Dry Mango Pickle ( Aam ka Sukha Achar )

Hello friends,

How are you !! I hope...you are fine.

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# "Dry Mango Pickle" is that pickle that can be prepared with less oil and can go long till a year. It goes best in the tiffin box because it is dry in texture.

# It also tastes yum with mathri, state roti or Parantha and poori.

# During the summer, raw mangoes are found in the market in abundance.

# It helps us to protect from any liver related problems and promotes digestion.
It helps in cleaning the intestine by  detoxifying  them.

# So Pickles not only enhances the taste of our food but also are helpful in digestion.

# Let us start the recipe of "Dry mango pickle".

# Ingredients For "The Dry Mango Pickle"( Aam ka Sukha Achar )

1. Desi aam....750 gram
2. Rock salt....75 gram ( Sendha namak )
3. Asafoetida...1/2 Tea spoon
4. Turmeric powder...3 Table spoon ( 15 gram )
5. Fenugreek seeds....3 Table spoon full ( 25 gram )
6. Fennel seeds powder....3 Table spoon ( 25 gram )
7. Red chili powder....2 Table spoon ( 15 gram )
8. Mustard oil....150 gram

#  Method Of Making....

1. Wash the raw mangoes well by rubbing your hands and let them dip in the water for 2 hours....so that its heat could come out in the water.

2. Then take out them from the water and wipe out them completely with a clean cotton cloth.

3. Now cut its stalk ( danthal )  and cut them either in slices or in small cubes as choice.
( I have cut it into cubes )

4. Transfer these pieces of raw mangoes in a big bowl and mix 75 gram ( sendha ) salt.

( Just use a glass or food plastic bowl for it, avoid any metal pan. )

5. Let it sit for 2 days on the kitchen counter.

6. Next day,  you will find lots of sour and salty water in the bowl.

At this stage,  strain all the water of raw mangoes in a jar or bowl. 

Let them sit for few minutes so that the raw mango pieces could become dry.

7. Now spread these pieces of raw mangoes in the sunlight ( Dhoop ) for 5 to 6 hours in the normal temperature and if it  is scorching heat of 45 degree temperature....Then 3 hours are sufficient.
( Don't let them sit over dried in the sunlight for a nice green colour and texture. )
The purpose is to make them dry and without any moisture.

8. Meanwhile add whole fenugreek seeds in the remaining sour water of raw mangoes so that these seeds could be soft and fluffy.

9. Now everything is ready for making the Pickle.
Heat the mustard oil in a pan just enough to crackle a cumin seed only.

( Don't make it heat to the smoking point. )
Let it become lukewarm.

10. Take a deep bowl, add all the spices including.. asafoetida, red chili powder, turmeric powder, fennel ( saunf ) powder in this and mix all the spices with the help of a spoon.

11. Make a hole or well in the middle of these spices, pour the luke warm oil and sour water of raw mangoes along with methi seeds altogether.
Add raw mango pieces in this oil and spices and mix well.

12. Cover it and toss it for 2 or 3 times in a day.

13. Next day, just fill it in your Pickle jar.

Keep on tossing it for a week only so that raw mango pieces could absorb oil and water with spices well.

In this way, "Dry Raw Mangoes Pickle" is ready to enjoy. It can go long till a year.

You Tube video recipe below....

https://youtu.be/k3_PA2HtS84

# Note...

1. You can add 1 Tea spoon kalonji  seeds in this Pickle as choice.

2. Before filling the Pickle in the jar,  make sure that jar should be cleaned with boiling water and well dried in the sunlight.
It will maintain the self life of pickle till long.

 

3. I have not added coriander powder in the Pickle because it reduces the self life of pickle.

4. Just notice...this time I have not added turmeric powder at the time of marinating raw manga pieces in the salt.... because it makes the pickle brown ( samwala ) after get dry in the sun light ( Dhoop ) or in the shadow both.

If you add turmeric powder later with other spices....it brings a very nice texture.

And maintains the nice green colour of pickles.

5.  You can adjust the red chili powder as your liking.

6. Always use fresh and good quality of spices while making the pickles.

It will enhance the taste, texture and self life of your Pickle.

"Asafoetida and Mango Pickle"

https://makirasoihaii.blogspot.com/2019/07/asafoetida-and-mango-pickle-aam-ka.html?m=1

https://youtu.be/h2vlhQO7h0w

The following is..."Sweet Mango Pickle" ( Sun dried....Dhoop mei Paka hua )

Long life pickles more than 1 year...

Text recipe link below....

https://makirasoihaii.blogspot.com/2020/06/sweet-and-sour-mango-pickle-aam-ka.html?m=1

Video recipe link below....

https://youtu.be/OVkKYyUYf5I

Thanku Friends,
Thanks again.

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