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INGREDIENTS:
5 Kg Raw Mangoes (Pickle Mangoes / Desi Aam)
750g Salt
100g Turmeric Powder (Haldi)
250g Sauf (Fennel Seeds)
100g Mustard Seeds (Rai)
100g Fenugreek Seeds (Methi)
100g Kalonji (Black Cumin)
2 Litre Mustard Oil (more or less as required)
125g Red Chilli Powder
SERVES: Makes about 5.3 Kg Sindhi Aam Ka Aachar
PREPARATION TIME: 30-60 Min
COOKING TIME: 10 Min
TOTAL TIME: 40-70 Min
* 1 CUP = 237 ML
METHOD:
1. Wash / Clean mangoes from outside, dry and cut them in to small pieces and remove its seeds.
2. Put mangoes in a large mixing bow or tub. Add Salt & Turmeric Powder (Haldi) and Mix well.
3. Put the Mangoes in a plastic or glass container. Close the lid and leave it for 8 hours inside home. Do mix it every 2-3 hours. Keep the container at room temperature inside home. Do not keep in Sun!
4. After 8 hours the Mangoes would have given out its water. Strain the water from Mango and discard the water.
5. Keep the Mangoes in strainer for 15 mins so that water is completely drained.
6. Once water is drained, spread the mangoes on a clean cloth and put it under Sun for 1 day (8-9 hours).
7. In the evening put mangoes in a big container / bowl.
8. Coarsely grind Sauf (Fennel Seeds), Mustard Seeds (Rai), and Fenugreek Seeds (Methi) individually. Pulse it for 1-2 times only.
9. First spread Kalonji (Black Cumin) in a big bowl.
10. Next spread coarsely grinded Sauf (Fennel Seeds), then Coarsely Grinded Mustard Seeds, and lastly Coarsely Grinded Fenugreek Seeds/Methi Seeds.
11. Heat 250ml Mustard Oil on high flame till smoking point & then switch off the flame.
12. Pour hot oil over the Masala using a laddle. Masala will cook to an extent because of the hot oil.
13. Allow this mixture & oil to cool completely at room temperature.
14. Once the mixture has cooled mix it well.
15. Add Red Chilli Powder to the masala and mix well.
16. Add the prepared Masala in dried Mangoes & mix it very well.
17. Transfer the Mango Pickle to clean Plastic Container.
18. Tie a thin cotton cloth over the container tightly. Keep this Pickle under sun.
19. In the evening take the pickle inside. Remove the cloth & place the lid over the plastic container and close it tightly.
20. Repeat step 18 amd 10 for 4-5 days.
21. After 4-5 days transfer the pickle into the jar which you will store it in filling it to only 3/4 capacity.
22. Heat remaining Mustard Oil to smoking point and cool it completely.
23. Add the Oil in the Mango Pickle ensuring it is immersed completely.
24. Securely close the lid of container and store at room temperature inside home for 15-20 days.
25. You can use Fresh Mango Pickle after 15-20 days.
26. Sindhi Punjabi Mango Pickle is ready & can be stored for 1 year.
TIPS:
1. Do not wash Mango after cutting it. Wash and dry mangoes before cutting! If you get the Mangoes cut from market vendor then wipe it with clean cloth and remove its seeds Do not wash the mangoes after they are cut!
2. Ensure not to put mangoes for drying in steel container as it will start to rust and mangoes will spoil.
3. Do not grind masala much. Only pulse it 1 or 2 times! We want very coarsely grinded spices.
4. Spread the Masala in the above order only before putting hot oil! Each Masala needs to be cooked differently and so the one which needs to cook most is put on top.
5. Add Red Chilli only after the Masala has cooled down or it can burn due to hot oil and turn black in color. So add Red Chilli Powder only when the Masala is on room temperature & mix well.
6. The plastic container in which Mango pickle is dry should be clean and completely free of moisture. Or else the mangoes will get spoiled.
7. Always store pickle in plastic or glass container. Do not store in stainless steel jar or vessel. Pickle will catch rust & fungus.
8. Mustard Oil should be enough in quantity to immerse the pickle in it completely. If the pickle is not immersed in oil all time, it can spoil and can catch fungus on top.
9. In this recipe, against 5 Kg Raw Mangoes I have used 2 Litre Mustard Oil in total. You can add more or less to immerse the mangoes. Make sure to press the pickle in the oil properly.
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