Hi, everyone

Living abroad and missing your country is heart breaking.

I spent almost 27 years in Pakistan, a place where we find variety of foods and flavours. After shifting to Canada, the major missing was “ghar k bana achar”. So in our family this achar tradition was started by my grandmother (dadu) who is no longer with us,but the tradition is continued by my mom and now its my turn.

So i decided to carry this tradition as long as i can, today while doing a grocery i found some Mexican raw mangoes (karri), due to Covid-19 i can’t find Pakistani raw mangoes, i pick 3 big pieces.

Few days before, there is a desi store where we go to buy halal meat, luckily i found mustard seed oil so brought it, incase i might be needing it.

It was tuff to cut the raw mangoes in to small cubes but somehow i managed to cut them

Then i wash them nicely and blanched them (Blanching is a cooking process in which vegetable or fruit, is immersed into boiling water, removed after its turns little soft and placed it into iced water or under cold running water)

I let them rest for a night after applying some turmeric and salt

Next day i make a achar masala from following recipe

Then i warm the mustard oil just to remove the pungent smell

While the oil is coming to the room temperature ill fill the jar with marinated raw mangoes

Then i add the prepared masala to the jar

After masala add a magical secret ingredient which is “vinegar” i add around 1/4 cup , as vinegar helps in preservation.

Now the oil is at room temperature i am gonna add oil

Now press the raw mangoes into the oil with some spoon, make sure they all are dipped in oil

Now cover the jar with some muslin or porous cloth and tie it nicely with some ribbon or rubber band,

Place the jar in the sun for almost 3 to 5 days and stir it once every day with wooden spoon…

So i am waiting for it to get ready, so that ill be able to share thhe final look 🤞

Here is the detailed video i made when i was in Pakistan

REMEMBER IF I CAN DO IT, YOU CAN TOO!!!