Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, sweet and sour raw mango pickle or achaar. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Khatta mitha Aam Ka achar, Sweet & Sour Mango Pickle Aam ka Khatta meetha achar, Gor Keri Recipe, Guramba Recipe, aam ka meetha achar with jaggery, sweet. Hi friends namaste ! welcome to my channel.
Sweet and sour raw mango pickle or achaar is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Sweet and sour raw mango pickle or achaar is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have sweet and sour raw mango pickle or achaar using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sweet and sour raw mango pickle or achaar:
- Take 500 gm raw mangoes
- Make ready 500 gm sugarcane jaggery
- Prepare 1 tsp jeera Or cumin seeds
- Take 1 tsp coriander seeds
- Take 1 tsp fennel seeds
- Prepare 4 dry red chillies
- Prepare 1 tsp panch foron (recipe is available in my profile)
- Prepare 1 tbsp mastard oil
- Get 1 tsp salt
- Get 1/2 tsp turmeric powder
Instant Chunda Recipe - How To Make Raw Mango Chunda - Gujarathi Sweet Mango Pickle - Varun Inamdar. Hi guys I I Bring sweet & Sour Raw Mango Pickle/ khatta mitha App ko Achar in Nepali style hope you guys like to try in your kitchen my Simple Recipe. See the recipe for Aamba Khatta (Sweet and Sour Mango Pickle) »James Roper. Green, unripe mangos are simmered with cardamom and cloves to yield this tangy, spicy Indian condiment.
Steps to make Sweet and sour raw mango pickle or achaar:
- Clean the mangoes, soak in normal water for 1 hour. After 1 hour, take out from water and wipe with kitchen towel thoroughly. Now cut each mangoes into two halves (along with seeds). Remove the seeds and cut the mangoes pieces further into small cubes shape. Keep under sun for atleast 1 hour to remove moisture. Keep aside.
- Pickle powder preparation: dry roast cumin seeds, fennel seeds, coriander seeds and 2 dry red chillies. Now cool down and coarsely ground. Keep aside.
- Heat a pan, add mastard oil. Now add 2 dry red chillies by tearing it into 2 pieces. Now add panch foron and after 30 seconds, add mangoes pieces. Keep the gas flame between low to medium throughout the process. Slightly fry the mango pieces. Add turmeric and salt and saute for few more seconds. Now add jaggery and cover the pan with lid to let the jaggery dissolve and magoes cooked.
- Once the jaggery completely dissolves, check the consistency, if it's sticky, then add the pickle powder prepared earlier. Give it a good mix, keep covered until the pickle consistency is thick. Take out a little portion on your finger to check whether it's done or not. If the pickle forms string then it's done perfectly. Switch off the flame, keep for cooling. Once cooled down, transfer to glass or ceramic container.
- Keep under sun daily for 1 hour your pickle will stay longer and don't get spoiled.
- Tips: while preparing the pickle or achaar, ensure water is not used. Also the pan, spatula shouldn't have a single trace of water on it. Even while storing the pickle, ensure the container is completely dry. This way we can avoid getting the pickle spoiled.
Smita Chandra, who wrote about her mother's homemade pickles in Preserving Culture, slathers it atop. In India pickle has its own special place. Pickles are made at home with utmost care. Family-favorite traditional recipes are handed down from one generation to the other. Indian pickles are very different compared to Western pickles.
So that’s going to wrap this up for this special food sweet and sour raw mango pickle or achaar recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
