Posted By : I am Fresh

14 Feb, 2022 12:28 PM

Cooking Time : 55 Minute

Ingredients

• 3 to 4 small to medium-sized raw unripe green mangoes rinsed peeled and chopped, approximate 3.5 to 4 cups of chopped mangoes
• 1 tablespoon nigella seeds (kalonji)
• ½ tablespoon fenugreek seeds (methi seeds or methi dana)
• 1 to 1.5 tablespoons red chili powder (Lal Mirch powder)
• 1 to 1.5 cup powdered jaggery or sugar – add more if required
• salt as required

Instructions

• Firstly wash and wipe dry the raw unripe green mangoes.

• Peel the skin and chop the mangoes into bite-sized pieces or small pieces. Discard the seeds

• Collect these in a steel or ceramic bowl.

• Now add nigella seeds, fenugreek seeds, red chili powder, salt, and jaggery. Mix well.

• The jaggery will melt and the whole mixture will look watery.

• Keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. While keeping in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust, etc do not fall on the pickle.

• Instead of drying in the sun, you can also just cook everything together till most of the water evaporates and you get a sticky consistency in the sugar syrup.

• Store aam ka achar in a clean or sterilized jar.

• Keep the pickle in a cool dark place or keep it in the refrigerator.

• Enjoy the sweet and sour mango pickle just plain or with your meals.