Grated raw mango garlic pickle

GRATED RAW MANGO GARLIC PICKLE / POTLI ACHAR  [ SINDHI RECIPE ]

Recipe by MOHINI LAHORI

This is a traditional Sindhi recipe , used to be made by Sindhis in past ,now days we just store in jars instead of potlis.This is an easy recipe with less oil .the pickle made are tied up in individual potlis / bags made of muslin or cheese cloth. And these potlis are preserved in oil and kept aside for 10 days to mature  .When ever required ,we used to take one potli at a time squeeze off the excess solution ,untie the potlis and enjoy the pickle .

INGREDIENTS

• 1 kg raw mangoes… ( try to buy sour ones, without fibres )
• 1/4 to 1/3 cup of sugar 
• 1/4 cup mustard oil 
• 2 pods of garlic 
• 1 tbsp fennel seeds 
• 3 – 4 bay leaves 
• 15 – 18 cloves 
• 1 big stick of cinnamon 
• 1 tsp haldi 
• 2 tbsp red chilli powder 
• Salt to taste 
• 1 tbsp vinegar 

PREPARATION

Wash and soak mangoes in water for half an hour. 

Wipe with clean kitchen towel. 

Peel the green part of the mangoes and grate them using grater with big holes . 

Apply salt and keep aside covered for 3 – 4 hrs.

Squeeze out excesss water from grated mangoes. Try to squeeze out Maximum moisture.

***I have used a cloth to squeeze .

Now take all squeezed, grated mango in a mixing bowl. 

Add salt, whole garlic, fennel seeds, whole garam masalas, dry masalas, sugar, vinegar and oil.

Mix nicely and keep it in airtight sterlized glass jar for 10 days so that the pickle matures . 

After 10 days keep the jar into refrigerator. This pickle can be stored in refrigerator for entire year.

FOR TRADITIONAL POTLI ACHAR

Take a small piece of muslin cloth , place a small portion of the prepared pickle .

Each potli should have 1 or 2 garlic .

Now tie the mouth of the potlis .

Pour little mustard oil in  a sterlized bottle

Immerse the potlis one by one in the bottle of oil . Try pressing each potlis to make place .

Now cover the bottle and keep aside at room temperature for 10 days for maturing .

The pickle takes min 10 days to mature .

After 10 days ,you can store and use .

When required , take one potli squeeze of the excess oil , untie and enjoy the sweet / sour / tangy and garlic flavoured pickle .

NOTES

Some add blackpepper and black cardamom .I don’t add as it changes the colour of the pickle .

Instead of adding whole garlic ,we can crush or slice the garlic abit before adding .

Instead of soaking the potlis in oil ,some soak it in a solution of water [water boiled and cooled ] + oil + vinegar .

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