Hing Mirch kaa achaar

 Ramkila Aam (or achaar waale aam)  

Salt – 180 gm

Daane waala Hing – 10 gm

Lal mirch (Kashmiri rang waali) – 20 gm

 

1.       Soak mango in water in 30 mts and then wipe dry with a cloth

2.       If there is any mango which is too ripe or yellow in colour, don’t use it

3.       Peel the mangoes and grate. The grated mango should be 1 kg

4.       Mix the aam and masala

5.       Put the mixture in glass container

6.       Put in the sun for 1 day, and then 3-4 days in a room at room temperature

7.       Achaar will be ready to eat in 1-2 days

 

Other points:

1.       Achaar should always be kept in glass container

2.       Keep the achaar refrigerated for longer life