MANGO & GHOST PEPPER PICKLE

By Madhusmita Kalita Pathak

Mango & Ghost pepper pickle, a popular pickle of the region which is called as ‘Aam Aru Bhotjolokiar Achar’ in Assamese.

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 flavour of the spices and also helps preserve the pickle inside the jar for extended periods. 

Ingredients:
  • 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
  • Salt-100gms
  • Mustard oil- approx-1/2 litre 

Method:
  • 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 Panchfuron 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 pieces.
  • 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).

About the contributor: Born and brought up at Sonapur [Kamrup (Metro) district, Assam] Madhusmita Kalita Pathak at present lives in Bangalore, working as a web content writer and Food Blogger. Although she writes about many cuisines for different sites, particularly she specialized in authentic Assamese cuisine. As a food blogger Madhusmita’s immense effort to showcase Assamese Cuisine to the foodies across the globe has led to her community page and blog “Assamese Recipes with Heath & Soul”. Visit her Food Blog and Community Page Click 1 2
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