Yield: 1 Batch
|24 \N||Mangoes, unripe|
|1 tablespoon||Coriander seeds|
|1 tablespoon||White cumin seeds|
|1 tablespoon||Mustard seeds|
|1 tablespoon||Onion seeds|
|1 tablespoon||Ground garlic|
|1 cup||Red chilli powder|
|\N \N||Compiled by Imran Chaudhary|
Wash the mangoes and wipe dry. Cut into quarters.
Mix the salt into the mangoes and spread out on a tray or baking tin and dry in the sun 2 or 3 days, until the skin of the fruit becomes soft and pliable.
Fry all the whole spices in 2 cups of the oil until they are light brown.
Remove from the oil and grind to a smooth paste. Set aside.
Put the rest of the oil in a saucepan and heat well. Add all the ground spices and stir for 1 minute. Add all the dry mangoes.
Stir together over fire very briefly and remove immediately.
Allow to cool completely to room temperature. When cool, place the achar in airtight containers and store at room temperature. This achar can be preserved for at least one year.