Traditional Raw Mango Pickle-Aam ka Achar

Ingredients:

• Raw mango(cut into slices)-1 kg
• Mustard seeds-1 tbsp
• Coriander seeds-1 tbsp
• Fenugreek seeds-2 tsp
• Cumin seeds-1 tbsp
• Ajwain (carom seeds)-1 tsp
• Mangrail(Kalonji/Nigella-1/2 tsp
• fennel seed(saunf)-1tbsp
• Turmeric powder-1 tsp
• Red chilli powder-1 tsp
• Mustard oil-3 tbsp
• Salt to taste

Method:

• Add 1/2 tsp turmeric powder and 1 tsp salt into the chopped mango.
• Mix it gently and keep it in the sunlight for 3-4 hours.
• Heat a thick bottom pan, add cumin seeds, coriander seeds, mustard seeds and fenugreek seeds.
• Roast it for a minute on low flame and turn off the flame(do not roast it for more than a minute).
• Allow the roasted spices to cool a little, grind it into powder.
• Heat the mustard oil in a pan, keep it aside  and allow it to cool down completely.
• Add the prepared masala powder into the dry mango and mix it properly.
• Add ajwain, mangrail, saunf, turmeric powder, red chilli powder and salt into the mango and mix it.
• Pour the mustard oil over it and mix it again.
• Mango Pickle is ready to serve.

Storing tip:

• Put the prepared pickle (achar) in a clean and dry glass container, cover it with cotton cloth.
• You may add mustard oil and keep it in the sunlight for 2-3 days for best result.