#theburningquestion How to make the perfect mango pickle?
Summer is the season to make a variety of pickles in India. One of the most popular pickles is the Punjabi aam ka achar and with right tips, one can make it perfect. Firstly, the raw mangoes should be tender, to be used with their skin. It’s important to sprinkle salt on the pieces and leave them under the sun. The salt will extract all the extra moisture from the raw mango and increase its shelf life.
The spices used in the pickle include mustard seeds, nigella/onion seeds, fennel seeds, red chilli powder, turmeric powder, mustard oil and salt. Heat the mustard oil and add red chilli powder to it. Heating the oil helps in enhancing the colour of the pickle. But the oil must be poured only after it has attained room temperature. Also when mixing, one must use a clean dry spoon to increase longevity of the pickle. Later, the pickle must be exposed to sunlight during the day and must be saved from moisture or dew. It’s initial flavour will come out to be very strong, however over a month it’ll mellow down and each ingredient will bring its individual taste to your palate.
Actor Mandira Bedi recently gave her fans a glimpse of her rigorous exercise session, that could set a new fitness goal for many. In the picture shared on Instagram, the actor is seen perfectly balancing her posture in squat position, even with a medicine ball in her hand. “Did someone just slip the chair out from behind me?! (sic)” she captioned it.
Compiled by: Prerna Gauba Sibbal
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