PUNJABI MANGO PICKLE

Ingredients:
 
1 kg raw Mangoes (Aam)
150 grams Salt (Namak)
30 grams Red chili pepper (Lal Mirchi)
3 teaspoons fenugreek seeds
6 teaspoons aniseed
15 grams Onions seeds (Kalonji)
7 grams Turmeric (Haldi)
2 1/2 cups Mustard Oil (Sarson Ka Tel)

How to make mango pickle (punjabi):Remove the stones and cut the mangoes into big pieces.
Rub all the ground spices - salt, red chilli, 12 teaspoons mustard oil and turmeric - on mango pieces.
Put in a jar and keep for two days in the sun and shake it daily.
Then pour rest of the oil and leave for 15 days but not in the sun.
Shake it every other day.
Serve after 20 days.
This pickle can be kept for one to two years.
Be careful to keep mango pieces covered with oil.

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AAM KA MITHA ACHAR

From : Indianfoodforever
Ingredients:
675gms / 11/2 lb. Green Aam (Mangoes)
575gms/11/4lb Sugar
2tsp salt
1tbsp white cumin seeds
2tsp brown cardamom seeds
1tbsp poppy seeds
1tsp red chili powder

How to make mango pickle (aam ka mitha achar):
Wash, peel and grate the aam (mangoes). There should be about 450gms / 1lb of flesh.
Add sugar and salt and mix well in a large bowl.
Roast cumin seeds, cardamom seeds and poppy seeds, stir in chili powder and mix with the sweetened mango.
Turn the mango pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
Shake the jar at least once a day.

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