Mango Pickle Recipe | How To Make Raw Mango Pickle | How To Make Mango Achar At Home

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard seeds

Ground mustard is a lower-cost alternative that still provides flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Lemon juice is a cost-effective substitute that adds acidity.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is a traditional sweetener that complements the pickle's flavors.

asafetida

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can provide similar flavor notes at a lower cost.

Welcome viewers to the channel and introduce the recipe for mango pickle.

State that 2 kg of raw mango will be used for the pickle.

In a pan, add 2 tbsp fenugreek seeds, 2 tbsp fennel seeds, and 25 cloves, and dry roast on low heat for 2 minutes, stirring continuously to remove moisture.

After 2 minutes, add 1 tbsp yellow mustard seeds and 1 tbsp cumin seeds, and mix for 1 minute to remove moisture.

Transfer the roasted spices to a bowl and let them cool.

Add half of the cooled spices to a grinder and grind them coarsely.

Mix the ground spices with the remaining whole spices.

Add 2 tbsp kalonji, 3 tbsp red chili powder, 2 tbsp turmeric powder, 3 tbsp salt, and 1 tbsp black pepper to the spice mix and combine well.

Wash and dry 2 kg of raw mangoes, remove the seed, and cut the mango into half-inch thick julienne pieces.

Remove the soft inner part of the mango seed and cut it into half-inch pieces, adding it to the mango slices.

Add the prepared spice mix to the mango pieces and mix thoroughly for 10 minutes to coat the mango evenly with spices.

In a pan, heat 1 cup of mustard oil until hot, then turn off the flame and add 1 tsp carom seeds, mixing well.

Let the oil cool down and then add it to the mango mixture along with 1/2 cup of white vinegar, mixing thoroughly.

Transfer the pickle to a sterilized glass or plastic jar.

Expose the pickle to sunlight for 2 hours each day for 3 days, mixing it regularly to allow moisture to escape.

After 3 days, the pickle is ready to eat, and its flavor will continue to develop over time.

Use a clean, dry spoon to take out the pickle, which can last for one to two years without spoiling.

Cooking Techniques

Equipment Needed

Spice Level: