Raw Mango Pickle (Aam ka achar)

This Raw Mango Pickle can be made in many ways. In the subcontinent people use different recipes to make raw mango pickle. The recipe I am sharing here comes from our grand mother’s kitchen. It is easy to make and can be kept for at least six months without any refrigeration.

Ingredients

• Mangoes raw 1 Kg
• Fenugreek seeds (methi seeds) 2tbspoon
• Fennel seeds (saunf) 2tbspoon
• Nigella seeds (kalonji) 2tbspoon
• Salt 2 tbspoon
• Red chilli powder 2tbspoon
• Mustard oil ¾ liter

Method

1. Wash and cut the mangoes in cubes
2. Mix mango pieces, above listed spices in a bowl and keep everything in sunlight for 3 to 4 days.
3. Keep mixing every day, turn the pieces up and down;
4. After four days put it in a jar and  pour mustard oil.
5. Now the Pickle is ready, eat and enjoy

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