Misti Amaar Achaar (Sweet Raw Mango Prickle)

This Prickle was taught by my Boro Mashi (my aunt) & I never forgot the taste & the make...whenever I make it I feel like she is still here with me showing me the steps to get the perfect taste.

When I was a kid, I never thought that I can really cook as I had seen my mom & my aunties around who used to cook so fast & so tasty that any number of guests (always used to be not less than  6-7 ) with full satisfaction & I being the laziest would never enter the kitchen ever. Then one day my aunty tricked me to make this Mango prickle and after that I got into art & science of cooking.

The taste of this prickle will melt into the mouth with more carving for it. It has got the sweet spicy tangy taste and any body who love sweet and hot taste can't resist it. And the method of its making is superb easy…I had learned from my aunty when I was hardly 12-13 years old and still remembered it.

Here comes the making…..

Ingredients:

½ tsp. mustard powder

2 tsp. cumin seeds

2 tsp. coriander seeds
1/4 kg brown sugar (powdered)/ jaggery
4-5 dry red chilies

2 tsp. of mustard/vegetable oil
1/2 kg raw mangoes (peeled and cut finely)
¼  tsp. salt to taste

The cooking

·    In a pan, roast the cumin seeds, coriander seeds and dry chilies and grind it in a grinder. Keep it aside to cool off in a bowl.

·    Then in the same pan, heat the oil and add the mustard seeds. Add the raw mangoes to it, fry for a while and then add the sugar/jaggery and simmer in low heat till it achieves a thread like consistency. In case you adding jaggery melt the jaggery in a separate pan by heating with little water, once the jaggery gets completely melt, add it to the mangoes. This will give complete consistency to the prickle.

·    Mix in salt when the mangoes are cooked and the syrup is thick.

·    Then turn off the heat & add the grinded species and stir it thoroughly.

·    Once it gets cooled, transfer it in a dry air tight container and store for a long time.