Name: Sweet and Sour Mango Pickle (Bengali style Tok Misti Aam er Achar) recipe by Chitrangada Kundu at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: Raw Mango : 1 kilo; Sugarcane jaggery : 1 kilo; Fennel seed : 1 tsp; Cumin seed : 1 tsp; Fenugreek seed : 1 tsp; Nigella seed : 1 tsp; Mustard seed : 1 tsp; Dry red chili : 4-5; Mustard oil : 1 tsp; Turmeric Powder as required; Salt as required

ABOUT Sweet and Sour Mango Pickle (Bengali style Tok Misti Aam er Achar) RECIPE

Summer is the season for mangoes. Here is an heirloom recipe for making sweet and sour mango pickle from raw mangoes using jaggery and spices

Ingredients Serving: 10

Raw Mango : 1 kilo
Sugarcane jaggery : 1 kilo
Fennel seed : 1 tsp
Cumin seed : 1 tsp
Fenugreek seed : 1 tsp
Nigella seed : 1 tsp
Mustard seed : 1 tsp
Dry red chili : 4-5
Mustard oil : 1 tsp
Turmeric Powder as required
Salt as required

Instructions

Cut raw mango into wedges, smear with salt and turmeric, dry under the sun for 3-4 hrs.
Dry roast whole spices and two dry red chili, coarsely ground them, keep aside.
Melt the jaggery with little water.
In a pan, heat mustard oil, add 1 teaspoon of the spice and remaining red chilies. Add mango, stir, add jaggery. Cook till mango is cooked. Boil for 3-4 min. Sprinkle rest of the ground spices.
Keep in a sterilized glass jar, cure under hot sun for 6-7 days.

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