Recipe Contributed By: Anupriya Sinha, Pune |
Raw Mango (which can be cut through the seeds) - 1 kg
Salt - 250 gm
Turmeric powder - 2 tbsp
Mangraila (kalonji) - 1 and 1/2 tbsp
Ajwain - 1 and 1/2 tbsp
Fennel seeds (saunf) - 3 tbsp (lightly roasted and coarse ground)
Fenugreek seeds (methi) - 2 tbsp (lightly roasted and coarse ground)
Yellow Mustard seeds - 5 tbsp (finely ground)
Deggi mirch powder - 1 and 1/2 tbsp
Kashmiri mirch powder - 1and 1/2 tbsp
Mustard oil (kachchi ghani) - 500 ml
1. Wash, dry and cut mangoes in the desired size (normally 1" cubes). Discard inner seeds.
2. Take the mango pieces in a large glass bowl, mix turmeric powder, sprinkle salt on top and cover.
3. Keep for 6-7 hrs, till the salt melts and water is released from mango.
4. Mix once and keep for at least 36 hrs, mixing once in a while.
5. Add all the spices and mix thoroughly.
6. Heat a kadai on high flame for 2-3 minutes and switch off the flame.
7. Pour mustard oil in the hot kadai and wait for 1 minute.
8. Add this mustard oil to the above mixture and mix.
9. Transfer the achaar to a glass jar, wait till it attains room temperature, and tighten lid.
10. Keep putting this jar in bright sunlight for a few days, till the achaar is done; i.e. the flavours of different spices combine into one and mango pieces become soft and well marinated in the masala.
11. Serve with fried snacks like Nimki, Mathari, Pakaudi, etc. or even with a meal, as an accompaniment [Bhojan Dhakel (भोजन ढकेल), as it is called in a local dialect in some families of north Bihar].