• Amita Garg

Aam Ka Sukha Achar[Dry Mango Pickle]:

It is the most popular mango Pickle of North India, the specialty of this pickle is a very low amount of oil, long shelf life, tastes awesome, and no spilling of oil on the plate, tiffin or lunch box. In North India, every family makes a big batch of this pickle in every summer and enjoy the whole year.


Author-------------------Amita Garg

Preparation Time----15 minutes

Soaking Time----------4-5 days

cooking time- ---------15 minute




Ingredients-

  • 1 kg Raw Mango

  • 100 gms Salt

  • 1to 1.5. cup Mustard Oil

  • 1/2 cup fennel seeds

  • 1/4 cup Mustard Seeds

  • 2 tab sp.Fenugreek Seeds

  • 3 tbsp Red Chilli powder

  • 2 tbsp Turmeric Powder / Haldi Powder

  • 2 tsp Asafoetida / Hing powder

  • 1tsp Ginger Powder / Saunth

How to Make-

  1. wash the raw mangoes and wipe them properly.

  2. Slice into medium size pieces and discard seeds.

  3. In a big bowl mix mango pieces with salt and turmeric, cover with a muslin cloth, and keep it for 4-5 days or until soft. Mix once in a day. It releases some water.

  4. Now collect that water in a separate container, kept in the sunlight, spread the mango pieces under the sunlight.

  5. Grind mustard seeds separately, grind fennel seeds, Fenugreek seeds with salt into a coarse powder.

  6. Add all the spices and water in the mango pieces and coat them properly.

  7. Heat mustard oil to a smoking point then let it cool down completely, add the oil into mango pieces, and mix them.

  8. Fill the pickle in a glass jar and cover with a muslin cloth and keep it in sunlight.

  9. Stir and mix it once in a day for a week.

  10. After a week it is ready.

Tips-

  1. Always take white, crisp, sour raw mangoes, never take yellow pulpy raw mangoes.

  2. Dry raw mango slices properly in the sun otherwise, it can get moldy and if you over dry it then it may become chewy.

  3. Add a pinch of Sodium Benzoate for long shelf life.




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