Uttar Pradesh mango pickle

 Jay Annapurna Maa Ji!

Ingredients

1 kg raw green mangoes cut into 9 pieces each, 4 tbsp rock salt, 2 tbsp turmeric powder, 3 tbsp fresh sugarcane juice, 250 ml mustard oil.

For spice powder

3 tbsp roasted fennel seeds, 2 tbsp roasted mustard seeds, 1 tbsp roasted onion seeds, 1 tbsp carom seeds.

Method

1. Combine all roasted spices with red chilli powder, asafoetida and turmeric powder and grind the mixture together to a smooth powder and set aside. 

2. Wash and dry mangoes thoroughly. Place them open to sun for 3 to 4 days to soften.

3. In a sterilised ceramic jar, mix mangoes, rock salt and turmeric powder. Close the lid and store the ceramic jar. Retain the stained water and set aside.

4.  Add spice powder and sugarcane juice to stained water and mix well. Add this mixture into mangoes and mix well.

5. Heat oil in a heavy bottomed saucepan till smoking. Remove from heat and let it cool from room temperature. Pour oil over mango in ceramic jar till the oil is 2 inch above the mixture and mix well.

6. Cover the jar with airtight lid and keep the jar in sun for 2 weeks continuously, stirring mixture inside everyday. Achaar is ready.

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