Mango Pickle | Aam Ka Achar

By Ministry of Curry

Ingredients

Instructions

1. Cut the mangoes into halves, then cut each half into 1-inch cubes, including the hard pit inside. Discard the innermost seed that falls out.
2. Put the mango pieces in a bowl, sprinkle with salt and turmeric, mix well and cover overnight.
3. The next morning, drain the mango pieces in a strainer to remove all liquid.
4. Spread the drained mangoes in a single layer on an old kitchen towel and leave for 8 hours to dry out.
5. Heat oil in a medium skillet, add the mustard seeds and wait for them to pop. Add the asafoetida, turn off the heat and let the oil cool completely.
6. Stir the jaggery into the cooled oil briefly.
7. Add the mango pieces, pickle masala and salt to the oil and mix well.
8. Wearing disposable gloves, pack the pickle firmly into a clean, dry glass jar.
9. Cover the jar with cheesecloth or paper towel secured with a rubber band, and keep overnight in an airy spot. Each morning, mix well again and re-cover; repeat for 3 to 4 days as oil rises.
10. The pickle is ready after 3 days. Then close the lid and store in a cool, dry place, or refrigerate if you prefer.

Summarized from Ministry of Curry's video. Watch it for the details.

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