Sour Mango Pickle | How to make Sour Mango Pickle

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ByAnu Singh
Created on 15th May 2017
  • Sour Mango Pickle, How to make Sour Mango Pickle
Sour Mango Pickleby Anu Singh
  • Sour Mango Pickle | How to make Sour Mango Pickle (1 likes)

  • 0 reviews
    Rate It!
  • By Anu Singh
    Created on 15th May 2017

About Sour Mango Pickle

This is a famous pickle of north India known as "phad wala aam ka achaar" .

Sour Mango Pickle, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Anu Singh. Sour Mango Pickle is a dish which demands no explanations, it's a whole world of flavour in itself. Sour Mango Pickle is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Sour Mango Pickle by Anu Singh is perfect to serve 10 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Sour Mango Pickle.

  • Prep Time3Hours
  • Cook Time0mins
  • Serves10People
Sour Mango Pickle

Ingredients to make Sour Mango Pickle

  • Raw mangoes - 5 kg
  • Salt - 700 gm
  • Red chilli powder - 250 gm
  • Fennel seeds powder - 250 gm (coarsely grounded)
  • Coriander powder - 50 gm
  • Asafoetida - 25 gm
  • Onion seeds (Kalonji) - 25 gm
  • Turmeric powder - 200 gm
  • Fenugreek seeds (methi dana) - 50 gm
  • Mustard oil - 1 and a half kg

How to make Sour Mango Pickle

  1. Wash all the mangoes thoroughly and pat dry them with a clean cloth. Cut each mangoes into 8 pieces and remove the seeds.
  2. Keep them in sunlight for 2 hrs. After 2 hrs, when water gets completely dried up from all mangoes, take them out in a bowl.
  3. Take all the ingredients except mustard oil in a bowl. Mix little mustard oil to it to form a paste. Don't add entire mustard oil at this stage. Mix well.
  4. Now transfer all the ingredients of bowl into a jar. Add rest of the mustard oil into the jar.
  5. Make sure that the mustard oil covers the mangoes and masala completely. Keep this jar in a safe place and wait for 20 to 25 days for the pickle to get ready to eat.
  6. No need to put this jar in sunlight. After 20 to 25 days, pickle will be ready to eat.
My Tip: Use ram kela variety of raw mangoes for making pickles.

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