Raw Mango Mitha Achaar(Instant)
The pickle I made, is a simple ,sweet and sour pickle with minimal ingredients. I used sugar for sweetness and I believe that the taste pickle is better than using jaggery. Moreover, sugar brings a glaze to the pickle beside the taste. It can be used with rice ,roti ,idlis ,like a spread on bread. I think , children will love this pickle.
Raw Mango Mitha Achaar(Instant)
The pickle I made, is a simple ,sweet and sour pickle with minimal ingredients. I used sugar for sweetness and I believe that the taste pickle is better than using jaggery. Moreover, sugar brings a glaze to the pickle beside the taste. It can be used with rice ,roti ,idlis ,like a spread on bread. I think , children will love this pickle.
Cooking Instructions
- 1
Wash mangoes. Wipe and dry them. Peel the skin. Grate them with a grater.
- 2
Roast fennel seeds and methi seeds in a pan on low flame. When the aroma comes out, add cumin powder and red chillies. Roast a minute further and allowe to cool.
- 3
Grind to get a rough powder.
- 4
Take a broad pan and heat the oil. Add the ponch phutan and hing. Allow the phutan to crackle.
- 5
Then add the grated mangoes to the oil and saute for a minute. Further add sugar, turmeric powder,salt and mix well with the grated mangoes.
- 6
Cook in low to medium heat till the sugar mix well and the oil start separating and grated mangoes gather.
- 7
Now the glaze of the ongoing cook of pickle is visible. Add and mix Kashmiri red chilli powder to give a nice colour to mango.
- 8
Then add the roasted and ground masala to the pickle, mix well and cook till all moisture evaporate.
- 9
Allow to cool naturally and keep in a dry glass jar. Enjoy the mango sweet pickle.
Thanks*Notes*
~Avoid using wet spoon. It will create fungus in the pickle.
~~ Keep the glass jar with pickle for 2 days. Although this pickle last longer if kept in a hidden place.😊
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