Gran’s mango pickle/Aam ka Achaar
Here is spicy mango pickle with an age old recipe from my Gran’s stable. Tangy and spicy, it is a perfect accompaniment to daal and rice and crisp paranthas. Works even with bread!
Raw Mangoes, pitted and cubed- 1 kg
Mustard Oil- 1 litre (use as much as needed to submerge the mango bits)
To dry roast
Cumin Seeds/jeera- 1 tsp
Mustard seeds/rai- 1 Tsp
Fenugreek seeds/daana methi- 1 tsp
Nigella seeds/kalaunji- 1 tsp
Fennel seeds/saunf- 1 tsp
Asafetida/ heeng- ½ Tsp
Salt- 1 ½ Tsp
Red chilli powder/lal mirch- 1 tsp
Turmeric powder/haldi- ½ tsp
Wash and cube the mangoes and rub them with ½ tsp salt and turmeric powder. Leave the mixture covered for an hour.
Transfer to a glass jar.
Heat the mustard oil till it smokes. Let cool completely.
Add the cooled oil to the glass jar so that it covers the pickle completely.
Let the pickle sit under the Sun for 15 days. Give it a shake every 4 days to mix the spices well.
This pickle stays good for up to a year.