Simple Way to Prepare Perfect Mango Atchar/Pickle
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We hope you got insight from reading it, now let's go back to mango atchar/pickle recipe. You can have mango atchar/pickle using 7 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Mango Atchar/Pickle:
- Get 3 cups of hard green baby mangoes sliced into bite sized pieces.
- Provide 3 Tbsp of mustard seeds (half to be crushed and half left whole).
- Prepare 2 Tbsp of atchar masala.
- Prepare 1 Tbsp of salt.
- You need 4 Tbsp of red chilli powder.
- Take 4 cloves of garlic (thinly crushed).
- You need of Cooking oil.
Instructions to make Mango Atchar/Pickle:
- Place mango pieces in an airy container and sundry for a whole day. This takes out some unnecessary moisture in your mangoes.
- Transfer mangoes to a bowl and add salt, mustard powder/seeds, masala, chilli powder, and garlic. Stir the mixture together then add a few tablespoons of oil (2 to 3). Stir the mixture again until it looks wet and completely combined (spices stick to the mangoes...make sure not too many spices are loose).
- Cover the container with a tight lid and let sit for 24hrs. This gives the mangoes time to release some of their remaining juices and to fully incorporate with the rest of the ingredients.
- Meanwhile, estimate how much oil you'd need to cover the top of the contents when it's time to transfer your atchar into a jar. Heat the oil until it almost burns then cool it back to room temperature.
- Once the oil has cool, transfer the mango atchar into a jar, 2 spoonfuls at a time and adding oil after each time until all the contents get into the jar. Add oil one last time until it just covers the top of the atchar. DO NOT STIR! as this will detach the spices from the mangoes. You want to make sure that as you eat your atchar everything in the jar is running out at the same time, otherwise to remain with a spice mix that you do not want to eat by itself in the end.
- You can either refrigerate your mango atchar right away and consume within a month or allow to mature in the sun for a week and keep longer.
- Enjoy with curry dishes or anything that meets your fancy!.
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