Bihari Aam Ka Achaar

(Mango Pickle)
Contributed by:

Anupriya Sinha, Housewife Chennai

Ingredients
Raw Mango (which can be cut through the seeds) - 1 kg Salt - 250 gm Turmeric powder - 2 tbsp Mangraila (kalonji) - 1 and 1/2 tbsp Ajwain - 1 and 1/2 tbsp Fennel seeds (saunf) - 3 tbsp (lightly roasted and coarse ground) Fenugreek seeds (methi) - 2 tbsp (lightly roasted and coarse ground) Yellow Mustard seeds - 5 tbsp (finely ground) Deggi mirch powder - 1 and 1/2 tbsp Kashmiri mirch powder - 1and 1/2 tbsp Mustard oil (kachchi ghani) - 500 ml

Method of Preparation
1. Wash, dry and cut mangoes in the desired size (normally 1" cubes). Discard inner seeds. 2. Take the mango pieces in a large glass bowl, mix turmeric powder, sprinkle salt on top and cover. 3. Keep for 6-7 hrs, till the salt melts and water is released from mango. 4. Mix once and keep for at least 36 hrs, mixing once in a while. 5. Add all the spices and mix thoroughly. 6. Heat a kadai on high flame for 2-3 minutes and switch off the flame. 7. Pour mustard oil in the hot kadai and wait for 1 minute. 8. Add this mustard oil to the above mixture and mix. 9. Transfer the achaar to a glass jar, wait till it attains room temperature, and tighten lid. 10. Keep putting this jar in bright sunlight for a few days, till the achaar is done; i.e. the flavours of different spices combine into one and mango pieces become soft and well marinated in the masala. 11. Serve with fried snacks like Nimki, Mathari, Pakaudi, etc. or even with a meal, as an accompaniment* *Bhojan Dhakel ( ), as it is called in a local dialect in some families of north Bihar

Notes & Tips

1. You can also use black mustard seeds if you do not get yellow ones. You will, however, have to sacrifice the bright colour of the achaar, in that case. 2. If you cannot put achaar in sunlight, due to any reason, make sure to add some extra oil so that the achaar is fully submerged in it. The achaar will take a little longer to get ready, through this process. 3. Keep the jar partially covered while it is in sunlight. Tighten the lid only when the achaar cools down to room temperature, otherwise the moisture will condense inside the jar and spoil the achaar. 4. Always use clean and dry cutlery while serving achaar. This way it will stay longer without getting spoilt. 5. This is my mother's recipe of making "Bihari style Aam ka achaar". In those days, it was a normal practice in Bihar to make achaar at home, as we did not have so many readymade brands. I have eaten "aam ka achaar" in so many other Bihari households, but have never come come across such a gorgeous looking and of course tasty achaar, anywhere else.

Aam ka achaar (Aavakkaya)

Ingredients:

12 medium size raw mangoes 300 gms mustard powder 250 gms red chili powder 250 gms salt (not more than 150 to 200 gms if using iodised salt) 50 gms fenugreek seeds 1 1/2 kgs sesame seed oil optional peeled garlic flakes or Bengal gram whole/chic. peas) picked and cleaned

Preparation:
1. Leave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth. Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.

2.

Tips
For those who have never tried making this delicacy at home a few tips may come in handy.
1. 2. 3. Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid. Mangoes must be cleaned and dried properly. Wash and dry hands. No dampness should be allowed to creep in at any stage. Remember that the quantity is more on the day it is made. On the third day the level comes down. Mix it thoroughly. Many make it in a big container, since it is more convenient to mix well. Later it can be transferred to smaller bottles or jars.