Home made mango achar or spiced pickle for winter


Roast the fenugreek and fennel, grind it in a mortal and pestle, put aside.

Wash the uncooked mango effectively, minimize into small cubes, rinse and dry. Put aside.

Rub the salt and turmeric into the mango items effectively. Test for seasoning and add extra salt for those who suppose it’s not briny sufficient. Preserve apart. In case you are utilizing chilli powder, then add it now.

Warmth the mustard oil till it begins to smoke gently. As soon as the flame is turned off, add the pinch of asafoetida. Put aside to chill.

Mix the salted mango with the bottom spices, vinegar and cooled mustard oil infused with asafoetida.

In a contemporary clear jar with an hermetic lid, fill within the mango pickle combine. Shut it and miss within the solar for 4 to five days, whereas stirring the combo no less than as soon as day by day. It ought to be able to devour after that. Serve with rice, flatbread or as a facet for any dish.

Please refrigerate after the primary week. It ought to keep for a couple of month on the most. In my case, it finishes in per week’s time.

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