Guajarati style of mango pickle

 

Jay Annapurna Maa Ji!

Ingredients

1 kg raw mango, peeled and cut into small pieces, 150 gram de seeded goonda mango, 1 ½ tbsp salt, 1 tbsp turmeric powder, 3 tbsp small pieced of broken dry red chilli, 2 ¼ kg jaggery, grated, 150 gram spilt mustard seeds, 4 tbsp split coriander seeds, 150 gram dry dates, chopped finely.

For tempering

2 tsp asafoetida, 100 gram oil.

Method

1. Add salt and turmeric to chopped mango pieces and mix well. Place mixture in airtight jar for over 12 hours. Drain water and retain it. Set aside mango pieces on a damp cloth to dry, for at least one hour.

2. Add to the retained water dried chillies and goonda mango. Mix well and keep aside for 15 minutes. Drain and retain goonda mango chilli mix.

3. Place the dried mango in a ceramic container and add grated jaggery. Add goonda chilli mix as well as mustard seeds, spilt coriander seeds and dry dates. Mix well.

4. Heat oil in a pan and add asafoetida. After few seconds, add tempering to mixture in jar and tie mouth of jar with muslin cloth.

5. Keep jar in sun for 2 to 3 day. Achaar is ready.

Thanks for visiting. Try this recipe and comment. Share this blog with pickle lovers and mango fans.