Manga Achar

Ingredients

3 Raw Manago cut into small pieces

10 Garlic Pods thinly Sliced

½ inch Ginger thinly sliced

1 tsp Mustard coarsely crushed

½ tsp Mustard seeds

¾ tsp Asafoetida

½ tsp Fenugreek Powder

2 stem Curry Leaves

¼ tsp Turmeric Powder

1 ½ tbsp Chilly Powder

¾ cup Hot Water

¼ cup Vinegar

5 tbsp Gingelly Oil

2 tsp Salt

Directions

Marinate cut mango with 1 tsp salt, coarsely ground mustard, asafoetida, fenugreek powder and 1 stem of curry leaves.

Rest Mango for 1 hour.

In a pan, heat gingelly oil and allow mustard to splatter.

Then add curry leaves and sauté for few seconds.

Add garlic and ginger and sauté for a minute.

Lower the heat to lowest and add turmeric powder and chilly powder.

Sauté for a 30 seconds and bring heat to medium then add hot water, vinegar and rest of salt.

Allow mix to boil.

Turn off the heat and pour the mix onto marinated manago and mix thoroughly.

Taste for salt and add if necessary.

Allow mango to cool down completely and then bottle them.

Manga achar ready to serve.

Notes

Manga acahar can stay outside for couple days but it must be refrigerated right after.