North Indian (Punjai) style Mango Pickle – also known as Aam ka Achaar
- 4 cups Raw Mangoes cut into 1 inch cubes
- 1 Tablespoon Turmeric Powder (haldi)
- 1/4 cup Fennel Seeds (saunf)
- 1 Tablespoon Fenugreek Seeds (methi seeds)
- 2 Tablespoons split Mustard Seeds (rai na kuria)
- 2 teaspoons Nigella Seeds (kalonji)
- 1 teaspoon Asafoetida (hing)
- 2 Tablespoons Red Chilli powder
- 1/3 cup Mustard Oil or Vegetable Oil
- 4 Tablespoons Rock Salt or regular Salt
- Chop raw mangoes into 1 inch cubes
- Add salt and turmeric to the mangoes. Mix well. Cover and let it rest for 1 day. Every few hours, mix the salt & turmeric into the mangoes. In a day, the mangoes will have absorbed the flavors and will release some of their water. If you get plenty of sunshine where you live, cover the bowl with a muslin cloth and place it under the sun for 4 to 6 hours. This will ensure the pickle lasts longer.
- Grind together the following ingredients to make the spice mix – coriander seeds, red chili powder, fennel seeds, fenugreek seeds, asafetida, mustard seeds, nigella seeds. To enhance flavor, dry roast the seeds before grinding to a powder.
- Add the spice mix and oil and toss well. Taste a little bit of the pickle oil. If you feel you need more salt, add and toss well.
- Bottle the pickled mangoes along with the oil and spices in a sterilized, clean, dry jar. Cover and place under the sun for a few days. Let the pickles rest at room temperature for another 4 to 5 days.
- The pickle is ready for consumption from the 7th day onward.
- Serve with rice or roti or paratha
- Category: Pickles
- Cuisine: Indian