Mango Achaar / pickle

Ingredients

• 5 kg green mango, chopped into pickle-size pieces
• ¼ kg rai or black mustard, coarsely ground
• 200 gm methi or fenugreek, roasted, coarsely ground
• 250 gm haldi or turmeric powder
• 200 gm lal mirch or red chili powder
• 600 gm salt
• 50 gm hing or asafoetida
• 1 kg mustard oil

Method

• Wash the cut mango and dry in the sun for a day.
• Heat 2 cups of the mustard oil in a very large kadhai or tope or saucepan over medium heat.
  When the oil begins to smoke a little, add the ground masalas and powders.
  Then mix in the mango pieces.
  Toss well and take off heat.
• Keep overnight covered.
  Toss it again the next next morning.
  In the evening mash the mango pieces lightly to soften a bit.
  Heat the balance oil till smoking point and add to the pickle.
• Fill into a large pickle jar and store in a cool dark place.
  It will be ready to eat in 15 days and keep the pickle in the sun, off and on, for a few days to hasten the process.                           
  

   

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
  
  https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  
  
  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
  
  https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.