Sweet and sour mango pickle (aam er tok mishti achar)

Sweet and sour mango pickle (aam er tok mishti achar)

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Sweet and sour mango pickle (aam er tok mishti achar):

Ingredients:

1. Raw mango: 1 kg (8 pieces)
2. Sugar: 1 and 1/2 cup (you can increase the quantity)
3. Dark Vinegar: 1cup
4. Mustard Oil: 1 cup
5. Ginger paste: 1 tbsp (use vinegar for making paste, not water)
6. Garlic paste: 1tbsp (use vinegar for making paste, not water)
7. Red chilli paste: 1tbsp (use vinegar for making paste, not water)
8. Panch phoron powder: 1tbsp
9. Mustard paste: 1tbsp (use vinegar for making paste, not water)
10. Salt as needed

Instructions:

Cut the mangoes in half, remove the seed and further cut them into one inch cubes with skin.
Wash the mangoes and dry them completely using a dry cloth and making sure there is no moisture.
In a large bowl put the mango with 1/4cup salt and mix it well.
Set aside for overnight and mix occasionally using a wooden spoon. Mix and by this time there will be some salty water.
Drain the water using a strainer.
Heat oil in a heavy pan, add all paste and powder ingredients and vinegar. Stir well and cook for 2 min. add mango and mix well. Cover and cook for 20 min.
Open the lid and add sugar and stir occasionally. Cook on medium heat until the sugar syrup is dissolved and the mango pieces are soft and translucent.
When the sugar syrup is become thick turn off the heat.
Best flavor and tenderness in the pickle comes after couple of days.
This pickle can be stored around a year.
Enjoy…
 
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