Khatta Aam Ka Achaar (Tangy mango pickle) recipe
ingredients
5 kg (11 lb) Mangoes, raw, washed, cut into 1 inch pieces
4 cups (600 g) 22 oz Salt
4 tsp (16 g) Turmeric (haldi) powder
200 g (7 oz) Fennel (moti saunf) seeds
100 g (3 1/2 oz) Fenugreek seeds (methi dana)
6 1/2 tbsp (60 g) 2 oz Mustard seeds (rai)
15 tsp (60 g) 2 oz Red chilli powder
15 tsp (30 g) 1 oz Onion seeds (kalonji)
15 tsp (60 g) 2 oz Black salt (kala namak)
10 g Ginger powder (sonth)
6 1/2 tsp (10 g) Cumin (jeera) seeds, roasted, powdered
5 tsp (10 g) Garam masala
1/2 tsp Asafoetida (hing)
4 cups (600 g) 22 oz Salt
4 tsp (16 g) Turmeric (haldi) powder
200 g (7 oz) Fennel (moti saunf) seeds
100 g (3 1/2 oz) Fenugreek seeds (methi dana)
6 1/2 tbsp (60 g) 2 oz Mustard seeds (rai)
15 tsp (60 g) 2 oz Red chilli powder
15 tsp (30 g) 1 oz Onion seeds (kalonji)
15 tsp (60 g) 2 oz Black salt (kala namak)
10 g Ginger powder (sonth)
6 1/2 tsp (10 g) Cumin (jeera) seeds, roasted, powdered
5 tsp (10 g) Garam masala
1/2 tsp Asafoetida (hing)
method
1. Mix 2 tsp salt and 2 tsp turmeric powder with the mangoes. Keep overnight in a basket to drain out the water.
2. Spread the mangoes on a dry cloth, and sun-dry for 2-3 days.
3. Roast and pound the fennel seeds, fenugreek seeds, and mustard seeds coarsely. Mix with the remaining spices. Add to the mangoes and mix thoroughly.
4. Again keep the mango mixture in the sun for 4 - 5 days. Stir the pickle often and ensure that there is no moisture left.
5. When ready, store in airtight jars. This pickle stays good all the year round.
2. Spread the mangoes on a dry cloth, and sun-dry for 2-3 days.
3. Roast and pound the fennel seeds, fenugreek seeds, and mustard seeds coarsely. Mix with the remaining spices. Add to the mangoes and mix thoroughly.
4. Again keep the mango mixture in the sun for 4 - 5 days. Stir the pickle often and ensure that there is no moisture left.
5. When ready, store in airtight jars. This pickle stays good all the year round.
serving amount
serves: 20 - 25
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