Cooking Instructions
- 1
Rinse the raw mango well. Wipe with clean cotton napkin. There should not be any moisture on the raw mangoes.
- 2
Cut the mangoes into half. Remove the seed then cut into small pieces.
- 3
Take approximately one tsp oil in a pan. Heat it then add methi seeds and fry it well. Remove from the pan and keep aside.
- 4
Then again take a tsp of oil. Heat it. Add fennel seeds and fry it well till it gives roasted aroma. Switch off the gas. Let it cool down. Grind methi and fennel seeds.
- 5
Take a dry and clean mixing bowl. Make the layer of all above ingredients starting with salt, red chilli powder, mustard powder, turmeric powder, methi and fennel seed powder and in the last asafoetida.
- 6
Heat the oil in a pan on low medium flame upto boiling point. Switch off the gas. Let it cool down the oil for 10 minutes.
- 7
Then add oil in the layer starting with centre. Mix the oil with masala well. Now the pickle masala is ready. Let it cool down completely.
- 8
Now add raw mango pieces to the masala and mix well. Now put it in glass jar and bottle.
- 9
Make sure that pickle should be completely immersed in the oil. If not, heat more oil in a pan. Cool it completely then add it into the pickle.
- 10
Make sure that pickle jar should be cover with airtight lid. Daily mix the pickle with clean spoon for a week.
- 11
Mango pickle is ready to eat.
Top Search in
Similar Recipes
-
-
Mango Pickle (Aam ka achar recipe) Mango Pickle (Aam ka achar recipe)
Pickles hold great importance in Indian cuisine. Even as a side dish, they enhance any meal. Simple rice, lentils, and vegetables come alive with the addition of pickle. On trips or in lunch boxes, pairing pickle with parathas or puris eliminates the need for any other vegetable. Summer is mango season, and pickles, jams, chutneys, and sweet preserves are made to last the whole year. I'm sharing a traditional mango pickle recipe that can be used year-round. By adding just enough oil, the pickle remains dry, making it perfect for lunch boxes without spilling oil.
Translated from Cookpad India -
Tomato Achar(Pickle) Tomato Achar(Pickle)
#GoldenApron#Post_21#22_7_2019#InEnglish Pickle is a kind of recipe that we mostly use in tiffin , main course platter , Pakodas and Fritters. Care should be taken to avoid the use of water in Tomatoes and grinding wet marsala. Presence of water in pickle creates formation of slime and fungus and thus forces to discard. Here the Tomato pickle is made with wet masala and dry masala . I have used Mustard oil and Vinegar as preservative to keep the pickle outside for long time . If one wants to avoid Vinegar, pickle has to keept in the refrigerator . I have used Deghi Chilli powder , so reduced the amount of green Chilli.
-
Kachche aam ka meetha achar/ Pickle Kachche aam ka meetha achar/ Pickle
Very tangy and tasty achar.
-
Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita. Achar (eastern pickle) Chicken curry served with rice and a mint and cucumber raita.
Here is a picture of the final peice
-
-
-
-
Garlicky Raw Mango thokku /pickle Garlicky Raw Mango thokku /pickle
An easy pickle recipe of raw mangoes and can be consumed after a day of preparing. This keeps good for a month if refrigerated and handled well, without refrigeration stays good for a week.To make mango pickle, firstly make sure all the utensils, spoons, blender jar, chopping board, knife and the work area are absolutely dry.
-
-
-
Instant Raw Mango Pickle Kerala Style Instant Raw Mango Pickle Kerala Style
#goldenapron #post20Delicious lip-smacking pickle instantly done when you want to have pickle and do not have time for pickling process. Enjoy the delicious pickle made in Kerala style
More Recipes
Comments