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Mangoes are perhaps the most emblematic of an Indian summer. Try some mango recipes if you want to make ithemt yourself. We are sharing with you one of the best mango achar recipes that you should definitely try.

Typical Marathi mango pickle

To create this, you'll need hard, completely raw mangoes without fibrous pulp. Mangoes should be thoroughly washed and cut into cubes Remove all of the pulp from the seeds before setting them aside to use as a souring agent in the day's deal.

The pickle masala is an essential component of this mango dish. Although you could use a premade pickle masala.

  • You will need:

  • 1 kilogram of raw mango:
  • 1 tablespoon fenugreek/methi seeds
  • 1 cup of mustard seeds
  • 3 tablespoons of red chili powder and 1 tablespoon of Kashmiri mirch (paprika) for color
  • turmeric powder, 1.5 tablespoons
  • Asafoetida, 1 heaping teaspoon
  • 20 ounces of mustard oil
  • Mustard seeds for the tadka, 1 tbsp.


Instructions:-

The 3 tbsp of mustard seeds should only be pulsed in a dry grinder long enough for the black husk to fall off; do not stop before the seeds start to turn into powder. Pour everything into a flat tray and make an effort to blow out as much of the black husk as you can, leaving only the golden grain itself remaining.

Take care not to burn the methi seeds when you fry them in a thick-bottomed pan with roughly a tablespoon of oil just until they turn reddish brown. Get it out and put it in the dry grinder. Asafoetida crystals should now be quickly fried in them and removed as well. Add the turmeric to the remaining oil, give it a little toss, and then turn the heat off.

Asafoetida and methi seeds are now combined for grinding. Add the processed mustard, roasted turmeric powder, chili powder, paprika powder, and other spices to this and thoroughly combine.

Consider the diced raw mango. Take 1/2 Katori salt if you require 1 Katori (my 200 ml unit of measurement) of masala. The ideal salt for this is coarse sea salt.  Mix well, then if possible, fill large glass jars all the way to the top with non-metallic, tight-fitting screw-on lids.

When the mustard seeds in the oil start to pop, turn down the heat and allow them to pop to form the tadka/phoDNi. Turn off the heat, then wait more than an hour for the oil to cool entirely. Then, after thoroughly mixing, add it all to the pickle.


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