See Recipe In हिन्दी (Hindi)
This Mango Pickle Recipe, popularly known as Aam Ka Achaar, you can never resist. Its a popular accompaniment for lunch and dinner in most of Indian household.Though its very spicy and oily but it taste great. You can’t stop yourself licking your fingers.Its generally prepared during early summer from raw (Kaccha) mangoes.
Other snacks recipes you may like:Suji Kachori, Kalmi Vada, Besan Ka Chilla, Pav Bhaji, Vegetable Poha Cutlet, Bread Uttapam, matar paneer, etc.
Aam ka Achaar Recipe is a traditional Indian Recipes of our Dadi and Nani. Learn how to make Mango Pickle at home by yourself.You can also try this achari mirch recipe and tomato chutney recipe in hindi.
Mango Pickle Recipe - Aam Ka Achaar
Ingredients
- 1 kg Raw Mangoes
- 10 gm Fenugreek seed Methi dana
- 10 gm Fennel seed Saunf
- 10 gm Yellow Mustard Sarson
- 10 gm kalonji onion seeds
- 10 gm Cumin seed Jeera
- 10 gm Carom seed Ajwain
- 100 gm Salt
- 25 gm Turmeric Powder
- 1 tsp Asafetida Hing
- 100 gm Mustard Oil Sarson ka tail
- 100 gm Red chilly Powder
Instructions
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Wash the mangoes and dry them completely so that there is no moisture in it.
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Cut the mangoes in small cubes with skin and deseed them.
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Take a large bowl and put cut mangoes, salt, turmeric powder and mix it well. Allow it to marinate for 2-3 hours.
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After 2-3 hours mangoes will release water. Drain the water from the mangoes and keep the water aside.
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Heat a pan on medium heat and roast fenugreek seed, fennel seed, yellow mustard, kalonji, cumin seed, carom seed until the nice aroma comes.
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Turn off the heat and allow it to cool.
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Once cooled, coarsely crush the spices mixture.
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Mix spices mixture Mustard oil, asafetida with marinated mangoes.
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Mix well so that the spices uniformly coat the mango pieces.
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Keep the bowl of mango in the sun for 3-4 days and cover with a fine seive or a thin muslin cloth so that dust etc does not fall on the pickle or you can keep the mango mixture in a glass jar with lid open.
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Pickle would be ready in 6-7 days.
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Serve the mango pickle with your dal-rice, curd-rice, Indian parathas, stuffed Parathas.
Recipe Notes
• You can use the drained water from the mangoes into cooking rice or into a lentil preparation.
• Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.
How to make Raw Mango Pickle(Aam ka achaar):
- Start by washing the mangoes and dry them completely so that there is no moisture in it.
- Cut the mangoes in small cubes with skin and deseed them.
- Take a large bowl and put cut mangoes, salt, turmeric powder and mix it well. Allow it to marinate for 2-3 hours.
- After 2-3 hours mangoes will release water. Drain the water from the mangoes and keep the water aside.
- Heat a pan on medium heat and roast fenugreek seed, fennel seed, yellow mustard, kalonji, cumin seed, carom seed until the nice aroma comes.
- Turn off the heat and allow it to cool. Once cooled, coarsely crush the spices mixture.
- Mix spices mixture Mustard oil, asafetida with marinated mangoes.
- Mix well so that the spices uniformly coat the mango pieces.
- Keep the bowl of mango in the sun for 3-4 days and cover with a fine seive or a thin muslin cloth so that dust etc does not fall on the pickle or you can keep the mango mixture in a glass jar with lid open.
- Pickle would be ready in 6-7 days.
See Recipe In हिन्दी (Hindi)
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