PROBIOTIC HOMEMADE INDIAN MANGO PICKLE || AAM KA ACHAAR || GRANDMA'S MANGO PICKLE RECIPE

Cut green mangoes into small pieces, discarding the seed and retaining the skin.

Place chopped mango pieces in a clay pot or mixing bowl.

Add 1 tbsp of sea salt and 1 tsp of turmeric powder to the mango pieces and mix by hand to coat them.

Cover and let the mango pieces sit for 24 hours to release moisture.

After 24 hours, drain any excess water and spread the mango pieces on paper towels to air dry for a couple of hours.

In a pan, heat 1/2 cup of extra virgin olive oil.

Add 1 tsp of fenugreek seeds and wait for them to splutter, then add 1 tsp of mustard seeds.

Turn the heat to low and add green chilies, curry leaves, and 4 thinly sliced garlic cloves. Saute for 1-2 minutes.

Add 2 tsp of Kashmiri chili powder, 1 tsp of turmeric powder, 2 tsp of powdered fenugreek seeds, and 1 tsp of powdered mustard seeds to the pan and mix.

Turn off the heat and let the oil mixture cool slightly.

Once cooled, add 2 tbsp of sea salt to the oil mixture and mix well.

Add the mango pieces to the oil mixture and stir to combine.

Drizzle about 2 tbsp of sesame oil into the mixture for added flavor.

Transfer the mixture into a glass jar, ensuring the mango pieces are submerged in oil.

If the oil does not cover all the mango pieces, add an additional 2 tbsp of extra virgin olive oil to ensure they are fully submerged.

Equipment Needed

Spice Level:

Dietary

Allergens