Tender Mango Pickle (Kadumanga Achar)

Preparation Steps

1. Wash the mangoes thoroughly.

2. Wipe away all the water content in the mangoes using a cotton cloth.

3. Take a dry and clean Bharani or glass bottle.

4. First Layer the bottom with a handful of crystal salt.

5. Place a layer of tender mangoes on top of the salt, followed by another layer of salt, and then more mangoes.

   

6. Repeat the layering process until all ingredients are used.

7. Close the Bharani or glass bottle with a cotton cloth and tie it tightly.

   

8. Let it sit for 15 days, gently shaking it every alternate day without opening the Bharani.

9. After 15 days, open the bottle and strain the mangoes, saving the salt water that drains out.

   

10. Set aside the drained water.

11. Dry roast the fenugreek and mustard seeds over low flame until they start to pop, then remove from heat.

12. Transfer the roasted seeds to a mixer jar and grind them into a fine powder.

13. Heat a pan and add the gingelly oil. Once hot, turn off the flame and let it cool completely.

14. In a bowl, combine the chilli powder, asafoetida powder, and the ground mustard and fenugreek powder.

15. Mix well, then add the drained mangoes and the reserved drained water.

    

16. Mix everything together thoroughly.

    

17. Transfer the mixture to a clean and dried Bharani or glass bottle.

18. Finally, add the cooled (room temperature) gingelly oil on top.

19. Close the bottle and let it sit for another 15 days.

20. Your tender mango pickle is ready. It can be stored for up to 1 year at room temperature.