Chhattisgarhi Aam Achar
Veg
Vegan
Raw mango pickle in mustard oil with cumin, fenugreek, and dried red chilli — the Chhattisgarhi version uses less spice than North Indian pickles, letting the raw mango's sharp sourness dominate. Made in large batches in summer and eaten through the year.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 10 min
Total: 40 min
2-3 servings
Ingredients
|
500 grams | Mango , raw |
|
2 tablespoons | Mustard oil , for preservation |
|
1 tablespoon | Fenugreek Seed |
|
1 tablespoon | Fennel Seed |
|
1 tablespoon | Turmeric powder |
|
1 tablespoon | Red chili powder |
|
1 tablespoon | Mustard Seed |
|
1 tablespoon | Salt |
|
1 teaspoon | Asafoetida |
Instructions
- 1 Wash and dry the raw mangoes thoroughly.
- 2 Cut the mangoes into small pieces, discarding the seed.
- 3 In a large mixing bowl, combine the mango pieces with turmeric powder, red chili powder, and salt. Mix well.
- 4 Heat 2 tablespoons of mustard oil in a pan until it starts to smoke, then let it cool slightly.
- 5 Add fenugreek seeds, fennel seeds, mustard seeds, and asafoetida to the oil and let them splutter.
- 6 Pour the spiced oil over the mango mixture and mix thoroughly to coat all the pieces.
- 7 Transfer the mixture to a clean, dry glass jar.
- 8 Pour 1 cup of mustard oil over the mangoes to ensure they are completely submerged.
- 9 Seal the jar and store it in a cool, dry place for at least a week, shaking it daily to ensure even marination.
Tips
Ensure the jar and utensils are completely dry to prevent spoilage.