Preparing pickle at home is a way of experiencing true Indian cuisine. In Assamese way of preparin
Preparing pickle at home is a way of experiencing true Indian cuisine. In Assamese way of preparing pickle we generally use minimum amount of spices. Also, we use raw mustard oil that locks in the flavor of the spices and also helps preserve the pickle inside the jar for extended periods.
Raw mangoes-1 kg
Bhot Jolokia- 2-3
Chili powder-2-3 tbsp
Mustard seed powder-2-3 tsp
Turmeric powder-2 tsp
Panch Furon Powder-2tsp
Mustard oil- approx-1/2 litre
Wash and wipe mangoes with a cloth .
Now Chop raw mangoes into medium size pieces
In a big and wide jar add salt and turmeric in the chopped mango pieces.
Mix well and keep covered for 2 days
On the third day strain the liquid that accumulates in the jar and store it separately.
Spread the pieces out on a patch of cloth, banana leaf or newspaper and let them sun-dry for another 24 hours.
Now add the all spices like Panch furon powder, chilly powder and mustard seed powder in the mango pieces and rub well
Transfer the mango pickle in a jar .
Add the mustard oil in the jar,the oil will be at least 1 inch above the pickle level.
Now it’s time to add Bhot Jolokia pices
Cover the jar with the lid and let it mature for 3-4 weeks before start using. ( keep in mind that the pickle requires a lot of sunlight to mature)
Recipe by : Madhusmita Pathak