Ghore Toiri Aamer Achar: A Sun-Dried Mango Pickle Recipe
A family-style raw mango pickle made with mustard oil, panch phoron and two sunny days.
This is how many homes make mango achar when green mangoes are cheap. It needs patience more than skill.
1. What you need
- 1 kg raw green mangoes, washed and dried well
- 2 tablespoons salt
- 1 teaspoon turmeric
- 1 teaspoon each of fennel, nigella, fenugreek and mustard seeds
- 1 teaspoon chilli powder
- About 1 cup mustard oil
- 3 tablespoons sugar or jaggery (optional)
2. Method
Cut and salt
Cut the mangoes into pieces, mix with salt and turmeric and leave overnight. The salt pulls the water out.
Sun-dry
Spread the pieces on a clean cloth in strong sun for two days, until they feel dry and a little leathery.
Mix and jar
Heat the oil until it smokes, cool it, add the spices, then fold in the mango. Pack into a dry jar, oil covering the top.
3. Notes
Dry jars and dry spoons keep it from going mouldy. It tastes better after a week and lasts several months in a cool place. If you do not have time to make it, our ready-made achar is a good stand-in.
Garlic Pickle (Roshun Achar)
Whole garlic cloves preserved in mustard oil and spices for a pungent, savoury pickle.
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