Mango pickle of Bengali style

 

Jay Annapurna Maa Ji!

Ingredients

4 raw mangoes, 1 tsp salt, 1 tsp turmeric powder, ½ tsp calcium hydroxide which helps to dry mangoes, ½ cup mustard oil, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp fennel seeds, 1 tsp onion seeds, 1 tsp black cumin seeds, 1 tsp fenugreek seeds, 12 dried red chillies broken into half, ¾ cup jaggery grated, 1 tbsp roasted cumin powder.

Method

1. Cut raw mangoes in small pieces. Mix mangoes, salt, turmeric powder and calcium hydroxide together thoroughly and keep in the sun for a day.

2. Heat mustard oil in a heavy bottomed sauce pan to smoking point, reduce heat and add cumin seeds, fennel seeds, onion seeds, black cumin seeds, fenugreek seeds and dried red chillies stir. When spices splutter, add mango mix and fry stirring till the oil is fully absorbed.

3. Now add jaggery and roasted cumin powder. Stir till jaggery is dissolved completely.

4. Remove from fire and allow it to cool in room temperature.

5. Place achaar in a sterilised airtight glass container and place the container alternately in sun for 1 week. Achaar is ready.

Thanks for visiting. Try this recipe and comment below the complements you have got. Share this with all mango and pickle lovers.