Traditional Hyderabadi mango pickle

 

Jay Annapurna Maa Ji!

Ingredients

25 grams raw mangoes (kairies), ½ kg red chilli powder, ¼ kg mustard powder, 375 gram salt, 1 ½ kg mustard oil, 1 tbsp fenugreek powder, 1 tbsp mustard powder for tempering, 5 to 6 dried red chillies broken in half for tempering.

Method

1. Cut mangoes in pieces, Place them in a ceramic jar, add red chilli powder, mustard powder and salt. Mix thoroughly. Cover mouth of jar with cloth and keep the jar in sun for a week or so, mixing contents everyday. Check when mangoes turn their colour into pale yellow.

2. At this point, heat oil in a heavy bottomed pan to a smoking point, reduce heat and add fenugreek  powder, mustard powder and dried red chillies. Remove from fire before mixture is burnt. Allow oil mixture to cool to room temperature.

3. Pour oil in mixture over mango mix in jar and mix.

4. Put an airtight lid on the jar and keep it as it is for a month or two till the mangoes are soft and the colour is darkened a bit. Achaar is ready.

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