MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aam Ka Achaar (Indian Green Mango Pickle)
 Categories: Indian, Pickles
      Yield: 16 Oz
 
      1 lb Green mangoes
      2 ts Fennel seeds (saunf)
      2 ts Fenugreek seeds (methi)
    3/4 ts Nigella seeds (kalonji)
    1/2 ts Yellow mustard seeds
      2 ts Brown mustard seeds (rai)
  1 1/2 ts Turmeric powder
      1 ts Red chili powder; to taste
    1/4 ts Powdered asafoetida (hing)
  1 1/2 ts Salt; more if required
    250 ml Virgin mustard oil;
           - up to 300 ml, divided
 
  Never under salt the pickle, it will go bad within few weeks.
  
  If you do not like the strong taste of mustard oil, you can heat it
  up to do away the raw smell, cool down and then add.
  
  The kind of mangoes I used were really tart and so the pickle came out
  quite tangy.
  
  If you do not get pickling mangoes, add some amchoor (dry mango
  powder) to the recipe for a tart note.
  
  This is not an instant pickle recipe, the pickle is sun fermented and
  takes 7 to 10 days to mature and get ready to consume.
  
  Wash and pat dry the mangoes. Cut and discard the top stem and then
  cut them into half, remove and discard the seed & membrane and then
  cut into small cubes. Layer the cubes on a wide plate, sprinkle 1/2
  ts of salt and let sit in sun for 1 to 2 days until the skins starts
  to dry on edges and turning pale green. At the end of the day, remove
  and discard any liquid that has collected.
  
  Using your coffee grinder, coarsely pulse the saunf, methi, kalonji,
  and mustard seeds. In a small bowl mix these with turmeric, chili and
  hing, mix well.
  
  Place the mango pieces in a wide glass dish (I use my pyrex) and add
  the spices mixed before. Sprinkle the salt.
  
  With a clean and dry spoon or fingers, mix well such that spices and
  salt loosely stick to mango pieces. Add 150 ml of mustard oil and mix
  it well. At this point, the achaar will have a very strong smell and
  a bitter taste but that's okay. Allow it to stand in full sun for 2
  days. Try to stir the achaar once or twice a day with a clean, dry
  spoon.
  
  On the 3rd day transfer the achaar into a glass or porcelain jar,
  check and adjust the salt and top with remaining oil and mix well.
  Cover the mouth of the jar with a muslin cloth, tie with a string and
  let mature for 7 to 10 days in sun. (This time will depend on the
  strength of sun in the area you live). Stir the contents once or
  twice a day.
  
  At the end of sun fermentation, the skin of the mango would be
  brownish and the strong, bitter taste will go away. Store at room
  temperature for up to 10 to 12 months. Always use a clean spoon to
  serve the pickle.
  
  Recipe by sanjuro
  
  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  aam-ka-achaar---indian-green-mango-pickle.txt>
 
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