Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, raw mango pickle/ achar. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Aam ka achar in punjabi style /आम का अचार बनाए traditional style से. Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil. In India, pickles are relished as a side in every meal.
Raw mango pickle/ achar is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Raw mango pickle/ achar is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook raw mango pickle/ achar using 9 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Raw mango pickle/ achar:
- Get 2 kg - raw mango
- Take 1/2 cup / 60 gm mustard powder
- Make ready 1 cup /125 gm red chilli powder
- Take 1/4 cup / 30 gm turmeric powder
- Take 3/4 cup / 95 gm - salt
- Make ready 3 tbsp / 25 gm - methi seeds
- Make ready 3 tbsp / 25 gm - fennel seeds
- Make ready 1.5 litre - oil
- Take 2 tbsp - asafoetida
Mango Pickle or Aam Ka Achar is a tangy and spicy condiment prepared by marinating raw mangoes in oil and Indian spices. The recipe for making mango pickle differs from state to state. In fact many families have their own variation of making this pickle which is perfected over years and passed from. For mango lovers, summer is the season to indulge in exciting mango recipes be it raw or ripe.
Instructions to make Raw mango pickle/ achar:
- Rinse the raw mango well. Wipe with clean cotton napkin. There should not be any moisture on the raw mangoes.
- Cut the mangoes into half. Remove the seed then cut into small pieces.
- Take approximately one tsp oil in a pan. Heat it then add methi seeds and fry it well. Remove from the pan and keep aside.
- Then again take a tsp of oil. Heat it. Add fennel seeds and fry it well till it gives roasted aroma. Switch off the gas. Let it cool down. Grind methi and fennel seeds.
- Take a dry and clean mixing bowl. Make the layer of all above ingredients starting with salt, red chilli powder, mustard powder, turmeric powder, methi and fennel seed powder and in the last asafoetida.
- Heat the oil in a pan on low medium flame upto boiling point. Switch off the gas. Let it cool down the oil for 10 minutes.
- Then add oil in the layer starting with centre. Mix the oil with masala well. Now the pickle masala is ready. Let it cool down completely.
- Now add raw mango pieces to the masala and mix well. Now put it in glass jar and bottle.
- Make sure that pickle should be completely immersed in the oil. If not, heat more oil in a pan. Cool it completely then add it into the pickle.
- Make sure that pickle jar should be cover with airtight lid. Daily mix the pickle with clean spoon for a week.
- Mango pickle is ready to eat.
While ripe mango recipes delight us with their delicious flavour, we can not get over this instant raw mango pickle recipe and how quickly we can make this at home. This aam ka achar is a heaven for all the. Aam ka sookha achar- sookha aam ka achar Raw mango pickle/aam ka achar is undoubtedly the most popular pickle among the huge variety of pickles made all over India. Every region have their own special recipe of making pickles and even every family have their own favorite or special recipes. Mavinakayi Thokku/grated raw mango pickle is a delicious pickle variety of South India on mango season.
So that is going to wrap it up for this exceptional food raw mango pickle/ achar recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
