Mango Pickle – Aam kah Achaar

In Pakistan and India pickles of all sorts have a special place in lunch and dinners. Specially the village folk are very fond of these tongue twisting delicacies which are also comparatively cheap to make or buy. Many dozens of different types of pickles are common. However, we will get you started with the basic and most popular one. Others will follow soon.

INGREDIENTS:

* 2 Dozen unripe Mangoes (washed, dried and cut lengthwise into strips)
* 1 Tbsp. Onion Seeds (Kalonji)
* 1 Tbsp. White Cumin Seeds (White Zeera)
* 1 Tbsp. Mustard Seeds (Rye)
* 1 Tbsp. Coriander Seeds (Dhania)
* 3 Tbsp. Table Salt
* 1 Cup Red Chilli Powder (Pisi Lal Mirch)
* 1 Tbsp. Garlic ground
* 4 Cups Cooking Oil

INSTRUCTIONS:

1. Put the cut quarter strips of mangoes in a large bowl and sprinkle salt all over. Mix Well with either clean hands or a wooden spatula.
2. Now spread out the salted mangoes slices on a tray and leave in direct sunlight to dry for 2 or 3 days, or until the skin becomes soft and pliable.
3. Fry all of the spices in 2 cups of the oil until they turn light brown. Separate from the oil, grind to a smooth paste and leave aside.
4. Put the rest of the oil in a saucepan and heat well. Add all of the ground spices and stir for 1 minute. Then add all of the dry mangoes. Stir fry very briefly and remove from heat immediately.
5. Allow the contents to cool down completely.
6. Now place the ready tangy tongue twisting mango pickle in an airtight jar or container and store at room temperature. This pickle can be preserved for months in a row and enjoyed for a long while.

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