#shorts Aam Ka Achar AKA Mango Pickle

By Ministry of Curry

Ingredients

Instructions

1. Cut the mangoes in half, then cut each half into 1-inch cubes, including the hard pit. Discard the innermost seed that falls out.
2. Put the mango pieces in a bowl, sprinkle with the salt and turmeric, mix well and keep covered overnight.
3. The next morning, drain the mango pieces in a strainer to remove all the liquid.
4. Spread the drained mango in a single layer on an old kitchen towel and leave for 8 hours to dry out.
5. Heat the oil in a medium skillet. Add the mustard seeds and wait for them to pop, then add the asafoetida. Turn off the heat and let the oil cool completely. Stir in the jaggery.
6. Add the mango pieces, the pickle masala and the salt to the oil and mix well.
7. Pack the pickle firmly into a clean, dry glass jar, using disposable gloves.
8. 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 keep covered. Repeat for 3 to 4 days, until the oil has risen and the pickle is ready.
9. Store the jar in a cool, dry place or refrigerate once it is ready.

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

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