Pyaz Aur Aam Ka Achar | Onion & Raw Mango Pickle.
This instant Indian onion and raw mango pickle pairs well with all kind of Indian food. This one is my mum’s recipe and has never disappointed so far. I love wrapping it in between parathas and chomping on them. Oh so good!
How to make this –
1 cup shallots – peeled, also cut the little larger ones in half.
1/2 cup raw mango – grated
1/3 cup mustard oil
1.5 tbsp salt
2 tsp red chilli powder
1 tsp turmeric powder
1.5 tbsp fennel seeds/saunf
1/2 tsp fenugreek seeds/methi dana
1/2 tsp yellow mustard
1/4 – 1/3 tsp hing
1/2 tsp kalonji/nigella seeds
1/2 tsp sugar
2 tsp ginger – grated
4-5 green chillies – sliced
Rinse the peeled shallots and keep it to dry under fan or in sun for a day. There should be no moisture. Also lightly grease a plate and spread the grated raw mango and let it dry for a day. After drying raw mango will reduce in quantity.
Roughly crush/pound fennel seeds, fenugreek seeds and yellow mustard.
Mix shallots, raw mango, ginger, salt, sugar, the crushed fennel mix, green chillies, red chilli powder.
Heat mustard oil until it smokes and let it cool down for a min. Add hing and kalonji and they would sizzle.
Pour this over the shallots and raw mango mix.
Mix everything well and keep in glass/ceramic or non reactive material bowl/jar. Cover the bowl with muslin cloth or fix the lid of the jar and keep it in room temperature for a day. Then refrigerate it for another day. It’s ready to eat just after a day but I like to wait for another day until it has matured more after refrigeration.
Enjoy with dal rice or parathas!
Note – Salt should be little on the higher side while making but it assimilates well later. Adjust as per taste.
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