2 April, 2017
Aam ki Kisa hua aachar / grated mango pickle
Date – 24.3.2017
The recipe of grated mango pickle is not very common pickle, i got this recipe from my Aunt, she makes very yummy pickles. This mango pickles you can consume after 24 hours. It keeps for a year or more if you handle it carefully. This pickle goes well as side dish for dal – rice, pulao or even with paratha and chapati.
Preparation time – 30 mins
Cuisine – north Indian
Measurement cup used 1 cup = 240 ml
Raw mango or unripe mango – 2 big or 750 g
Mustard seeds – 4 – 5 tbsp, make powder
Garlic clove – 25 – 27, medium, crushed
Mustard oil or sesame oil – 1 cup or 240 ml
Red chili powder – 5 – 6 tsp or adjust accordingly
Turmeric powder – ½ tsp
Karayat / onion seeds – 1 tsp
Sauff / fennel seeds – 1 tsp
Ajwain / carom seeds – 1 tsp
Salt – 3 Tbsp + 2 tsp (or adjust accordingly)
Sugar – 1 tsp
Hing / asafetida– ¼ tsp
Note – make sure that all the utensils, knife, grater, bowl and jar are dry
Step by step method with picture
Firstly, take unripe raw mangoes.
rinse them under tape water, wipe them nicely. Then peel off the outer skin and grate them.
Add 2 tsp salt to the grated raw mango, mix nicely with your fingers and leave it for about 15 minutes.
After 15 you will see mango will release some moisture, squeeze it out. Then keep it aside.
In a dry kadai, dry roast carom seeds, snuff and onion seeds, until fragrant.
Make them cool and make powder in a small blender jar. Keep aside.
Now in the same kadai, start heating up the mustard oil.
Once the oil is smoky turn off the heat and immediately add crushed garlic.
Stir it and wait till the crushed garlic turn light brown.
And then, one by one add mustard seeds powder, prepared powder (ajwain, karayat and sauf), red chili and turmeric powders, salt, sugar and hing. Mix nicely and wait until the mixture cools down compeletly.
Once mixture is cools down completely, add grated mango in it. Mix nicely.
And transfer it to the dry and air tight glass jar.
Keep aside for 24 hours then check salt, if needed adjust salt.
Grated raw mango pickle is ready.
Insure that all the utensils, knife, grater, bowl and jar are dry.
Once pickle is ready do not touch it with your fingers, it may spoil.
Store the pickle jar at dry place.
If possible keep this pickle under hot sun.
Few more recipes you may like –
Aam Ka Murabba
No oil mango pickle / Instant mango pickle
Aam Ki Kalungi / Aam Ki Khatti – Mithi Kalungi