Turmeric n mango achara

କଞ୍ଚା ଆମ୍ବ ଓ କଞ୍ଚା ହଳଦୀ ଆଚାର/Raw Mango n fresh turmeric pickle.. A few weeks  before the lockdown happened I had luckily made this pickle .Actually that time some fresh turmeric roots and some raw mangoes were there with me, so thought to give it a  try to make pickle  .Turmeric is indispensable in any Indian kitchen ,has numerous number of health benefits and raw  mango has its  own charm..when both blend together with some spices n mustard oil the taste is amazing..Being a huge fan of pickle,my meal is not complete without pickle... Little bit pickle is needed  each n every meal...but the store bought pickle never statisfies  my palate . So from last 2/3 yrs i have been preparing my own pickles according to my taste and use a  lots of seasonal veggies...Ahhh😍homemade things always has a  different charm . The one thing I always do before making any pickle is to make a huge batch of pickle masala at  once and then store it in an air tight container..then use it accordingly when it needed . 

Simple na..🤗

Here's the recipe

Ingredients:-

Mango - 1big one 

Fresh turmeric - 50gm

Mustardoil - 1cup

For pickle masala:- 

250 gm salt 

2 tsp jaggery powder- 4 tsp

2 tbsp turmeric powder

2 tbsp. red chilli powder

1 tbsp. heeng asafoetida

2 tbsp. saunf fennel

2 tbsp. kalonji onion seeds

3 tbsp. mustard seeds

1.5 tbsp. fenugreek seeds

Procedure for homemade pickle masala:-

*Lightly roasted saunf, and fenugreek seeds and grind them into fine powder. Roast the mustard seeds& black pepper and lightly pound them.

Now mix together salt, red chilli powder, kalonji,hing ,Jaggery powder along with the coarse spice powders. Keep this into a air tight container .*

(P.s :- increase the pickle masala ingredients amount if u want to make it in a large quantity  and want to  store it for further future 😊)

Method:-

1.Wash the mango n turmeric properly and peel the skin of both . Cut them into juliennes.

2. Apply  the pickle masala ( follow the procedure of how to make pickle masala)about 4/5 tbsp into the mango n turmeric juliennes .

3. Adjust the salt according to your taste.

4. Dry them for atleast one day.

5.Heat the  mustard oil  in medium heat till it reaches the smoking point,put some hing onto this. Then switch off .

6. Let the oil cool down. Then add the mango n turmeric into this.

7. Let the oil completely cover the pickle.

Put in a ceramic or glass jar.

8.Keep it in the sun again for atleast 7 days.

9.Your fresh turmeric n mango achaar is ready to use.