Dabda achar
#mybestrecipe #Pari'sfavorite #athana #athanu #Gujarati #pickle
Dabda achar is the achar made of whole mango. It can be pickled stuffed or unstuffed (like pickled amla)
This achar tastes yummy, especially when it is well pickled over the time. The tender mango seed, when pickled, tastes yummm.
Recipe courtesy: Nigam Thakkar
Dabda achar
#mybestrecipe #Pari'sfavorite #athana #athanu #Gujarati #pickle
Dabda achar is the achar made of whole mango. It can be pickled stuffed or unstuffed (like pickled amla)
This achar tastes yummy, especially when it is well pickled over the time. The tender mango seed, when pickled, tastes yummm.
Recipe courtesy: Nigam Thakkar
Open in Cookpad AppSteps
- 1
Wash and dry the mangoes. Remove the top and then cut crisscross ¾ way down.
- 2
Take a bowl and make a layer of some achar masala. Take a mango and stuff some achar masala in it. Place it in the bowl layered with achar masala. When done with all, cover the bowl and keep it for about 24 hrs.
- 3
Meanwhile, heat up the oil to the smoking point. Cover it loosely so that the steam passes out. You can use the lid with holes. It must be used only when it comes down to room temperature.
- 4
After 24 hours, pour about 800 ml oil in the mango achar. We'll use the rest of the oil only if needed. Again, cover the bowl and keep aside for 2 days. Mix 2-3 times every day. The achar is ready. Transfer it in a clean and sun dried glass jar. Keep refrigerated.
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