Raw Mango Pickle (Aam Ka Achaar)

For Raw Mango Pickle

• Raw Mangoes (Chopped), 4 Kg
• Mustard Oil, 2 Kg
• Red Chilli Powder, 1/2 Kg
• Cloves (Coarsely Grounded), 8-10
• Dana Methi, 2 Tbsp
• Fennel, 250 Grams
• Coriander Seeds (Coarsely Grounded)
• Kalonji Seeds, 2-3 Tbsp
• Turmeric Powder, 2 Tbsp
• Asafoetida, 1 Tsp
• Rye Dal, 250 Grams
• Yellow Mustard Dal, 250 Grams
• Chana Dal, 1 Cup
• Salt, As Per Taste

For making Raw Mango Pickle

1. First we will wash the sliced ​​raw mango pieces thoroughly, and then dry in the shade for for 2-3 hours.



2. We will take a big pot and mix all the above spices and lentils.



3. We will also heat mustard oil and keep it to cool down for 3-4 hours.



4. Now to the spices that we have taken in the pot, add half a kilo of cooled-down mustard oil and mix them well.



5. Now cover raw mango pieces in spices little by little. Then, keep them in a clean glass jar.



6. Repeat this process for all the raw mango pieces, and fill-up the glass jar. Add all the remaining spices into the jar. Tie the mouth of the glass jar tightly with a cloth. Stir the pickle mixture in the glass jar every 2-3 days, so that it does not spoil. After 3-4 days, we will put the leftover cooled-down mustard oil in the pickle too. Even after adding oil, we have to keep stirring the pickle every 1-2 days, so that the oil and the spices mix well to make the best tasting pickle.



7. Our delicious Raw Mango Pickle is ready. Enjoy it anytime with Roti or Paratha.