The soul of every Indian pickle is the masala or the spice mix. For this mango pickle, I use a quick and easy homemade spice blend (achaar masala) which takes this achaar up a notch.
It is a spice blend of – fennel seeds, yellow mustard seeds, black mustard seeds, and fenugreek seeds. Dry roast the spice for a few seconds to release the aroma, and then make a coarse powder using a blender.
If you are not too keen on making this spice blend at home, use a readymade, store-bought pickle masala powder (achar masala) in the same quantity.
How To Make
Step 1) Wash the green mango with water. Clean each piece nicely with a kitchen towel.
Step 2) Peel the skin of the mangoes using a knife or vegetable peeler. Now dice the pulp into equal size pieces. Discard the stone.
Step 3) Mix diced mangoes, salt, and turmeric in a large tray or bowl. Cover and keep aside for 2 – 3 hours for mangoes to release water/juices.
Step 4) Once the fruit’s water is released, transfer the mangoes to a colander to drain all the water
Step 5) Combine turmeric-coated mangoes, green chilli, homemade pickle masala, red chilli powder, asafoetida, salt, mustard oil, and white vinegar. Mix them nicely to coat each piece of green mango with spices and oil.
Step 6) Taste and add more salt/red chilli if required. Transfer the mango pickle to a clean, sterilized, dry jar. Cover the opening of the pot with a piece of cloth. Seal it with a lid.
watch malayalam video
for more videos: Mother’s Pantry By reshmi
