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Aam ka khatta Meetha achar (mango sweet and sour pickle)

Servings:
Mango Chopping time: 15 minutes.
Keeping in Sun time: 1 hours.
Preparation time: 2 minutes.
Keeping time: 1 day.
Making sugar syrup time:10 minutes.
Cooking time: 5-6 minutes.
Total time: 33 minutes.

Pickles automatically enhance the taste and flavour of our meal. Aam ka khatta Meetha achar (mango sweet and sour pickle) goes very well with Aaloo Paratha, Kalongi Ajwain ka Paratha, Spring Onion Paratha or kids lunch boxes. I am very fond of this pickle and use to have it as a dessert after meal. The taste is awesome!

Ingredients:

Raw mango: 1 kg
Sugar: 750 gm.
Salt: 40 gm
Fenugreek seed: 1 teaspoon
Red chilli powder: 40 gm
Turmeric powder: 20 gm
Asafoetida: ½ teaspoon

Preparation:

Peel off and chop raw mango into small pieces, discarding inner soft white part of the seed, Put raw mango pieces into the sun for an hour.
Dry roast fenugreek seed, coarsely grind them. Keep aside.

Method:

Take a big mixing bowl/earthen pot, put raw and dry mango pieces along with turmeric powder, and salt mix properly with spatula (don’t use your hands), cover it and keep it at dry place. Keep it for over night or day (stir once in a day.) After a day the pieces become soft, you can put it into sun for a day by covering with thin cotton cloth.
Make “three string” of sugar syrup (sugar and ½ cup water bring it to boil and let it boil for 8-10 minutes).
Add prepared raw mango pieces (discard the water if there is any), bring it to boil, take out raw mango pieces and continue the boiling syrup for 4-5 minutes until desire consistency come. Add the asafoetida, roasted fenugreek powder & chilli powder, put off the flame. Aam ka khatta Meetha achar (mango sweet and sour pickle) is ready after it comes to normal temperature.
Store this pickle in a glass container. Serve with any meal.