Khatta Aam Ka Achaar (Tangy mango pickle)

Servings: 20

Author:

Pickling [/dishes/preserves/pickling/] Preserves [/dishes/preserves/]

Indian [/cuisines/indian/]

Instructions

1 Mix 2 tsp salt and 2 tsp turmeric powder with the mangoes. Keep overnight in a
basket to drain out the water.
2 Spread the mangoes on a dry cloth, and sun-dry for 2-3 days.
3 Roast and pound the fennel seeds, fenugreek seeds, and mustard seeds coarsely.
Mix with the remaining spices. Add to the mangoes and mix thoroughly.
4 Again keep the mango mixture in the sun for 4 - 5 days. Stir the pickle often
and ensure that there is no moisture left.
5 When ready, store in airtight jars. This pickle stays good all the year round.