Homemade Mixed Achar

Servings: 500 gm (approx)
Cuisine: Bengali

Ingredients:

• Raw mangoes, 1 kg
• Carrot, 5 large
• Garlic, 25 cloves
• Green chilies, 100 gm
• Ginger, 100 gm
• Lemon zest, 4 tbsp
• Salt to taste
• Sugar, 2 tsp
• Turmeric powder, 2 tbsp
• Red chili Powder, 4 tbsp
• Mustard oil, 750 ml
• Mustard powder, 2 tbsp
• Asafoetida / Hing(Powdered), 2 tsp
• Fenugreek seeds, 2/3 tbsp
• Mustard seeds, 1 tbsp
• Panch foron,4 tbsp ( a spice mix of  fenugreek seeds, nigella seeds, fennel seeds, cumin seeds, mustard seeds) 
• Coriander seeds, 4 tbsp- roasted and crushed

Method:

1. Wash and dry all the vegetables. Pont neuf or small dice mangoes and carrot. Slice green chilies and garlic. Julienne ginger.

2. Marinate with turmeric powder and  red chili powder. Mix lemon zest. Sun dry them for 5-6 hour. Keep them out of reach of water. 

3. Roast and powder 3 tbsp of panch foron.

4. In a deep large pan heat oil. Temper with panch foron, mustard seeds, fenugreek seeds. As they stop spluttering add hing. Add vegetables and cook until they turn soft and little mushy. 

5. Add salt to taste, sugar and cook for 2 mins more. Turn off the flame and mix coriander powder, mustard powder and powdered panch foron. 

6. Let it cool down and transfer it to a dry jar. Do not allow a single drop of water to enter inside or else it will spoil achar.

7. You can keep it at room temperature. In that case you have to put it in sun daily for at least 2-3 hours. Remove the lid and wrap the open surface of the jar with a cloth. Tie the cloth around the jar neck while putting it out in the sun. Or you can directly store it inside refrigerator.  

 Serving Suggestions: Roti, Paratha, Rice

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