Summer means Mango season and Pickle season. Most of Gujarati houses stores whole year mango pickles.
Normally Indian Pickle contain fruits like mango, limes and mixed with vegetables like carrot, tomato, onion ginger, garlic, red chili peppers, Green chili, jackfruit, eggplant, cucumber and more.
Indian Pickle and Mango pickle normally prepared with oil and kept in sun during daytime while store. Oil, Salt and spices work as preservatives. In Mango pickle, taste may differ from differ regions.
Mango Pickle – Aam Ka Achar – Keri nu Athanu
Ingredients
- 1 kg Raw Mango
- 125 gm Coarsely Fenugreek seeds (Kuriya)
- 75 gm Coarsely Mustard seeds (Kuriya)
- 50 gm Coarsely Fennel seeds (kuriya)
- 1 tbsp Black Pepper
- 1 tbsp Turmeric powder
- 3 tbsp Red Chili Powder
- Salt to taste
- Oil according to requirement
Instructions
Wash mango and cut into 1-2 inch pieces.
Mix turmeric powder and salt in it.
Mix well and remain it in approx 2-3 hour.
During this time, after every half hours mix well.
Then drain water from mango and dry properly.
It should not be moistly.
Heat oil in a pan and allow cooling at room temperature.
Take mango in a bowl and add salt, mustard seeds, fenugreek seeds, black pepper, fennel seeds and red chili powder in it.
Add oil and mix properly.
Keep it in this condition approx 4- 5 hour.
Now store in a glass jar or ceramic jar and add 2 inch oil above the pickle level to store it till next season.
Notes
Dry glass bottle under sun around 3-4 hours. Moisture in bottle may harm freshness of pickle.
tempting mango pickle.
Thank you for valuable comment.
I am fan of your recipes 🙂
I will try your recipe! Than I will give you my impression.
perfect recepie thank you
Try using Cayanne Pepper instead of Chilli powder; much hotter.