It is my favorite pickle,i can eat a plate full of rice only with this pickle.Whenever we open the lid of Bharani (earthen pot used to make pickle) the smell of pickle which was mixed with mustard seed will be filled in air and use to this our mouth will be filled with water.Once ave the taste of it mentioned of it is bound to fill water in your mouth.Like ow you feel the sour taste of lemon wen you ear it.
Ingredients
Tiny tender mango - 1 kg
Red chilly powder - 4 heaped spoon
Salt -250 gm
Asafotida for taste /1 tsp
Mustard seeds -50 gm
Preparation
1. Wash the mangoes and then place it on a towel or cloth to dry the excess water.
2. When water evaporates check that every mango had stalk around 1 cm.So trim it carefully.
3. put the mangoes in to a bharani( an earthen pot especially made to prepare pickle).Or you can use a big glass container .
4. Add salt to it and mix it well and close it with lid and then tie with a white cloth around the neck.
5.Keep it for at least one week,and from the 3rd day onwards shake it well or stir it with a wooden ladle. After one week the mangoes will shrink due to oozing out of water in it and it will be in yellow colour with aging.
6.If you need excess water to pickle add boiled water,otherwise no need to add water.
7.Heat the mustard seed well and powder it add this to the mango on the 8th day also add chilly powder and asafotida powder.Mix it well with mangoes.
8.you can mix it with mustard oil ,it is a preservation method.(optional)
9.Keep it covered with the lid and tie the neck with a white cloth and taste will be good if it is used after 15 days.
Tender Mango pickle is known by the following names in indian languages.
Acar as अचार" style="text-decoration: none; background-image: none; padding: 0px;">अचार (Hindi), اچار (Urdu), আচাৰ (Assamese), আচার (Benali) and (Malayalam).
