Ingredients:
Raw Mangoes with skin - 1 kg
Salt - 300 gms or to taste
Turmeric powder - 20 gms
Asafoetida powder - 1 tsp
Fenugreek seeds - 15 gms
Mustard seeds - 125 gms
Red chilli powder (or adjust to taste) - 100/ 125 gms
Fennel seeds / saunf / perumgeerakam - 30 gms
Cumin seeds / jeerakam - 25 gms
Ginger Garlic Paste - 100, 50 gms
Vinegar - 50 ml
Curry leaves - Few (optional)
Mustard oil / refined oil - 170 gms
Method:
wash the mangoes and dry them on cotton cloth under fan or sun completely making sure there is no moisture or dust. Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes.
Layer Cube size cut mangoes, salt and turmeric powder in a sterilised glass bottle.Repeat Layers till end. Keep side covered for 3 days.Shake the bottle daily. Mangoes release water .
Heat half of oil in the same pan on mediaum flame. Add snauf, curry leaves and fry. Be very careful not to make oil too hot and burn the masalas. Add Ginger - Garlic paste and saute again. Once it become light brown Switch off the gas. Add red chilly powder and vinegar.Mix well.
Dry Roast and powder Mustard seeds. Mix mustard powder, roasted and ground masala powder to the cool masala.
Take mangoes from the bottle and mix to the masala.mix well check salt and chilly and add appropriately.
Heat and cool balance oil in a separate kadai and pour on to the pickle.
It takes approximately two to three weeks for the aam ka achaar to marinate itself and get the flavours from the masala. Best flavor and tenderness in the pickle comes after couple of months of marination.We can start using after a week.Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.For easier and regular usage, transfer little amounts to a smaller jar...... and there the pickle is ready. Enjoy with paratas... rice...etc etc....:)
Recipe courtesy: Usha Tripati.
