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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.
Wash the raw mangoes and wipe them dry with a clean cloth.
Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl.
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.
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.
Heat mustard oil in a non stick pan till it starts to smoke. Set aside to cool.
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.
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.
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.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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