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am ka achar mango pickle Recipe

Ingredients

How to make it

  • Wash the mangoes and wipe dry.
  • Cut into quarters.
  • Mix the salt into the mangoes and spread out on a tray or baking tin and dry in the sun 2 or 3 days, until the skin of the fruit becomes soft and pliable.
  • Fry all the whole spices in 2 cups of the oil until they are light brown. Remove from the oil and grind to a smooth paste.
  • Set aside.
  • Put the rest of the oil in a saucepan and heat well.
  • Add all the ground spices and stir for 1 minute.
  • Add all the dry mangoes.
  • Stir together over fire very briefly and remove immediately.
  • Allow to cool completely to room temperature.
  • When cool, place the achar in airtight containers and store at room temperature.
  • This achar can be preserved for at least one year.

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The Cook

capedread Peterborough. Cambridgeshire, GB

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