Aam Tel (Sun Dried Raw Mango Pickle in oil)

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This is a traditional Bengali mango pickle which is made with freash raw mango. Its a sun dried raw mango pickle in oil. Being a Bengali, the oil of this pickle is one of the most important ingredient for "Jhalmuri or Muri Makha" (Spicy Puffed Rice) at my kitchen. This is very popular in my home. One more food which we used to eat with this oil of pickle, i.e. "Panta bhat"(Overnight Fermented Rice). We also like this pickle with paratha, chapati, roti, or steamed rice. Here you should use mustard oil.
Lets go to the recipe.

Preparation Time : 15 minutes

Cook Time       : 7 minutes

Serves            : 30 people

Ingredients:

  • Raw Mango- 2 pieces(300 gram)
  • For marinate the raw mango,
    • Salt to taste
    • Turmeric powder- 1/2 teaspoon
  • Mustard oil- 1 cup
  • Whole spices for tempering the oil,
    • Coriander seeds(lightly crushed)- 1 tablespoon
    • Dry Red chilli- 1 pieces
    • Fenugreek seeds- 1 teaspoon
    • Cumin seeds- 1 teaspoon
    • Nigella seeds- 1 teaspoon
    • Panch phoron(Bengali 5 spice mix)- 1 teaspoon
    • Brown mustard seeds- 1 teaspoon
    • Asafoetida- 1 teaspoon
    • Fennel seeds- 1 teaspoon
    • Turmeric powder- 1 teaspoon
    • Kashmiri Red chilli powder- 1 tablespoon
  • Whole spices for roasted ground spice,
    • Cumin seeds- 1 tablespoon
    • Fenugreek seeds- 1 teaspoon
    • Fennel seeds- 1 teaspoon
    • Panch phoron- 1 teaspoon
    • Dry red chilli- 2 piece
  • Mustard powder- 1 tablespoon
  • Green chilli- 4-5 pieces
  • salt to taste
  • White Vinegar- 2 tablespoon

How to Make:

  1. Firstly, you have to cut the mango into small pieces. Before that discard the stem. Remove the seed from mango.
  2. Then marinate it with salt and turmeric powder.
  3. Now place all the mangoes into a clean and dry plate. 
  4. Leave it under the sun light to dry for 2-3 days.
  5. After that, heat oil in a pan.
  6. Then add all spices for the tampering in oil except turmeric powder and kashmiri red chilli powder. Let it crackle.
  7. Then add turmeric and red chilli powder in oil and mix it. Turn off the flame.
  8. Keep aside to cool down completely.
  9. Now take another pan and add all spices for dry roast.
  10. Roast it until it changes the colour.
  11. Then when it cools down, transfer into a spice grinder and ground it.
  12. Now take a sterilized dry glass jar to store the pickle.
  13. Transfer the sun dried mangoes into the jar.
  14. Then pour the tempered oil into it.
  15. Add grounded spices, mustard powder and salt into it.
  16. Add vinegar and green chilli(broken) into it.
  17. Give it a good stir.
  18. Cover and keep it for sun bath to mature the pickle for atleast 7 days.
  19. Then its ready to serve. Enjoy with roti, chapati, paratha or rice. The best use of this pickle to make "Bengali Jhalmuri"(Spicy Puffed Rice)
  20. To give a long life to your pickle, always use a clean & dry spoon.

My Tip: 

  • For making the pickle, always use dry and clean spoon and vessels. It will give your pickle a long life.
  • For pickle,Indian pickle, always salt should be higher .Its a thumb rule for pickle.But you can adjust as per taste.
  • Pickle should be sink in oil completely. It will keep your pickle freash throughout the year.
  • Please don't use any other oil because mustard oil is a mandatory ingredients for this recipe.

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