Raw Mango Pickle | How to make Raw Mango Pickle

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BySanchita Agrawal Mittal
Created on 13th May 2017
  • Raw Mango Pickle, How to make Raw Mango Pickle

About Raw Mango Pickle

Raw Mango Pickle / Kacche Aam ka Achaar We are all familiar with raw mango pickle and love to indulge but this one is with a twist. This is my granny's heirloom recipe in which she used to add cinnamon sticks, jaggery and chickpeas.

Raw Mango Pickle, a marvellous creation to spice up your day. Raw Mango Pickle is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingRaw Mango Pickle is just too tempting. This amazing recipe is provided by Sanchita Agrawal Mittal. Be it kids or adults, no one can get away from this delicious dish. How to make Raw Mango Pickle is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Raw Mango Pickleby Sanchita Agrawal Mittal. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Raw Mango Pickle is just the appropriate recipe to serve as many as 6. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time60mins
  • Cook Time0mins
  • Serves6People
Raw Mango Pickle

Ingredients to make Raw Mango Pickle

  • Raw Mangoes - 500 grams
  • Cinnamon Sticks - 4-5
  • Turmeric Powder - 2 tsp
  • Mustard Oil - 1 cup
  • Fennel Seeds (moti saunf) - 2 tablespoons
  • Fenugreek Seeds (methi dana) - 1 tablespoon
  • Salt - 3 tsp
  • Split Mustard Seeds (rai ki dal) - 2 tablespoons
  • Nigella Seeds / Kalonji - 1 tsp
  • Red Chilli Powder - 2 tbsp
  • Grated Jaggery - 1 tbsp
  • Chickpeas (kabuli chana) - 1/4 Cup, washed and soaked overnight

How to make Raw Mango Pickle

  1. Wash the raw mangoes and wipe them dry with a clean cloth.
  2. Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl.
  3. Dry roast all the seeds and Cinnamon sticks in a non-stick pan to remove the moisture and until aroma comes out. Crush fennel seeds and fenugreek seeds.
  4. Add salt, turmeric powder, crushed spices, split mustard seeds, red chilli powder, onion seeds, jaggery and chickpeas to the raw mango pieces and mix well thoroughly.
  5. Heat mustard oil in a non stick pan till it starts to smoke. Set aside to cool.
  6. When the oil is cooled add half of it to the mango mixture and mix well. Keep the bowl covered with a muslin cloth in the sun for 2 days.
  7. Transfer into a porcelain or a ceramic jar or glass jar and add the remaining oil so that all the mango pieces are well covered with mustard oil. Keep this pickle in the sun for further 7-8days. Pickle will be ready according to the intensity of sunshine.
  8. Serve yummy tangy raw mango pickle with paranthas, poori, or anything you like. Store it in airtight container, preferably glass container for months and enjoy as and when required.
My Tip: Always store the pickle in airtight container. Ensure that the pickle pieces are completely dipped in mustard oil.

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