Preparation:

• Wash, pat dry and wipe with a clean cotton cloth. Peel and slice each mango into 6-8 pieces. Mix 4 tablespoon salt and keep into refrigerator for 5-6 hours.
• After 6 hours wash again and strain excess water completely. Keep aside.
• Clean and cut the apple into 6-8 long wedges and keep aside.

  Method:

• In a deep bottom vessel mix sugar and all ingredients with mango and apple.
• Turn on heat and put the vessel onto stove.
• Let it cook on low heat and gently stir occasionally and ensure the mixture does not stick to the bottom of the pan.
• After 10-15 minutes the sugar syrup become thick and mango-apple become soft.
• Once cooked and the syrup looks a little watery turn off flame and remove from stove.  After cooling it will thicken.
• Let it cool on room temperature.
• Transfer to a sterilized jar and close the lid.
• Keep on room temperature or refrigerator for long time.

  Notes:

• Gur/jaggery can be used in place of sugar. Always add sugar when the achar is simmering and not after done.
• Adjust sugar according to the sourness of raw mangoes.
• You can omit apple in this recipe. Increase 1/2 kg mango and adjust sugar.

Mango-Apple Kashmiri Achar/Apple-Aamer Kashmiri Achar

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