Bohri Amba Achar
Veg
Vegan
Raw mango pickle in mustard oil with Bohri spices — chunky raw mango pieces cured in turmeric, fenugreek, and red chilli, fermented in oil until sharp and intensely flavoured. A table condiment present at summer meals.
Cuisines
Bohri
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 15 min
Total: 45 min
2-3 servings
Ingredients
| 500 grams | raw mangoes |
| 1 cup | mustard oil |
| 2 tablespoons | salt |
| 2 tablespoons | red chili powder |
| 1 tablespoon | turmeric powder |
| 2 tablespoons | fenugreek seeds |
| 1 tablespoon | fennel seeds |
| 1 tablespoon | nigella seeds |
| 1 tablespoon | mustard seeds |
| 1 tablespoon | asafoetida |
| 1 cup | jaggery, grated |
Instructions
- 1 Wash the raw mangoes thoroughly and dry them completely.
- 2 Cut the mangoes into small cubes, discarding the seed.
- 3 In a large bowl, mix the mango cubes with salt, turmeric powder, and red chili powder. Set aside for 1 hour.
- 4 Heat mustard oil in a pan until it reaches smoking point, then let it cool slightly.
- 5 Add fenugreek seeds, fennel seeds, nigella seeds, mustard seeds, and asafoetida to the oil and sauté for a few seconds until aromatic.
- 6 Add the spiced mango cubes to the oil and mix well.
- 7 Add grated jaggery and stir until it dissolves completely and coats the mango pieces.
- 8 Let the mixture cool completely before transferring it to a clean, dry jar.
- 9 Seal the jar and let the pickle mature for at least a week before consuming.
Tips
Ensure the jar is airtight to prevent spoilage and store in a cool, dry place.