Aam Ka Achaar
By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Here is another recipe from Sanjeev Kapoor, the famous TV chef.

Ingredients

• 500 gms raw mango
• 2 tbsps turmeric powder
• 5 tbsps salt
• 3 tbsps fenugreek seeds (methi dana)
• 4 tbsps fennel seeds (saunf)
• 3 tbsps mustard seeds
• 1 tbsp onion seeds (kalonji)
• 2 tsps coriander seeds
• 1 tsp cumin seeds
• Asafetida a large pinch
• 2 tbsps red chili or more for more chatak achar
• 2 cups mustard oil

Method:

Wash and wipe the mangoes dry. Cut them into half, remove seed and then cut into one inch sized cubes. Put the pieces in a bowl, add turmeric powder and three tablespoons of salt, mix well and allow to rest for two hours. Drain out excess moisture. Grind fenugreek seeds, fennel seeds, mustard seeds, half the onion seeds, coriander seeds and cumin seeds to a coarse powder. Add asafetida, red chili powder and the remaining salt and mix well. Heat mustard oil in a pan to smoking point, remove and let it cool thoroughly. Mix half of the oil with the coarsely ground powder. Add this to the mango pieces. Mix well to coat the mango pieces. Sprinkle the remaining onion seeds on top and mix. Allow it to stand for three days. On the fourth day transfer it into a porcelain jar, add the remaining oil and mix well. Cover the jar with muslin cloth, tie with a string and let the pickle mature for twelve to fifteen days in sun. Remember to shake the contents at least once a day. You can start using the pickle now. It lasts for one year.

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