Green Mango Pickle - Kacha Aamer Achar Recipe

2 grams green mangos

6 cups salt

water

1 liter mustard oil

5 tablespoons panch poron/ spices mixtures

3 teaspoons turmeric powder

5 teaspoons red chili powder

3 tablespoons garlic paste

8 cloves garlic

8 whole dried red chilies

wash the mangoes well with cold water to remove external dirt. Then cut them in four pieces if your mangoes are small. But for bigger mangoes, you can cut them into 6 pieces.

Then take out the seed and white vein. This part is very important because if there any white part remains on the pickle, it will make the pickle very bitter.

In a big bowl add mangoes and 6 cups of salt and water until the mangoes are covered under the water.Mix them well and let them rest for a whole day. Until it changes the color and the green mango’s skin turns olive green.

After a day, drain the mango and pat dry well let them completely dry out. pat them dry by a paper towel and then put them on a tray and let them dry under the sunlight for a whole day or if there is no sunlight then put in the oven and dry them for 10 minutes. This step is second important because any trace of water will make your pickle moldy. So carefully pat dry every pieces of mangoes, especially inside part where the mango seeds were.

Now prepare the spices. To grind the panch poron seeds , roasted them in a pan and when they are not hot then grind them in a grinder. Make sure they are not too powdery texture.

After drying the mangoes then in a bowl add the turmeric powder, red chili powder, garlic paste, panch poron, 1 cup of mustard oil and a little bit of salt if needed!

And mix everything in a bowl with the dried mangos and mix it very well so that every mango pieces are evenly mixed with the spices.

Now we will put the mango again in the tray and let them dry under the sunlight for one more day!

After drying them we will put them into a glass jar. I used a big glass jar. While we put them in the jar we will also put some raw garlic cloves and whole dried red chilies in the jar to add more flavor.

Once we put the mango into the jar then we will use a pan to heat the mustard oil and heat them up until it started to smoke and then stop the stove and when it’s cold then pour them on pickles in the jar, until all the mango pieces are covered in oil.This oil will help the mangoes not to get moldy and keep the taste perfect. Also make sure all the mango pieces are covered under mustard oil.

Now the pickle is ready to eat, however to get the authentic taste, leave the pickle jar in sunlight for two weeks without the lid but cover the top with a clean cloth. You can eat the pickles with any dishes, but I like it best with daal or khichuri.