Mango Pickle

Ingredients:

1.     Raw mango- 5kg

2.     Zeera- 100 gm

3.     Rai- 100 gm

4.     Methi seeds- 50 gm

5.     Garlic- 1 kg

6.     Salt - 1 1/2  Kg

7.     Red chili powder- 1 Kg

8. Turmeric powder- 200 gm

Ingredients For Bagar:

1.     Oil- 2 1/2  kg

2.     Zeera- 50 gm

3.     Rai- 50 gm

4.     Methi seeds- 25 gm

5.     Kalonji- 25 gm

6.     Dry red chili- 50 gm

Method for Bagaar (seasoning):

• Heat oil in a vessel.
• Add zeera (50 gm)and fry till it turns light golden.
• Then add rai (50 gm).
• After 2 minutes add methi seeds (25 gm),  kalonji (25 gm) and dry red chilies (50 gm).
• Put off the stove when red chilies turn black.
• Keep this aside till its temperature comes down to room temperature.

Method:

• Now lightly roast zeera, rai, methi seeds separately. Let its temperature come down to room temperature. Now grind this and pass it though mesh and take the fine powder. Keep this aside.
• Peel off skin of garlic and make its paste.
• Wash raw mangoes and let it dry completely. There shouldn’t be even a drop of water. Cut it into small pieces.
• When oil cools (which was kept aside), add the above roasted spices powder, garlic paste, red chili powder, salt and turmeric powder. Mix this very well with spoon. Now add the raw mango pieces to it.  Mix this very well with spoon.
• Achar is ready.
• Fill this in glass, chini or plastic vessel. Leave this for 30 days. Then enjoy the achar.
• Do not store in any vessel than the one mentioned above.