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Mango pickle is a standard pickle made with uncooked mango, spices and mustard oil.
This mango pickle or aam ka achar is accompanied by any Indian meal like dal rice, roti, paratha and many others.
There are various methods to make mango pickles. Its style modifications from state to state. Some like sourer some like reasonable bitter.
I’m sharing one of many best recipes for the mango pickle. Let’s learn to make a mango pickle at house that tastes precisely the identical as that our grandmothers made.
The market one mango pickle doesn’t style good as in comparison with the one which our mom and grandmother used to make.
I don’t purchase any pickles from the market. As an alternative of that I make my very own home made pickle or get it constituted of another person.
There are several types of achars which we will make like lemon pickle, carrot pickle, cauliflower pickle, radish pickle, lasoda pickle, tit pickle and many others.
Mango Pickle Recipe Video
Mango Pickle Recipe
- 1 kg uncooked mango kacha aam
- 50 gm soaf roughly grind
- 50 gm methi dana roughly grind
- 25 gm rai
- 50 gm kashmiri lal mirch
- 100 gm salt
- 25 gm haldi
- 200 ml uncooked mustard oil sarso oil
- 50 ml mastard oil sarso oil
- 1/2 tbsp hing
wash it within the operating water and wipe it with a material.
reduce the mango right into a medium dimension. I eliminated the seed of the mango from the pulp.
Place them on the material and canopy them with one other material.
dry it within the solar for 3-Four hours for two days.
In a bowl add soaf, methi dana, rai, kashmiri lal mirch, salt, haldi.
Add a bit of little bit of uncooked sarso oil and blend it nicely.
Add the remainder of the uncooked oil and blend it nicely. For mixing oil within the masala we’ll use 200 ml of uncooked mustard oil.
In a frying pan add 50 ml mustard oil and warmth it.
turns off the gasoline and let it calm down a bit of bit.
Now, add 1/2 tbsp hing and blend it nicely.
Now let it calm down utterly.
In a giant bowl or patila add dry uncooked chopped mangoes.
Add the ready masala to it and blend it nicely.
Combine the heated mustard oil to the achar after cooling down.
In an achar pot/barni add the achar to it.
Every day combine it nicely with a spoon as soon as for the following 3-Four days. After that you could have it.
Don’t use a moist spoon, bowl or achar pot. In any other case, your achar will spoil.
What do you think?