Mango, Gooseberry and Onion Pickle

Name: Mango, Gooseberry and Onion Pickle (Navrattan Achar)
Cuisine: India
Ingredients: ¾ to ¼ pt (480 to 720 mils) mustard oil; 4 ozs (115 g) karondas (gooseberry); 1½ teaspoonfuls red pepper; ½ oz (15 g) dried whole red chillies; A small grain of asafoetida (hing) of the size of a peppercorn; 4 ozs (115 g) ginger cut into slices or; 2 ozs (60 g) aniseeds (sonf)—optional; 1½ teaspoonfuls turmeric (huldi); ½ oz (15 g) nigella (kalonji)—optional; ¼ oz (7 g) crushed black peppercorns; 1 oz (30 g) green chillies (sabz mirch); 4 ozs (115 g) button onions; Small strips of mango skin folded into fancy shape; 12 ozs (340 g) mango cut into slices or fancy shapes and; 1 oz (30 g) fenugreek seeds (methai seeds); 1 teaspoonful ground brown cardamoms

Navrattan Achar

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

¾ to ¼ pt (480 to 720 mils) mustard oil
1½ teaspoonfuls

Asia
India
Side dish
Spicy
Gluten-free
Vegetarian

Method

Wash, pare and dry the mangoes. Scrape the ginger. Peel, wash and dry the button onions; wash and dry the karondas. Cut ginger and the mangoes into thin slices ½″ × 2″ (1× 2½ cm), or into fancy shapes. The mango skins can be cu