During Mango season In India one can see jars and jars full of different pickles maturing in the sun out side homes .
The most popular summer pickle in India is Raw mango pickle . Today I am sharing one popular Indian pickle recipe called Punjabi Mango Pickle OR punjabi Aam Ka Achaar . This is a very simple recipe to fallow . The spice blend is slightly different from the regular mango pickle .The spices are slightly crushed,the addition of kalonji(nigella seeds) and 1/4 tsp asafoetida (hing) gives it a wonderful taste and flavor.The combination of fennel seeds, nigella seeds with mustard and other pickling spices distinguishes this mango pickle from other Indian mango pickles .
For this pickle we will be needing :
3 cups raw mangoes cut into 1″ pieces
1 tsp turmeric powder (haldi)
1/4 cup fennel seeds (saunf), coarsely ground
1 tbsp fenugreek seeds coarsely ground
2 tbsp mustard seeds coarsely ground
1/2 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing) ( optional )
2 tbsp chilli powder
1/2 cup mustard oil or vegetable oil ( I used mustard oil )
4 tbsp salt
Combine the mangoes, turmeric powder and 2 tablespoons of salt and toss well.
Place the mangoes on a sieve, cover with a clean muslin cloth and place under the sun for 4 to 6 hours.
Combine the rest of the ingredients in a bowl and mix well. .
Add the mangoes and toss well.
Bottle the pickle in a sterilised glass jar. Place the pickle under the sun for 4 to 5 days. This pickle can be stored up to 1 year at room temperature . Just see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar.
first you have to wipe and dry the mangoes very thoroughly,even the slightest bit of water or moisture in mangoes or in the storage jar is enough to form fungus and mold and ruin your pickle.
The amount of salt should be measured accurately as it act as a preservative for the pickle.
The pickle should be covered with a layer of oil all the time.
Occasionally keep the pickle jar in sunlight for few hours.