Story: Do you ever decide to eat only one round of panipuri - and - more importantly - can you stick to that decision in that moment of weakness when the thelewala is serving the last puri? Or do you say "भैय्या और एक प्लेट देना।" before you realize it? As for me - I don't even bother to put an upper limit when it comes to certain food items.
Like fresh made raw mango pickle (lonacha/achar).. how can you and why should you stop yourself?!
'Tis the achar/pickle making season here in India. I got some fresh raw mangoes from my cousin's farm. I had to make this achar and share with ya'll..
Source: Aai
Time: 6-8 hours
Ingredients:
- 3 raw mangoes - cut into cubes
- 75 ml sesame oil (may be half katori or so)
- Suhana lonache masala 200 gm
- 1/2 tsp hing/asaphoetida powder
- 2 tbsp salt
- 1/2 tsp turmeric powder
Heat the sesame oil to its smoking point and then let it cool down completely. You can test the temperature of the oil by adding a mustard seed to the oil. The mustard seed will pop once the oil is hot enough.
Apply turmeric powder and a tsp of salt to the raw mango pieces and mix well. Keep this mixture covered for 4-6 hours.
When the mango pieces have soaked-in the turmeric and salt - taste a few pieces - they are just divine!
Mix Suhana lonache masala with the oil and hing. Apply this mixture to the mango pieces and let them sit over night in an air-tight glass container. (I put the bowl in the fridge because I like the mango to be a bit crunchy). Next day mix the achar really well and it's ready to eat. Like any pickle, it only gets better with time.
Notes:
1. I like my pickles a bit salty - feel free to adjust the salt level as per taste
2. Traditionally there is a lot more oil used in pickles as a preservative. Because we have refrigerators, we can use lot less oil without compromising on taste. I have adjusted the oil quantity accordingly.
Finally, I will leave you with another best-seller pickle recipe - Achar Rangbiranga. Enjoy!
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