Saturday, 23 May 2020

Amer Jhal Aachar



This is a spicy raw mango pickle from Bengal. It’s made without cooking, The pickle is with wet paste,  dry spice powder and mustard oil. This pickle can be eaten by rice dal, paratha or luchi.

Wet Paste
Ingredients 
3 tbsp Mustard seeds
10 Green Chillies
2 inches of Ginger cut into pieces 
1/2 cup Vinegar 

Method 
Grind all the above ingredients into a paste.

Dry Spice Powder 
Ingredients 
2 tsp Cumin seeds
2 tsp Coriander seeds 
2 tsp Fennel seeds
1 tsp Nigella seeds
1/4 tsp Fenugreek seeds
5 Dry Red Chillies

Method 
Dry roast all the ingredients, cool it and grind the ingredients into a powder. 

Jhal Achaar 
Ingredients 
1 kg Raw Mango washed, dried and cut into medium size pieces 
1 tsp Turmeric powder 
1 tsp Kashmiri Chilli Powder 
2 tbsp grated Jaggery 
Wet paste
Dry spice powder 
1/2 tsp Dry Roasted Panch Phoran 
3 to 4 Roasted Dry Red Chillies 
Mustard Oil enough to soak the mango pieces

Method 
Take the mango pieces, add the turmeric and salt. Spread the mango pieces on a cloth and sun dry it for 3 to 4 hours. Heat the mustard oil and cool  the mustard oil down. Take the mango pieces in a bowl, add the salt, chilli powder, dry spice powder, jaggery and wet paste. Mix all the ingredients together very well. Add the mustard oil and transfer the pickle in a clean glass jar. Add the dry roasted panch phoran and roasted dry chillies. Keep it in the sun for few day. Keep a check, if required add more salt. Once ready the mangoes will become soft in oil. 







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