#shorts Mango Pickle | Aam Ka Achar

By Ministry of Curry

Ingredients

Instructions

1. Halve the mangoes, then cut each half into 1-inch cubes including the hard pit. Discard the innermost seed that falls out.
2. Toss the mango pieces with the sea salt and turmeric in a bowl, cover, and leave 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 the oil in a medium skillet. Add the mustard seeds and let them pop, then add the asafetida. Turn off the heat and let the oil cool completely. Stir in the jaggery.
6. Add the mango pieces, pickle masala and kosher salt to the oil and mix well.
7. Using disposable gloves, press the pickle firmly into a clean, dry glass jar.
8. Cover the jar with cheesecloth or paper towel secured with a rubber band and keep it overnight in an airy spot. Each morning, mix well again, keeping it covered, for 3 to 4 days, as excess oil rises.
9. After 3 days the pickle is ready. Close the lid and store in a cool, dry place, or refrigerate if preferred.

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

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