Assamese Mango Pickle Recipe

জনপ্ৰিয় অসমীয়া আমৰ আচাৰ ৰন্ধনপ্ৰণালী

Ingredients for the Assamese Mango Pickle Recipe

• 4-5 raw green mangoes
• 1 cup mustard oil
• 1 teaspoon fenugreek seeds
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust according to your spice preference)
• Salt to taste
• Jaggery (optional), grated or powdered.

Step-by-Step Instructions for Assamese Mango Pickle Recipe

Step 1

Wash the mangoes thoroughly and pat them dry. Cut them into small, bite-sized pieces. Remove the seeds and discard them.

Step 2

In a mixing bowl, add the mango pieces and sprinkle salt over them. Toss well to ensure mangoes are coated with salt. Cover the bowl and let it sit for 2-3 hours. This process removes excess moisture from mangoes.

Step 3

After 2-3 hours, you will notice that the mangoes have released some liquid. Drain the liquid from the bowl.

Step 4

In a small pan, heat mustard oil until smoking point. Turn off the heat and let the oil cool to room temperature. This helps to remove the pungent smell from mustard oil.

Step 5

In a separate pan, dry roast fenugreek and mustard seeds until they turn slightly darker and release a pleasant aroma. Allow them to cool and grind them into a fine powder.

Step 6

In a large mixing bowl, combine the mango pieces, mustard-fenugreek powder, turmeric powder, red chili powder, and jaggery (if using). Mix everything well, ensuring the mango pieces are coated with spices.

Step 7

Pour the cooled mustard oil over the mango mixture and mix thoroughly. The oil should fully coat the mango pieces.

Step 8

Transfer the pickle into a clean, airtight glass jar. Ensure that the pickle is completely submerged in the oil. This helps in preserving the pickle and preventing spoilage.

Step 9

Close the jar tightly and store it in a cool, dry place for at least a week to allow the flavors to develop. Shake the jar occasionally to distribute the spices evenly.

Step 10

After a week, your Assamese mango pickle is ready to enjoy! Serve it as a condiment with rice, roti, or any meal of your choice. It can be stored for several months in a cool, dry place.

উপাদানসমূহ:

• 4-5 কেঁচা সেউজীয়া আম
• 1 কাপ সৰিয়হতেল
• 1 চাহ চামুচ মেথিৰ বীজ
• 1 টেবল চামুচ সৰিয়হৰ গুটি
• 1 চাহ চামুচ হালধি গুৰি
• 1 চাহ চামুচ ৰঙা জলকীয়া গুৰি (আপোনাৰ মচলাৰ পছন্দ অনুসৰি মিলাওক)
• সোৱাদ অনুসৰি নিমখ
• গুড় (বৈকল্পিক), কটা বা গুৰি কৰা

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