Name: Bijli Wala Whole (Sabut) Kacchhi Ambi Ka Achar
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1/4 teaspoon Fenugreek seeds; 1 tbsp Mustard seeds; 1 teaspoon Onion seeds (kalonji); 2 teaspoon Aniseeds (Saunf); 1 teaspoon Cumin powder; 1/2 teaspoon Asafoetida; 1 teaspoon Kashmiri red chili powder; 1 teaspoon Reshumpatti mirch powder; 2 teaspoon Turmeric Powder; 2 tbsp Salt; 1/2 kg Mustard oil; 1 teaspoon Vinegar

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Recipes

(This pickle should be made in April last or up to 15 May when guthli of raw mango is soft .We can check it by cutting the raw mango with knife into two halves.)whole peeled mangoes pickled with oil and spices.

Prep Time 15

Cook Time 5

Total Time 20

Served AsSnacks

CuisineIndian

Recipe Taste Salty, Tangy

Servings

Ingredients

For coarsely ground masala

Other masalas

Instructions

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Wash and wipe mangoes to dry them. Peel the whole Mangoes .Do not cut them.
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Add half the salt and turmeric powder to the whole mangoes and leave it for 7-8 hours. Mangoes will leave salted water. Pick the mangoes from water and dry them in hot sun
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Heat oil in a pan to the smoking point and make it cool. Keep aside half the oil to use later.
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Add coarsely ground masala, red chili powder, reshumpatti mirch powder, turmeric powder & remaining salt to half the oil.
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Add the vinegar & mix all the ingredients well. When fully cool keep it in jar. Add remaining mustard oil. Tie the jar with muslin cloth & keep it in sun. This pickle will be ready in 3 to 4 days to eat.