Stuffed Sour Mango Pickle Recipe
This stuffed sour mango pickle or khatte aam ka achar is a special pickle made with raw mangoes. Popular throughout the Northern India, the stuffed sour mango pickle is prepared with a spice mix of fenugreek, red chili pepper, turmeric, and aniseeds. sealed with oil and set in the sun, it is ready to use after maturing.
Ingredients
| Mangoes | 1 Kilogram | |
| Mustard powder | 90 Gram | |
| Salt | 150 Gram | |
| Onion seeds 15 gms | ||
| Red chilli pepper 2 tsp | ||
| Fenugreek seeds | 30 | |
| Spices | 4 Teaspoon | |
| Aniseed | 3 Teaspoon | |
| Thymol seeds 1 tsp | ||
| Turmeric | 1 Teaspoon | |
| Mustard oil (to cover the mangoes) as required | ||
Directions
1) Roast and grind the aniseeds, fenugreek seeds and onion seeds.
2) Give four incisions to the washed, dried and seeded mangoes keeping them joined at the bottom.
3) Make a thick paste of ground spices, red chilli pepper, salt, turmeric and mustard powder with a little oil.
4) Stuff the masala paste into the mangoes and put them in a clean jar.
5) Pour enough oil to cover them.
6) Cover the jar with a close fitting lid.
7) Keep in the sun for 4 days and shake it every other day.
8) Keep the jar for 15 days in a room until mangoes are soft.
2) Give four incisions to the washed, dried and seeded mangoes keeping them joined at the bottom.
3) Make a thick paste of ground spices, red chilli pepper, salt, turmeric and mustard powder with a little oil.
4) Stuff the masala paste into the mangoes and put them in a clean jar.
5) Pour enough oil to cover them.
6) Cover the jar with a close fitting lid.
7) Keep in the sun for 4 days and shake it every other day.
8) Keep the jar for 15 days in a room until mangoes are soft.
Chef
