Name: Sindhi Potli Pickle - Ambriyun Jee Kadukash Jo Achaar recipe by Shobha Keshwani at BetterButter
Yield: 0
Ingredients: Raw mangoes 6 -8; Mustard oil 1/4 cup; Kalonji / onion seeds 1 tbsp; Fennel seeds 1 tbsp; Crushed fenugreek seeds 1 tsp; Turmeric powder 2 tsp; Red chilli powder 1 tsp; Asafoetida 1/2 tsp; Jaggery or sugar 1-2 tsps; Salt to taste; Garlic pods - lightly crushed or whole (one for each potli); Vinegar 1/2 cup; Boiled and cooled water - about 2 cups ( or as per the capacity of the jar ); Muslin cloth - cut into 5" x 5" squares; A Sterilized glass jar with a plastic lid

ABOUT Sindhi Potli Pickle - Ambriyun Jee Kadukash Jo Achaar RECIPE

This is a traditional Sindhi pickle that I had eaten during my childhood at my nani's place. " Potli Pickle". Grated mango is pickled in small bundles of muslin cloth.

Ingredients Serving: 0

Raw mangoes 6 -8
Mustard oil 1/4 cup
Kalonji / onion seeds 1 tbsp
Fennel seeds 1 tbsp
Crushed fenugreek seeds 1 tsp
Turmeric powder 2 tsp
Red chilli powder 1 tsp
Asafoetida 1/2 tsp
Jaggery or sugar 1-2 tsps
Salt to taste
Garlic pods - lightly crushed or whole (one for each potli)
Vinegar 1/2 cup
Boiled and cooled water - about 2 cups ( or as per the capacity of the jar )
Muslin cloth - cut into 5" x 5" squares
A Sterilized glass jar with a plastic lid

Instructions

Wash the mangoes and wipe them with a kitchen cloth.
Peel and grate the mangoes.
Mix all the ingredients mentioned in the list except garlic. Also mix half the quantity of mustard oil.
In a jar take the boiled and cooled water and add the vinegar, remaining oil and some turmeric and salt.
Now take a piece of muslin cloth and spoon a portion of the grated pickle mix that you have prepared.
Place a garlic piece either whole or lightly crushed in the center.
Tie the bundles by bringing the corners together or use a thread. Do not make a tight bundle.
Immerse these bundles into the jar and cover the lid.
Keep them in the sunlight for 2-3 weeks.

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