Mango pickle/aam ka achaar Recipe

Cooking Directions

• STEP 1.Wash and dry the raw mangoes. Cut them into small pieces and remove the seeds.
• STEP 2.In a mixing bowl, add the mango pieces, salt, turmeric, red chili powder, and mix well.
• STEP 3.Heat oil in a pan and add mustard seeds and fenugreek seeds. Let them splutter.
• STEP 4.Add the mango mixture to the pan and cook for a few minutes until the mangoes soften slightly.
• STEP 5.Transfer the pickle to a clean, dry jar and let it cool completely.
• STEP 6.Store the mango pickle in a cool, dark place for at least a week before consuming.
• STEP 7.Serve the mango pickle as a condiment with rice, roti, or any Indian meal.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best pickle.
• Make sure to sterilize the jar before storing the pickle to prevent spoilage.
• You can adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

• Store the mango pickle in an airtight jar in a cool, dark place.
• The pickle can be stored for several months if properly sealed and stored.
• Serve the mango pickle as a condiment with rice, roti, or any Indian meal.