Rajasthani Lahsan-Pyaaz-Kairi ka Achar - राजस्थानी लहसन-प्याज-कैरी का आचार (Garlic - Onion - Raw Mango Pickle)

Hello Friends,


How are you all? Today, I am here with an authentic Rajasthani/Marwari pickle that I learnt from a friend's mom who is visiting her these days. She had made it for her daughter and gave me a little to taste and I fell in love with it and wanted to learn it right away. Took the details, prepped my ingredients and then she helped me make it. Isn't it sweet. 


If you are a fan of pickles and spicy ones and you love garlic or onions, you will love it. Do give it a try.


Rajasthani Lahsan-Pyaaz-Kairi ka Achar - राजस्थानी लहसन-प्याज-कैरी का आचार (Garlic - Onion - Raw Mango Pickle)

Ingredients
Onion - 9 cups (measure after chopping them)
Garlic - 4 cups (peeled, big ones)
Raw Mango - 6 cups, (measure after grating)
Whole Dry Red Chilies - 2 cups
Spices
Saunf (Fennel Seeds) - 2 cups, dry roasted and coarsely ground
Peela Sarso (Yellow Mustard Seeds) - 1/4 cup, coarsely ground
Kalaunji (Black Caraway Seeds - 1/2 cup
Red Chili Powder - add depending on how spicy you would like it to be, remember that onion and garlic have a little spice on their own
Salt - as per your taste
Turmeric Powder - 1/4 cup or add based on how much color you want
Mustard Oil - 4-5 cups, feel free to use olive oil, but traditionally it is made with mustard oil
Preparation

• Wash, wipe and sun dry your glass jar to store the pickle in.
• Peel and chop onions in big pieces, as shown in the picture above, spread it on a tray or cloth and sun dry for 3-4 hours.
• Peel and sun-dry garlic for 3-4 hours.
• Wash, wipe well, peel and grate raw mango. Measure the quantity and then sun dry it for 3-4 hours.
• Prepare saunf and peela sarso as mentioned in ingredients
• Take a big enough bowl to mix all the ingredients and then mix all the spices in oil first.
• Now, add onion, garlic and raw mango to it and mix well.
• Fill it now in the dried glass jar (make sure to use glass or ceramic jar only). Let it sit on the counter.
• Next day, do a quick taste test to see that salt and spiciness is what you want. Make sure the pickle has enough oil (check my jar and see how much oil it needs). Mix the whole thing once thoroughly with a dry spoon.
• Keep stirring it for next 3-4 days before you indulge in it as onion/garlic specially need to soak that spice and oil in before you can eat them or else it will be like eating raw onion/garlic.
• Enjoy it after 3rd or 4th day !!!
• As it has onion/garlic, my friend's mom suggested me to keep it in fridge after a couple of week, if I still have leftovers (which I will as I made a lot...lol). She wasn't sure how long it will stay outside as it has raw onion/garlic. But, I will let you know how it goes. Just to be sure, I will refrigerate it anyways, don't want to loose all that goodness :)

Serving
Serve it with anything, roti, rice or even simple mathris. In my picture, I actually served it with dosa :)


I am sending this to Flavors of Rajasthan event @ Sonu's blog. The series was original started by Nayna.

That's all for now. Take care till next post.