Aam Tel – Green Mango in Mustard Oil (One Kind of Pickle)
There are too mango trees in the village or town, on the street side, in the garden or at the park. From February to April, small green (raw) mangoes fall down on the streets or on the ground due to raining-storming. 
 
We usually do not use such a small mangoes – generally we avoid these.
Today, I will teach you to Aam Tel with these small sized green and raw mangoes - it is a kind of pickle
First, take 20-25 no of small mangoes and cut it from the middle to half-length with a knife
Remove the part of the white inner shells
Now add ½ tsp salt
½ tsp turmeric powder
Mix well with all hands
Now leave the mango plate in the open place in your house from 1-2 days in the morning till the afternoon (for sunburn). (If low sunlight, this procedure will be for 5-6 days)
Now keep the dried mangoes in a clean glass vessel
Now give 12 whole green chilies
1½ tsp of panchforon (mixture of five spices- cumin, brown mustard seeds, fennel seeds, black cumin seeds, fenugreek seeds)
Give a little more mustard oil, so that mango and chilies are completely sinking
Mix well with a spoon
Cover the vessel–mouth tightly with a lid
As long as you keep that vessel in sunlight.
You can taste this with shaak vajaa (fried herbs), aloo seddho (potato vartaa), evening Tiffin -jhal moori (spicy mixture of puffed rice) or even with puri/ paratthas
Use this year round
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