

Kashmiri
Tel Ka Achar
- Duration: 3 days
- Serves: 500gm people
Trivia Tadka
Ingredients
- Raw mango (kacche aam) (25)
- Nigella seeds (kalonji) (2 tsp)
- MTR Lal Mirch/Red Chili Powder (1 tbsp)
- Salt ( to taste)
- Fenugreek seeds (methi dana) (3 tsp)
- Fennel (saunf) (2 tsp)
- MTR Dhaniya/Coriander Powder (2 tbsp)
- MTR Haldi/Turmeric Powder (3 tsp)
- Asafoetida (hing) (1/2 tsp)
- Garlic (lehsun), coarsely ground (1/2 cup)
- Mustard oil (sarson ka tel) (500 gm)
Method
- Wash and slice the mangoes (without peeling) into thin strips, transfer to a clean jar, add salt and dry them in the sun for 3 days.
- After 3 days, drain the water released by the mangoes and spread them on a piece of cloth to dry.
- Roast all the spices including garlic and grind them to a coarse powder.
- Mix the spice mixture with the dried mango slices. Stir until blended.
- Transfer the mango slices to a jar, pour mustard oil, shake and seal it.
- Place the jar in the sun for 3–4 days.
- The tangy tel ka achar is now ready to be served.