Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, raw mango pickle/ achar. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Raw mango pickle/ achar is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Raw mango pickle/ achar is something which I have loved my whole life.
Organic Raw Mango pickle Recipe prepare my Grandma's 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.
To begin with this particular recipe, we must first prepare a few components. You can have raw mango pickle/ achar using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Raw mango pickle/ achar:
- Make ready 2 kg - raw mango
- Prepare 1/2 cup / 60 gm mustard powder
- Prepare 1 cup /125 gm red chilli powder
- Take 1/4 cup / 30 gm turmeric powder
- Get 3/4 cup / 95 gm - salt
- Prepare 3 tbsp / 25 gm - methi seeds
- Get 3 tbsp / 25 gm - fennel seeds
- Get 1.5 litre - oil
- Get 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. Last week, surprisingly, I came across raw mangoes in our local Asian grocery store.
Steps 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.
I added "surprisingly" because you don't usually find them Every year, the first batch I buy goes into making raw mango pickle, a very traditional and spicy Indian pickle. Keep the Mango pickle in glass jar with lid on. Mango slices are nicely marinated with spices. Punjabi Mango Pickle- Raw mango pieces smeared with Indian spices-a popular pickle from the state of Punjab, Delicious spicy punjabi mango pickle recipe. I have already posted many Mango pickle recipes but forgot to post this one.
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