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Am Ka Achar - Green Mango Pickle

Cindy - http://lucindaslife-lucinda.blogspot.com/
This recipe uses fresh green mangoes but you can substitute salted dried Mango from shops. (edtors note: Most mangoes you buy in supermarkets are generally rock hard and perfect for the job if you can't find the little green mangoes from Asian supermarkets).

12 green mangoes or 500g salted dried mango
50 large red or green chillies - (deseed them to take out the heat - you need the sweetness from the chili for this recipe)*
kitchen salt
2 1/2 cups malt vinegar
2 teaspoons fenugreek seeds
1/2 cup peeled garlic cloves
1/2 cup chopped fresh ginger
1/2 cup ground cumin
1/2 cup ground coriander
5 cups oil, preferably mustard oil
2 tb black mustard seeds
2 tb curry leaves
1 1/2 tb fennel seeds
1 tb ground turmeric
1 tb chilli powder - or to taste. (try just omitting it)
2 1/2 tb salt or to taste

Wash Mangoes well and cut into 8 sections each. The mangoes for this pickle should be so unripe that it is possible to cut through the seed and kernel without tooo much effort. Split chillies in halves almost up to the stem end. Sprinkle mangoes and chillies with salt and dry in the sun 3 days. Omit this process if using the salted dried mango from the shops.

In a small amount of vinegar soak the fenugreek seeds overnight. Next day put the soaked seeds, garlic ginger, cummin and coriander in container of of electric blender. Add enough vinegar to facilitate blending and blend on high speed until a smmoth puree results.

In an enamel or stainless steel pan heat the oil. Remove from heat and add the mustard seeds, curry leaves, fennel and black cummin seeds, tumeric and chilli powder, then the blended mixture. Returnto heat and fry, stirring constantly with wooden spoon, for 2 minutes. Add salted mangoes, chillies and any remaining vinegar. Bring to the boil, then reduce heat and simmer uncoveredfor 30 minutes or longeruntil oil rises to the top and the spices smell cooked. Add salt to taste, cool and bottle in sterilised jars. Oil should cover the top of the pickle. If it does not, heat more oil and top up the jars.

Always use a dry spoon when taking pickle from the jar and it should keep for years.

*Get the large, long red or green chillies. The seeds are what has the heat in them and by removing these you will omit the majority of the heat. You still need some chilli as it is some chemical within the chilli that helps with the preservation process. Maybe try reducing the number by half?

This is from Charmaines solomons complete asian cookbook. It is old as the hills but has some of the best (and most authentic) recipes I have ever tried in it.

I have an Indian friend who has also used these recipes and loves them.