Mustard oil - 1/2 cup
Yellow/black mustard - 2 tbsp
Saunff (fennel) - 2 tbsp
Methi (fenugreek seeds) - 2 tbsp
Salt - 2 1/2 tbsp
Turmeric powder - 1 1/2 tsp
Red chilly powder - 1 tsp
Heeng (asafoetida) powder - 1 /4 tsp
Firstly we will cut the mangoes to prepare this pickle.
We can cut the mangoes into desired (small or big) pieces, but pickle is eaten in less
quantities so it is best to cut them into small pieces which make it easier to serve.
Remove the flesh of the mango and cut into small pieces as shown.
The whole spices (yellow mustard, saunff and methi) need to be grinded and oil must be heated.
Pour oil in a pan to heat and let us grind the spices.
Turn on the gas and pour oil in the pan.
Until oil is heated, grind the spices to a coarse powder.
The spices are grinded and oil has also become hot.
Heat oil till smoke starts coming from it.
Now turn off the gas.
Put the grinded spices in hot oil and mix. Add Heeng, turmeric powder, the cut mango pieces, salt and red chilly powder.
Mix all the ingredients thoroughly till mangoes are coated with all of the spices.
Now put a lid on the pan and leave for 5 minutes so that the mangoes turn a bit soft.
Take out pickle in a bowl.
Mango pickle is ready, fill it in a glass or plastic container.
Pickle will be ready to eat in 4 days.
If there is plenty of sun then place pickle out in the sun else let it be in the room.
We have to stir the pickle everyday because the spices and oil collect at the base while the upper pieces stay dry.
So use a clean and dry spoon to stir the pickle once everyday.
After 4-5 days the mango pickle is completely ready.
All of the spices are now well absorbed in the mangoes.
Mangoes have become very soft and this pickle can now be eaten.
The pickle has turned out to be very delicious.
This pickle is very easy to prepare but we need to keep a few things in mind:
The utensil you use to make the pickle should be dry and clean be it a bowl, pan or spoon.
The conatiner in which the pickle is to be stored should be washed with boiling water then dried properly in the sun.
You can also dry the container in an oven, glass/plastic container can be brought to use.
This pickle can be kept and had for a month as it will not get spoilt.
Whenever you use a spoon to take out the pickle, make sure that the spoon is dry and clean.
Do not ever put a wet spoon in the pickle.
If you want to increase the shelf life of this pickle to a year then add
mustard oil to it which is enough to submerge the pickle completely.
Heat oil then cool.
Now add it to the pickle.
In this way the pickle lasts for an entire year without getting spoilt.
Try this recipe yourself and share your experiences with us.
We will meet again at nishamadhulika.com