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Food

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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