Aam Ka Achaar in Netaji® Brand Mustard oil

Select un-ripened raw tart green mangoes.

Time spent in hot sun follows

Drying 4 hours, Salt cure six days, Spice Aging: 3 Weeks

Ingredients

Salt Cure Mangoes

1. Mango: 2 Pounds
2. Sea salt: 5 Tablespoons
3. Kala Namak (Black Salt): 1 Tablespoons

If you do not have access to Black salt, just use more sea salt.

Spice Cure Mangoes

1. Fennel seed cracked: 1½ Tablespoon – Coarse ground consistency same as spent coffee grounds
2. Cracked Black Mustard seeds: 1 Tablespoons
3. Hot red pepper flakes: 1½ Table spoons
4. Turmeric powder: 1½ teaspoon
5. Asafoetida: ½ teaspoon
6. Black Mustard seeds cracked: 1 Tablespoon
7. Nigella seeds (Kalonji): 2 teaspoons
8. Netaji® Brand Mustard oil: 1½ Cup

Method

Prepare and Dry Mangoes

1. Wash mangoes in running water. Pat dry with paper towel.
2. Cut each mango vertically in half. Cut each half again in to half. Discard the pit.
3. Scatter the mangoes in a glass baking tray in a single tier
4. Preheat oven to lowest setting about 200º F. Put the baking tray  in the oven. Leave the door ajar about 2 to 3 inches.
5. Turn off oven after 45 minutes. Do not remove tray
6. Wait one hour and remove tray

Salt Cure Mangoes

Mix salt to Mangoes in the baking tray
Transfer the pickle to wide-mouth Pickling Crock (stoneware). Tie cheese cloth to the wide-mouth. Repeat following step for next 6 days, once a day.
1. Remove the cheese cloth. Stir the pickle.
2. Preheat oven to lowest setting about 200º F for 25 minutes
3. Place the crock in the oven for 45 minutes. Keep the door ajar about 2 to 3 inches.
4. Shut off oven. Remove the crock after 30 minutes. Secure the cheese cloth to the wide-mouth.
5. Place the crock on the top shelf of your kitchen cupboard.

Aging Mangoes

Mix all the spices. Add to crock and stir

Heat Netaji® Brand Mustard oil to smoking point. Shut off heat Let it cool to room temperature. Add to crock and stir.

Tie cheese cloth to the wide-mouth. Repeat following step for next 3 weeks, once a day.
1. Remove the cheese cloth. Stir the pickle.
2. Preheat oven to lowest setting about 200º F for 25 minutes.
3. Place the crock in the oven for 45 minutes. Keep the door ajar about 2 to 3 inches.
4. Shut off oven. Remove the crock after 30 minutes. Secure the cheese cloth to the wide-mouth.
5. Place the crock on the top shelf of your kitchen cupboard.

Storing Pickle

1. Remove the Muslin cloth. Close the crocks with sterilized well fitted lid.
2. Put the crock away in a cool dry and dark place.

It will stay good for up to five years

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