No Oil Mango Pickle With Jaggery

Name: No Oil Mango Pickle With Jaggery
Ingredients: 3 to 4 small to medium sized raw unripe green mangoes rinsed (peeled and chopped, approximate 3.5 to 4 cups of chopped mangoes); 1 tablespoon nigella seeds ((kalonji)); ½ tablespoon fenugreek seeds ((methi seeds or methi dana)); 1 to 1.5 tablespoons red chilli powder ((lal mirch powder)); 1 to 1.5 cup powdered jaggery (or sugar – add more if required); salt (as required)

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Servings: 1

Cost: $7.82 /serving

Author : Dassana Amit

Ingredients

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3 to 4 small to medium sized raw unripe green mangoes rinsed (peeled and chopped, approximate 3.5 to 4 cups of chopped mangoes)1 tablespoon nigella seeds ((kalonji))½ tablespoon fenugreek seeds ((methi seeds or methi dana))1 to 1.5 tablespoons red chilli powder ((lal mirch powder))1 to 1.5 cup powdered jaggery (or sugar – add more if required)salt (as required)

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Instructions

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Step 1

Firstly wash and wipe dry the raw unripe green mangoes.

Step 2

Peel the skin and chop the mangoes into bite-sized pieces or small pieces. Discard the seeds

Step 3

Collect these in a steel or ceramic bowl.

Step 4

Now add nigella seeds, fenugreek seeds, red chilli powder, salt and jaggery.  Mix well.

Step 5

The jaggery will melt and the whole mixture will look watery.

Step 6

Keep in the sun for 2 to 3 days till the jaggery syrup thickens and the mango pieces tenderize a bit. While keeping in sunlight, cover the bowl with a fine sieve or a thin muslin cloth, so that dust etc does not fall on the pickle.

Step 7

Instead of drying in the sun you can also just cook everything together till most of the water evaporates and you get a sticky consistency in the sugar syrup.

Step 8

Store aam ka achar in a clean or sterilized jar.

Step 9

Keep the pickle in a cool dark place or keep in the refrigerator.

Step 10

Enjoy the sweet and sour mango pickle just plain or with your meals.