Janvi Singh
Crude mangoes, red stew powder, turmeric powder, fenugreek seeds, mustard seeds, salt, mustard oil.
Take firm, unripe mangoes for pickling. Wash and dry them completely. Cut the mangoes into dainty strips, wedges or little solid shapes.
In a huge bowl, join dry flavors including red stew powder, turmeric powder, fenugreek seeds, mustard seeds, and salt.
Heat mustard oil in a dish until it begins smoking marginally. Then, let the oil cool a little
Add the cooled oil and flavor combination to the bowl with the arranged mangoes. Guarantee all the mango pieces are all around covered with the flavors.
Customarily, aam achar is left to sunbathe for a couple of days in a glass container. This permits the flavors to create and smooth. So dry it in the sun.
Close the container firmly and store it in a cool, dry spot. The pickle will develop and foster its full flavor profile over the long run.