Aam – Nimboo Ka Achaar
Ingredients
- Quantity: 2.5 kgs. (Appx.)
- 1 kg. mango
- 500 gm. lemons (nimboo)
- 300 gm. salt
- 75 gms. fenugreek seeds (methidana)
- 30 gms. nigella (kalaunji)
- 30 gms. turmeric (haldi) powder
- 30 gms. red chilli ground
- 30 gms. black pepper (kali mirch)
- 3 cups black mustard (sarson) oil
Method
Wash and wipe mangoes and lemons and chop them in four pieces each. Remove stones from the mangoes.
Put salt on these pieces and fill them in a glass jar or in a steel sieve and keep it under the Sun.
Coarsely grind methidana and kalaunji and mix with the other masalas. Add sufficient oil to mix all the ingredients together to a paste.
Mix well nimboo and mango pieces with this paste after 5-6 days. Fill it in a martban. Cover and keep under the Sun. Shake and turn the ingredients daily.
Add the remaining oil after 15 days. The quantity of oil should be enough to keep the pickles merged in it. Accordingly, the quantity of oil should be increased or decreased.
The pickle can be consumed after two days.