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Preparation Time : 4320
Cook Time : 4320
Total Time : 8640
Ripe but hard Mango 5 kgs
Jeggery 1/2 kgs
Fennel seeds 2 tbsp
Fenugreek seeds 1 tbsp
Cumin seeds 3 tbsp
Chilly powder 1 1/2 tsp
Mustard oil 2 cups
Salt 1 tsp
First we will make Aamba chara. Wash and wipe mangoes.
Now peel off mangoes. Take a sharp knife. Now cut marks in thin slices lengthwise till end of seed. Now take out very carefully with the help of knife.
Now put mango slices for drying in the sunlight. Flip it after 3 hours. It will take 2-3 days for complete drying according to hottness of sunlight.
In mean time we'll do preparation of pickle. Heat a heavy bottom pan on medium heat. Dry roast all spices one by one till aroma comes out. Let it cool down. Now make fine powder in grinder jar.
Heat mustard oil on high flame till smoke comes out. Switch off the the gas flame. Cool down completely.
Take a heavy bottom kadai or big deep pot. Break jeggery in small pieces. Put jeggery, 1 cup water in pan and start boiling on high flame.
Take out dirt from sirup while boiling with help of spoon. Once it starts little thicken reduce flame on low heat. Now add mustard oil slowly - slowly in sirup. Stir continuously while all this process.
Mix all dry spices, salt in a bowl. First add spices mix then dry mango pieces in sirup and stir very well. Cook it for 5 minutes so all spices and jeggery sirup will be coated evenly.
Switch off the gas station. Cool it down naturally.
Keep this pickle in sunlight for 2-3 days. When it cool down completely keep in a clean dry jar. Now it's ready for serve. This pickle lasts for more than 2 yrs. So those are mango lovers can make it in large quantity.
It taste is like khatta - mitha aam ka achar but very unusual and demanding. Kids love this pickle.
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