Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha | How to make Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha

By Poonam Bachhav  |  9th Jul 2016  |  
5.0 from 2 reviews Rate It!
  • Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha, How to make Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha
Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Lonchaby Poonam Bachhav
  • Prep Time

    8

    Hours
  • Cook Time

    10

    mins
  • Serves

    20

    People

48

2





About Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha

Here I am going to share the Authentic Maharashtrian Style Ammbyacha Lonacha (name in Marathi) recipe. This recipe is close to my heart as this is been passed on to every daughter from her mother from generations in our family and also as none of us dare to modify it even a bit.

Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha, a deliciously finger licking recipe to treat your family and friends. This recipe of Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha by Poonam Bachhav will definitely help you in its preparation. The Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha can be prepared within 480 minutes. The time taken for cooking Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 20 people. The recipe details out how to make Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha step by step. The detailed explanation makes Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha so simple and easy that even beginners can try it out. The recipe for Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha from BetterButter.

Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha

Ingredients to make Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha

  • 2 cups of cut raw Mangoes with skin
  • 3/4 cup of Groundnut oil (150 ml)
  • 1/4 cup Salt
  • 1/4 Cup Red Chili Powder
  • 1/4 cup Skinned and split Mustard seeds( Rai dal)
  • 2 tbsp of Saunf Fennel Seeds
  • 2 tbsp Turmeric powder
  • 1 tbsp Asafoetida (Hing)
  • 1 tbsp of halved fenugreek seeds( Methi dal)
  • Whole spices ( 2-3 1 inch pieces of Cinnamon stick , 5-7 Cloves, 5-7 Green Cardamom , 5-7 black Pepper corns.

How to make Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha

  1. Soak the raw mangoes in a bowl of water overnight (for 8-10 hours ). I do not know the exact reason for this, but i guess this is to stop the process of ripening of mangoes after being harvested.
  2. Wipe them dry with a clean cloth making sure there is no moisture left on them. The knife and the cutting platform also should be clean and moisture free. Cut the mangoes in half, deseed and further cut them into 1 inch cubes.
  3. Take a large clean and dry mixing bowl. Now we have to make layers of all the ingredients in the bowl starting first with Salt followed by red Chili powder , Mustard seed dal , Turmeric Powder, Asafoetida , Fenugreek seed dal , Fennel seeds
  4. Last on the layer is the whole spices. The reason behind this sequence of layering is that hot oil will be poured on this masala, so the top most layer will be in direct contact with hot oil, the whole spices.
  5. Fennel seeds release nice aroma after coming in contact with hot oil. The red chili powder is saved from getting burnt. Now heat the Groundnut Oil up to boiling point, that is once you see the bubbles coming up , put off the flame.
  6. let the Oil cool down for 5 minutes or so , and then with a ladle pour the oil on the layers, starting from centre. Mix the oil very well with the masala using a dry spoon.
  7. By this time your whole house will be filled with irresistible aroma of the pickle masala. The masala is ready, but we have to wait for 4-5 hours or if making large batch, preferably overnight for the pickle masala to cool down completely
  8. Add the raw mango pieces into the cooled pickle masala , mix well . the pickle is ready. Fill this into sterilized , dry jars.
  9. Make sure the pickle jar is covered with a tight fighting lid. This raw mango pickle takes 2-3 week for marination, time needed for the masala to completely incorporate the flavours into mango pieces. But you can always have it immediately

My Tip:

The oil layer should cover the pickle completely from top, if not, heat some more oil and on cooling add to the pickle jar. This pickle has a very long shelf life, if proper precautions are taken. Ensure you use clean and dry spoon to remove pickle from the jar.

Reviews for Spicy Raw Mango Pickle | Aam Ka Achar | Aambyacha Loncha (2)

Maithili Thangkhiewa year ago

This is really an heirloom recipe! Amazingg
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Vaishali Nhalande Morea year ago

hi ! poonam , :ok_hand::thumbsup:
Reply