IngredientsGreen mangoes - 1 kg
Mustard oil - 1 litre
Haldi powder - 2 tsp
Asafoetida powder - 1/2 tsp
Salt - 5 to 6 tsp
For the spice powder
Saunf powder-aniseed powder - 2 tsp
Amchur powder - 2 tsp
Red chillies 20 to 25 (dried)
Kala Jeera-onion seeds - 1 tsp
Methi seeds-fenugreek 1/2 tsp
Cloves - 2
Mustard seeds - 2 tps
Method
This aachar is picy. You could reduce the amount of red chillies if you want it less firy. Dry-roast all the ingredients for the spicy powder. Cool to room temperature and grind to a powder in a mixer. Keep aside. Choose raw green mangoes which are absolutely raw and have not started to ripen even a little. Choose hard and dark green mangoes. Wash these well and cut into quarter-inch pieces. Sprinkle salt and haldi powder and keep in a clean steel container. Cover with a muslin cloth and allow the mangoes to dry in the sun or even at room temperature for two days so that most of the moisture is evaporated. Heat half the quantity of the mustard oil and add the hing powder and allow to splutter for 30 seconds. Mix in the mango pieces and stir gently. Put off the heat, mix in the spice powder. Mix well. In another pan heat the remaining mustard oil and pour over the spiced mango pieces. Allow to cool to room temperature. Put into glass bottles and put the lid on the jar. Keep in the sun for 8-10 days. Stays good for even a year if care is taken to keep it clean. Take out only a few pieces of mango at one time using a clean spoon. Put back the lid and keep it in the sun from time to time. This aachar goes well with pulao or vegetable biryani.
