Instant Raw Mango Pickle
Gone are the days when we used to have 'Naani ke Haath ka Achaar'. When we used to sit around and curiously happy to see how it is prepared. How each mango was chopped with that traditional cutter of wooden base. At that time, achaar was prepared in one home but it was distributed in whole family/cousins or nearby. But now a days we don't have time even to prepare it for ourself and we prefer readymade for its long shelf life too. As, summer is an ideal season for Mangoes. So, I chose mangoes being a versatile ingredient either you can make chutneys, shakes, compote, curries and many more. Though, mango pickle is not my thing I love lemon pickle much with lots of ajwain (Carom seeds) but mango is seasonal ingredient and why not to recall those old good days as being a twin child, am raised by my Naani and even my mom is not good enough to prepare pickles. ☺️
Coming to the recipe, I have prepared it simply by chopping raw mangoes at home itself. Then prepared ground spices and mixed them with chopped mangoes. You don't even need any fancy /highfy foreign ingredients to prepare it. All you need is a cooked 'Sarson Ka Tel' or few key ingredients such as Fennel, Chironji or Methi seeds. I have used a vinegar in this recipe but it is completely optional to use it. As Naani ke Haath ka achaar recipe says NOT to add it but for it's long shelf life, I have added it. It will surely sustain if you prepare it with lots of Mustard Oil.
#SP
Instant Raw Mango Pickle
Gone are the days when we used to have 'Naani ke Haath ka Achaar'. When we used to sit around and curiously happy to see how it is prepared. How each mango was chopped with that traditional cutter of wooden base. At that time, achaar was prepared in one home but it was distributed in whole family/cousins or nearby. But now a days we don't have time even to prepare it for ourself and we prefer readymade for its long shelf life too. As, summer is an ideal season for Mangoes. So, I chose mangoes being a versatile ingredient either you can make chutneys, shakes, compote, curries and many more. Though, mango pickle is not my thing I love lemon pickle much with lots of ajwain (Carom seeds) but mango is seasonal ingredient and why not to recall those old good days as being a twin child, am raised by my Naani and even my mom is not good enough to prepare pickles. ☺️
Coming to the recipe, I have prepared it simply by chopping raw mangoes at home itself. Then prepared ground spices and mixed them with chopped mangoes. You don't even need any fancy /highfy foreign ingredients to prepare it. All you need is a cooked 'Sarson Ka Tel' or few key ingredients such as Fennel, Chironji or Methi seeds. I have used a vinegar in this recipe but it is completely optional to use it. As Naani ke Haath ka achaar recipe says NOT to add it but for it's long shelf life, I have added it. It will surely sustain if you prepare it with lots of Mustard Oil.
#SP
Open in Cookpad AppSteps
- 1
Take raw mangoes and wash thoroughly with water. Clean and let them dry. Remove the stems.
- 2
Chop into peices and separate Mango Guthli/Seeds. Transfer to mixing bowl. Add 1 tablespoon of Salt, mix well and set aside for 10 to 15 minutes to release water.
- 3
Prepare the spices required for the pickle. In a wok, slightly roast 2 teaspoons of Fenugreek seeds, 1 tablespoon mustard seeds and 2 teaspoons Fennel seeds. Allow to cool and grind coarsely.
- 4
Keep aside. Drain water completely from the mango peices to mix other ingredients and spices.
- 5
Add 1 teaspoon Salt, 1/2 teaspoon Turmeric powder, 1/2 teaspoon Red Chilli powder. Mix well.
- 6
Now, add prepared ground spices. Take 1 cup of mustard oil to add in pickle.
- 7
Heat Oil in a pan. When the oil is heated up, switch off the flame and allow the oil to cool down. When the oil turned luke warm, add asafoetida and chironji. Mix well and pour in the prepared pickle.
- 8
Mix it well. Lastly, add white vinegar to make it tender as well as to increase it's shelf life. Mix it well and it is done.
- 9
Store in a neatly cleaned glass jar bottle/container. Enjoy right away or it tastes better after 2 to 3 days.
- 10
Enjoy!
- 11
Note - You can have it right away or keep it in Sunlight by shaking the bottle regularly if possible for all the ingredients to properly infuse. It tastes better when consumed after 2 to 3 days.
- 12
It will not spoil upto months if properly stored without any moisture contents.
- 13
You can used whatever variety of mango you want to prepare pickle but they should be raw enough and not firm.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
-
Akshita -
-
-
Japanese Green Peppers and Enokidake Mushrooms Fry
-
Spicy 🌶️ Shrimp 🍤 Lettuce 🥬 Salad
-
California Farm Spinach Sardine Salad
-
-
Colocasia/ Arbi leaves instant Dhokla
-
-
-
-
-
Mango Boba Drink (with homemade mango bubbles)
-
Comments