Aam achar is prepared differently in many regions of India. This pickle is must with Indian meal called “Thali”. Variety of pickles are made from mango. Hot, sweet, and sour tasty pickles are made during mango season. In my family, we prepare all kinds of mango pickles.
Mango(large) - 1 no
Red chilly powder -1/2 cup
Turmeric powder - 1/2 tsp
Grinded Fenugreek seeds(Methi, Uluva) - 1/4 cup Asafoetida(Hingh, Kayam) - 1 tsp
Salt - 1/4 cup
Olive oil/cooking oil - 1/4 cup
2-3 Dry Red whole chili
Dry dates(Kharek) can be added too
Cut the mango into small dices and remove the pit.
Add salt and turmeric, grinded fenugreek seeds, red chilly powder, asafoetida and mix it well.
Heat oil in a pan.
Add whole chili.
Allow it to cool.
When the oil becomes room temperature, mix it with the masala mixture.
Now add mango pieces to pikle masala and mix well.
Keep one day without adding more oil.
Next day add more oil if you want or otherwise keep pickle into the refrigerator to keep it longer.
Store pickle in air tight container
Serve with rice and curd.
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