Mango Achar - Mango Pickle
Full recipe of Mango Achar - Mango Pickle
1. Take 500 grams of raw mango and chop them into small pieces.
2. In a bowl, add the chopped pieces and add 1 tbsp Salt and toss or mix well to coat well.
3. In a glass jar, add salt coated mango and around 5 tbsp salt, layer each. Make sure the jar is fully dry.
4. Now cover the glass jar and leave it aside for 2 or 3 days.
5. After few days, water will release from raw mango, drain the excess water in another bowl. Add 3 cups of water in the excess water and boil the salt water until half in quantity.
6. For Masala,
Roast 1 tsp meeting for 1 min on low flame,
Add 3 tbsp rai, 3 tbsp kashmiri red hilli and 2 tbsp chilli powder and roast well for 1 min on low flame. Set it aside to cool down.
7. Now grind the masala mixture into fine powder.
8. In another pan,
heat 2 tbsp oil,
Add 1 tsp rai,
Add 12 to 15 chopped garlic and fry,
Add curry leaves,
Add 1 tsp Turmeric powder,
Mix well and add the raw mango and fry for 4 to 5 mins on low flame, until the moisture is removed from the mango,
After 5 mins, add masala powder and mix,
Now add salt water and mix well.
9. For tadka, add oil and hing, and pour over the pickle mixture.
10. Once it is cooled down, add pickle into dry glass jar and store.
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