Bihari aam ka achaar
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Raw mango pieces cured in mustard oil with fennel, nigella and mustard, matured in the sun.
Region: BiharOccasion: Made in early summer; eaten all yearTime: 1 hour + 7–10 days in the sunServes: About 1 kgVegan
Ingredients
- 1 kg firm raw mangoes, washed, dried and cut into pieces with the stone shell
- 4 tbsp salt
- 1 tbsp turmeric
- 3 tbsp mustard seeds, coarsely ground
- 2 tbsp fennel seeds, coarsely ground
- 1 tbsp nigella seeds
- 1 tsp fenugreek seeds, coarsely ground
- 2 tbsp red chilli powder
- 1½ cups mustard oil
Method
- Rub the mango pieces with salt and turmeric and leave them in the sun for a day to remove extra moisture.
- Heat the mustard oil until it smokes, then cool it completely.
- Mix all the spices with the mango pieces and half the oil.
- Pack into a clean, dry glass or ceramic jar and pour in the rest of the oil so the mango is covered.
- Keep the jar in the sun for 7–10 days, shaking it daily, until the mango softens and turns tangy.
History
Making mango pickle in the summer and keeping it through the year is a household tradition across Bihar.
Significance
Pickle-making is often a shared family activity in summer, and home-made achaar goes with almost every meal.