AAM KA ACHAAR
INDIA | PAKISTAN
Pickle or relish, it is a moot point, but whatever you want to call this green mango “preserve,” it is very easy to make and delicious served with plain rice and Vegetable Curry or any other curry of your choice, or simply with grilled or roast meats.
MAKES ONE 1-PINT (500 ML) JAR
1 large green mango, about 14 ounces (400 g), peeled and cut into medium cubes (about 2½ cups)
1 tablespoon salt
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds
1 tablespoon ground coriander
1 tablespoon ground fennel
1 teaspoon Kashmiri chili powder
¼ teaspoon ground turmeric
2 tablespoons mustard oil
1. Put the diced mango in a medium mixing bowl. Add the salt and mix well. Let sit for 4 hours.
2. Mix the mango again and squeeze it dry over a small bowl, reserving the liquid for later. Spread the mango over a tray to let it dry. If you have access to a sunny table, leave it in the sun for 4 hours, otherwise let it dry overnight on your kitchen counter. You don’t want the mango to become dried out, just drier and slightly shrunk.
3. While the mango is drying, add the spices to the reserved salt water and mix well.
4. When the mango is ready, add the spiced water together with the mustard oil and mix well. Pack in a sterilized 1-pint (500 ml) glass jar. Seal and store in a cool, dark place. The pickle/relish will be ready to eat within a week and will last for a few months.