Dogri Aam Achar
Veg
Vegan
Raw mango pickle in mustard oil — kairi (raw green mango) cut into wedges and preserved in mustard oil with fenugreek seeds, dried red chilli, mustard seeds, and turmeric. Made in summer and eaten through the year. The Dogri version uses the local small Jammu mangoes and is noticeably more tart and less sweet than Punjabi mango pickles, with a prominent mustard oil note.
Cuisines
Dogri
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 5 min
Total: 35 min
2-3 servings
Ingredients
| 500 grams | raw green mangoes |
| 2 tablespoons | mustard oil |
| 1 tablespoon | fenugreek seeds |
| 1 tablespoon | fennel seeds |
| 1 tablespoon | nigella seeds (kalonji) |
| 1 tablespoon | turmeric powder |
| 1 tablespoon | red chili powder |
| 1 tablespoon | salt |
| 1 cup | white vinegar |
Instructions
- 1 Wash and dry the green mangoes thoroughly.
- 2 Cut the mangoes into small pieces, discarding the seed.
- 3 Heat mustard oil in a pan until it reaches smoking point, then let it cool slightly.
- 4 In a large bowl, combine the mango pieces with fenugreek seeds, fennel seeds, nigella seeds, turmeric powder, red chili powder, and salt.
- 5 Pour the cooled mustard oil over the mango mixture and mix well to coat all pieces.
- 6 Add the vinegar to the mixture and stir until everything is well combined.
- 7 Transfer the mixture to a clean, dry glass jar.
- 8 Seal the jar tightly and let it sit in a cool, dry place for about a week, shaking the jar daily to mix the contents.
- 9 After a week, the achar is ready to be served.
Tips
Ensure that the jar is completely dry to prevent spoilage. Adjust the amount of chili powder to suit your spice preference.