Summer season has arrived, and it’s usually the time many families opt for making Raw Mango Pickle.
So, today we will learn to make Raw Mango Pickle. You can make it easily at home with very few ingredients.
Raw Mango Pickle is indeed very tasty. You can enjoy this dish with Roti or Paratha anytime
Raw Mango Pickle (Aam Ka Achaar) [Recipe]
Summer season has arrived. It's usually the time many families opt for making Raw Mango Pickle. You can enjoy this dish with Roti or Paratha anytime.★★★★✰
(Rating: 4.6 from
Prep time ⏲
Cook time ⏲
Total time ⏲
Nutrition Info 📜
Serving size 🍕
For Raw Mango Pickle
Raw Mangoes (Chopped), 4 Kg
Mustard Oil, 2 Kg
Red Chilli Powder, 1/2 Kg
Cloves (Coarsely Grounded), 8-10
Dana Methi, 2 Tbsp
Fennel, 250 Grams
Coriander Seeds (Coarsely Grounded)
Kalonji Seeds, 2-3 Tbsp
Turmeric Powder, 2 Tbsp
Asafoetida, 1 Tsp
Rye Dal, 250 Grams
Yellow Mustard Dal, 250 Grams
Chana Dal, 1 Cup
Salt, As Per Taste
For making Raw Mango Pickle
First we will wash the sliced raw mango pieces thoroughly, and then dry in the shade for for 2-3 hours.
We will take a big pot and mix all the above spices and lentils.
We will also heat mustard oil and keep it to cool down for 3-4 hours.
Now to the spices that we have taken in the pot, add half a kilo of cooled-down mustard oil and mix them well.
Now cover raw mango pieces in spices little by little. Then, keep them in a clean glass jar.
Repeat this process for all the raw mango pieces, and fill-up the glass jar. Add all the remaining spices into the jar. Tie the mouth of the glass jar tightly with a cloth. Stir the pickle mixture in the glass jar every 2-3 days, so that it does not spoil. After 3-4 days, we will put the leftover cooled-down mustard oil in the pickle too. Even after adding oil, we have to keep stirring the pickle every 1-2 days, so that the oil and the spices mix well to make the best tasting pickle.
Our delicious Raw Mango Pickle is ready. Enjoy it anytime with Roti or Paratha.
NOTES AND TIPS:
You can also make it in the summer, and store it throughout the year.