Dry mango pickles
Cooking Instructions
- 1
Wash raw mangoes and then wipe them properly with a cloth.
- 2
Remove the seed and slice into medium size pieces.
- 3
In a big bowl add mangoes pieces and salt mix well.
- 4
Keep covered for 2 days.
- 5
After adding salt, mangoes pieces release some water so collect that water in a separate bowl.
- 6
Now spread the mango pieces on a cloth.
- 7
Keep the mango pieces and the bowl in which we have collected the water in sunlight.
- 8
Keep both in the sun for 2 days.
- 9
Dry roast fenugreek seeds and fennel seeds crush to make a coarse powder. Lightly crush mustard seed.
- 10
- 11
Now after two days heat mustard oil to a smoking point then let it cool down completely.
- 12
Mix mangoes pieces in that water and mix well.
- 13
Add all spices in the mango pieces and then add the oil and mix.
- 14
- 15
Fill the pickle in a ceramic or glass jar and keep covered for 2 days.
- 16
Now cover the mouth of the jar.
- 17
Stir and mix it once in a day for a week.
- 18
After 15 days its ready to use.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Instant kairi ka achar Instant kairi ka achar
#maabhukhlagihai #Maabhukhlagihai "Maa ka hatho me pyar or swad ka jadu dono hai " thrue that and it's call mumma's magic. The magic of love , taste, affection & deliciousness .The wors "achar " bring back so many childhood memories to us .gone back to the days ,when my mom & dadi used to make achar for us . I used to eat kacchi kairi with salt & red chilli .ahaaaaaaa ,those were amazing and unforgatable days .i absolutely love "maa ke hatho ka achar ". It's tangy , juicy , spicy .My school friends still remember my lunch box which was full of flavour of fresh kairi ka achar . I really love mom & mamma ke hatho ka achar . So here is recipe of super amazing achar recipe "maa ke hatho ki ". Maa tuje salam ....
-
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 -
-
-
Gobhi Gazar Achar Gobhi Gazar Achar
An amazing recipe of this winterbliss will tingle your taste buds . The most favorable, in demand pickle of winters.
-
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.
-
-
-
Achar gosht (pickled mutton curry) Achar gosht (pickled mutton curry)
Its spicy, tangy, pickled curry would rock your taste buds. I used to make it with ready made packet masala few years back. But now I use my own spices to make this for special occasions. The pickle spices and the aroma of achar gosht will make your loved ones tummy roll.
-
Dry Churmura (Puffed Rice Snack) Dry Churmura (Puffed Rice Snack)
Translated from Cookpad India -
Kachche aam ka meetha achar/ Pickle Kachche aam ka meetha achar/ Pickle
Very tangy and tasty achar.
More Recipes
Comments (2)