Sour Mango Pickle | How to make Sour Mango Pickle

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By Anu 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 is a delicious dish which is liked by people of all age groups. Sour Mango Pickle by Anu Singh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Sour Mango Pickle at many restaurants and you can also prepare this at home. This authentic and mouthwatering Sour Mango Pickle takes 180 minutes for the preparation and few minutes for cooking. When you want to prepare something delicious for a party or special occasion then Sour Mango Pickle is a good option for you. The flavour of Sour Mango Pickle is tempting and you will enjoy each bite of this. Try this Sour Mango Pickle on weekends and impress your family and friends. You can comment and rate the Sour Mango Pickle recipe on the page below.

  • 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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