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Raw Mango Pickle

May-13-2017
Sanchita Agrawal Mittal
60 minutes
Prep Time
0 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Pickling
  • Veg
  • Medium
  • Everyday
  • Madhya Pradesh
  • Accompaniment

Ingredients Serving: 6

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

Instructions

  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.

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neha chanana
Jul-11-2018
neha chanana   Jul-11-2018

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