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Raw mangoes are easily available in market in summers.
These can be used to prepare pickles in these days.
Today, we will prepare Kache Aam Heeng Ka Achar.
Ingredients required:
Raw mangoes - 500 grams
Salt - 4 tbsp
Turmeric Powder - 1 tsp
We will peel the mangoes first to prepare the pickle.
Take out the mango stalk and peel the mangoes with the peeler.
Take out the pulp from the seed.
Cut the pulp into small pieces.
Now, we will mix salt and turmeric powder in the mango pulp.
Mix it nicely to coat all the pieces with spices.
Keep it like this.
You can keep it in container or in the same bowl by tying clean cloth of cotton over it.
It can be kept in sunlight also.
You can keep it inside the room also if there is no sunlight.
You should turn the sides of pieces of pickle once in a day or once in two days.
These pieces of raw mango will become soft after 5 days.
We will mix other spices in it after that to prepare the pickle.
Now, these pieces of raw mango are ready and we can mix spices in it.
We covered the pickle with a thin cleansing sheet.
The pieces of mango have become soft.
We have taken ¼ cup of mustard oil in it.
Salt - 1 tsp
Red pepper - 1 tsp
Heeng (Asafoetida) - ¼ tsp
Mix all these things in a pickle.
The oil should be mixed in it after heating.
Turn on the gas and heat oil in it.
The tanginess of mustard oil is reduced by heating it.
The oil is now heated since we can see smoke rising from it.
We will cool the oil now.
The oil is now cooled and we will now add it in the pickle.
Add salt, red pepper and Heeng in it.
The main flavour is of Heeng in this pickle.
This pickle is made from very less spices and is very tasty.
We can keep it for one year even if it has very less oil.
The pickle of mango and Heeng is prepared.
You can eat this pickle right now also.
But, the real flavour of this pickle will only come after
three days when all the spices will be absorbed by mangoes.
This pickle is very easy to make.
The container used to prepare pickle should be clean and dry.
The spoons, bowls and Kadhai should not contain moisture.
Secondly, the container used to store the prepared pickle should be of glass or plastic.
The container used should be washed first with boiling water and should be dried in sunlight.
Moisture should not be present inside the container.
The container can also be dried in an oven.
The pickle should be taken out from a clean and dry spoon.
We can keep this pickle like this for 1 year without adding more oil in it.
The large amount of Heeng acts a preservative for this pickle.
The pickle of Mango and Heeng can be served with Roti, Parantha, Naan or with Dal- Chawal.
Prepare the Aam Ka Heeng wala achar and share your experiences with us.
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