750 grams of raw mango (Washed and wiped with a Dry cloth)
Cut them into small pieces (Use a dry chopping board and knife)
Take a dry Bowl and transfer the mango pieces into it.
Add 1 tbsp of salt and ½ tbsp of turmeric powder.
Using a dry spatula, mix it well.
Toss it well so the Mango pieces are coated well with salt and turmeric. Please note that do not use your hands to mix.
Cover and rest it for 2 hours to release water from the mango pieces.
Check after 2 hours and remove all the access water and dry the mango pieces speeding on a dry cloth under the fan for1 hour.
Aam ka achar ingredients
Coarsely grind Mustard and Fenugreek splits (Pulse 2-3 times)
Transfer it to a bowl and make a cavity in the center and add Asafoetida
Then mix everything well.
Add Kashmiri Red chili powder, Turmeric and salt and mix well.
Cover and let it rest for 15 mins.
After 1 hour of drying the mango pieces under the fan, Transfer them to the pickle masala.
Now mix them well
Transfer the pickle to a washed and dried jar.Note 1 – wipe the lid and opening of the jar with vinegar (using tissue) to avoid fungus.Note 2 – after transferring the pickle toa jar, pour in Oil so the pickle is soaked/ layered with Oil. Store in an airtight jar for 3-4 months; the pickle will be ready in 10 days.
