Green Mango Pickle, Raw Mango Pickle, Kairi ka Pickle, Aam ka Achar, Aam ka khatta Achar,

Ingredients doe Mango Pickle

Raw Mango (कच्चे आम) - 2 ( 350 gms)
Yellow Mustard (पिली सरसों ) - 1/ 2 cup (50 gms) ( Coarsely ground)
Salt (नमक ) - 2 tbsp (35 gms) or as per taste
Mustard oil (सरसों तेल) - 1/4 cup
Fennel powder (सौंफ पाउडर ) - 2 tbsp ( 15 gms)
Red chili powder (लाल मिर्च पाउडर ) - 1 tbsp ( 10 gms)
Turmeric Powder (हल्दी पाउडर ) - 2 tsp ( 7 gms)
Fenugreek seeds (मेथी ) - 1 tsp
Mustard seeds (राई ) - 1 tsp
Fennel seeds (सौंफ ) - 1 tsp
Asafoetida (हिंग ) - 1/4 pinch
White Vinegar (सफ़ेद सिरका ) - 2 tbsp

How to Make Pani Wala Achar:

1. Take 2 raw and stiff mangoes washed and dried well. Take out pulp. Cut the mangoes into small pieces.
2. In a bowl take coarsely grounded yellow mustard, coarsely ground fennel seeds, red chili powder, turmeric powder, salt. Add 1/2 cup water to it and mix well.
3. Put the mangoes pieces in the spice mix and blend well.
4. For tadka, heat a pan, add oil to heat. Add fenugreek seeds to crackle then add Rai or Black mustard seeds. Add fennel seeds.Let it roast. Turn off flame. Add asafoetida.
5. Pour the tadka over the spices. Mix it well. Add white vinegar.Keep it out in sunlight or in room. It will get ready in 3 to 4 days. Stir it once everyday with spoon.

Serving :
6. Keep the pickle in glass or food grade plastic container. You can relish for 2 to 3 months.




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