Raw Mango Pickle | How to make Raw Mango Pickle

By Sanchita Agrawal Mittal  |  13th May 2017  |  
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  • Raw Mango Pickle, How to make Raw Mango Pickle
  • Prep Time

    60

    mins
  • Cook Time

    0

    mins
  • Serves

    6

    People

22

0





About Raw Mango Pickle Recipe

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 is a popular aromatic and delicious dish. You can try making this amazing Raw Mango Pickle in your kitchen. This recipe requires 60 minutes for preparation and few minutes to cook. The Raw Mango Pickle by Sanchita Agrawal Mittal has detailed steps with pictures so you can easily learn how to cook Raw Mango Pickle at home without any difficulty. Raw Mango Pickle is enjoyed by everyone and can be served on special occasions. The flavours of the Raw Mango Pickle would satiate your taste buds. You must try making Raw Mango Pickle this weekend. Share your Raw Mango Pickle cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sanchita Agrawal Mittal for inputs. In case you have any queries for Raw Mango Pickle you can comment on the recipe page to connect with the Sanchita Agrawal Mittal. You can also rate the Raw Mango Pickle and give feedback.

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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