Kairi ka Achaar(Raw mango pickle)

Ingredients :

5 kg raw mangoes( washed, chopped & Deseeded)

1.5 litres mustard oil

250 Gm fennel seeds

250 Gm mustard kernels( rai daal )

125 Gm methi dal

50 Gm black cumin (kalonji)

10 Gm asafoetida (hing)

50 Gm yellow mustard (pili sarson)

5-10 cloves ( laung)

5-7 dry red chillies whole

150-200 Gm Red chilli powder

550-600gm salt

Process:

1.Spread the chopped raw mangoes on a cotton/ mul cloth and let it dry 6-7 hrs.

2.Then sprinkle 150gm salt and 1 sp haldi powder applying nicely on all the tiny raw mangoes .Let it rest for 2-3hours .Once it releases excess yellow water then strain them and keep aside spreading again for 3-4 hoursLet them dry under fan

3.Take a very big heavy bottom utensil and pour the oil.Once it’s hot out off the flame.Bring the vessel down and then wait for 2-3 minutes.

4.Then add laung, red chillies, methi, pili sarson, saunf, little turmeric/ haldi powder, red chilli powder then kairi( raw mangoes) Finally mix well and add saltAgain mix well

5.Once room temperature is reached cover the vessel with mul/ cotton cloth and sundry the pickles for 2 days .Stir the pickles twice a day at-least..After 2 days if after tasting u feel salt is less then can add more salt or even oil if the need arises.Finally shift the pickles in dry glass jars Can store for 12 months at room temperature .

Tip-

Always heat the oil first then cool it completely in order to add more oil to any pickle. Never put a moist/ wet spoon in a pickle jar to prevent it from spoiling.

(Recipe:Late Mrs Madhu Jhunjhunwala mother of Tapasya Sureka )