MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aam Ka Achaar (Indian Green Mango Pickle)
Categories: Indian, Pickles
Yield: 16 Oz

1 lb Green mangoes
2 ts Fennel seeds (saunf)
2 ts Fenugreek seeds (methi)
3/4 ts Nigella seeds (kalonji)
1/2 ts Yellow mustard seeds
2 ts Brown mustard seeds (rai)
1 1/2 ts Turmeric powder
1 ts Red chili powder; to taste
1/4 ts Powdered asafoetida (hing)
1 1/2 ts Salt; more if required
250 ml Virgin mustard oil; up to
-300 ml, divided

Never under salt the pickle, it will go bad within few weeks.

If you do not like the strong taste of mustard oil, you can heat it
up to do away the raw smell, cool down and then add.

The kind of mangoes I used were really tart and so the pickle came out
quite tangy.

If you do not get pickling mangoes, add some amchoor (dry mango
powder) to the recipe for a tart note.

This is not an instant pickle recipe, the pickle is sun fermented and
takes 7 to 10 days to mature and get ready to consume.

Wash and pat dry the mangoes. Cut and discard the top stem and then
cut them into half, remove and discard the seed & membrane and then
cut into small cubes. Layer the cubes on a wide plate, sprinkle 1/2
ts of salt and let sit in sun for 1 to 2 days till the skins starts
to dry on edges and turning pale green. At the end of the day, remove
and discard any liquid that has collected.

Using your coffee grinder, coarsely pulse the saunf, methi, kalonji,
and mustard seeds. In a small bowl mix these with turmeric, chili and
hing, mix well.

Place the mango pieces in a wide glass dish (I use my pyrex) and add
the spices mixed before. Sprinkle the salt.

With a clean and dry spoon or fingers, mix well such that spices and
salt loosely stick to mango pieces. Add 150 ml of mustard oil and mix
it well. At this point, the achaar will have a very strong smell and
a bitter taste but that's okay. Allow it to stand in full sun for 2
days. Try to stir the achaar once or twice a day with a clean, dry
spoon.

On the 3rd day transfer the achaar into a glass or porcelain jar,
check and adjust the salt and top with remaining oil and mix well.
Cover the mouth of the jar with a muslin cloth, tie with a string and
let mature for 7 to 10 days in sun. (This time will depend on the
strength of sun in the area you live). Stir the contents once or
twice a day.

At the end of sun fermentation, the skin of the mango would be
brownish and the strong, bitter taste will go away. Store at room
temperature for up to 10 to 12 months. Always use a clean spoon to
serve the pickle.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
aam-ka-achaar---indian-green-mango-pickle.txt>

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