Best Mango Pickle Recipe

Mango pickle or Aam er tok jhal achaar – Not A Curry

WEBMay 10, 2020 · Instructions. Cut the greenest mango you can find into bite-sized cubes. The one I found wasn't the greenest but it works. Reserve …

1. Cut the greenest mango you can find into bite-sized cubes. The one I found wasn't the greenest but it works. Reserve the mango pit for tok dal or mango dal.
2. Sprinkle 1 tbsp salt and the turmeric on the cubed mangoes, rub and let sit in the sun for a day or two. You basically want the mangoes to be as dry as possible before making the pickle. Water is the enemy of food preservation. I don't get a lot of sun where I live, so I skipped this step. I will tell you what I did instead in the next steps.
3. Dry roast red chilies, cumin seeds, panch phoron, and mustard seeds and grind into a coarse powder.
4. If you dry the mangoes in the sun first, heat all the mustard oil in a pan, temper with asafoetida, and then add the mangoes. If you don't have the option of drying mangoes in the sun first, heat half of the mustard oil in a pan. Temper with asafoetida, add marinated mangoes, and fry over high heat until the mangoes are slightly scorched. You want the mangoes to be touching the bottom of the heated pan to get that sear. You basically want to get as much moisture out from the mangoes as possible.

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