Aamb Da Achar Tangy and fiery raw mango accompaniment. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 15 Feb 2016 in Recipes Veg New Update Main Ingredients Raw Mango, Turmeric powder Cuisine Indian Course Pickles, Jams and Chutneys Prep Time 11-15 minutes Cook time 6-10 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Aamb Da Achar 500 grams Raw Mango 2 teaspoons Turmeric powder to taste Salt 3 tablespoons Salt 4 tablespoons Fennel seeds (saunf) 3 tablespoons Mustard seeds 1/2 teaspoon Onion seeds (kalonji) 2 teaspoon Coriander seeds 1 teaspoon Cumin seeds 2 tablespoons Red chilli powder (deghi mirch) a large pinch Asafoetida 1 1/2 cups Mustard oil Method Wash and wipe mangoes. Cut them into half, remove seed and then cut into three fourth inch sized cubes. Apply turmeric powder and salt, rub nicely and then keep it for half an hour. Drain out excess moisture. Grind fenugreek seeds, fennel seeds, mustard seeds, onion seeds, coriander seeds and cumin seeds to a coarse powder. Heat mustard oil until smoking point, remove and let it cool. Mix coarsely ground powder with red chilli powder and asafoetida. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces.Mix thoroughly. Put this into an earthenware jar and pour the remaining mustard oil. Cover the jar with a muslin cloth and keep it in the sun for ten to twelve days. Make sure you stir the contents of the jar for the first two days at least once a day. This is to ensure that the mango pieces are always in contact with the oil. Nutrition Info Calories 424 Carbohydrates 65.7 Protein 12.1 Fat 12.3 Other Fiber 26.7 gm #Asafoetida #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article