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Cover and set aside for 24 to 28 hours in a dry place. Blend methi seeds along with mustard seeds to a fine powder. If you have made the big batch then store some pickle in a small jar for everyday use. So you don’t need to open the big jar every day and this way it increases its shelf life. I have used mustard oil in the pickle but you can add any oil which you normally add in your pickles.
But when we think of summer meals, the first thing that comes to our mind is 'aam ka achar'. During this season, you will find at least one jar of mango pickle in our pantry. And the best part is, aam ka achar recipe sees multiple variations - each of which can easily be prepared at home. Mango pickle is a Indian pickle variety made with raw unripe green mangoes, pickling spices and oil. This easy achar recipe with Indonesian flavours, makes the best spicy mixed vegetable pickle you have ever tasted. Marinated in a fragrant, sweet, sour, and spicy sauce, the vegetables are crisp and crunchy to eat.
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Wipe it dry or place on the kitchen towel and let it dry out completely. The amount of salt should be measured accurately as it act as a preservative for the pickle. Keep in mind the hygiene and cleanliness while making any pickle, jam, sauce, preserve or for that matter any food. Usually I am spoilt because my mum or my mum-in-law sends us pickle. However, with lock down and us not being able to visit our family I had to make a plan and make my own Sweet and Sour Mango Pickle.
My pickle lasts at room temperature for several months. Chop mangoes to slightly large cubes of 1 inch, using a large knife. It may taste slightly pungent and bitter for a week or so. But as the pickle ages it will be just fine. The mixture looks dark and dry at this stage.
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In a big and wide bowl add the crushed spices and all the powdered spices in the chopped mango pieces. This particular recipe has been shared by food vlogger Reshu on her YouTube channel 'Cooking with Reshu'. According to her, if stored properly, one can preserve this pickle for up to a year. All you need to do is cool down the achar and transfer it in a clean and dry glass jar, with an airtight lid. Now, without further ado, let's take a look at the recipe.
Wipe off with an absorbent cloth or tissue. When cool, put it in an airtight container and store in the refrigerator. Best served as a side dish or appetizer in a meal. Place mangos in bowl and pour hot syrup over them. Instead of letting it mature for days under sunlight, we are cooking it on the stove-top. And it will be ready in under 15 minutes.
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Add them to a dry bowl, along with red chili powder, mustard powder, salt and lightly crushed garlic. This mango pickle is a similar but toned down version which is also simpler to make. However, if you dislike any of these feel free to leave them out and add more of the vegetables that you like. Now add cooled mustard oil to this mixture. Learn how to make mango pickle at home instead of buying them at the store. I have included a step-by-step photo tutorial to make it easy for you.
The process of making achaar in India is a popular activity in hot days. It will be ready to serve after 3 days but it tastes best as it ages. Dry roast methi seeds on a low flame until deep golden and aromatic. Transfer to a plate and cool them completely. It’s important not to over cook the vegetables when blanching, over cooking will make them soft and limp. The cabbage should not be blanched for more that 2-3 seconds and the other vegetables no longer that 10 seconds.
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It smells so good and delicious with tons of flavors. Made some rice and dal tadka to go with that. I will be making another batch this year.
I am sharing the easiest recipe to make it at home. 1.This step is for better shelf-life. If you skip this step, you have to refrigerate the pickle right away after making it. To make mango pickle, firstly make sure all the following are completely dry and free from moisture. It is ideal to sun dry all of them for a few hours.
Occasionally keep the pickle jar in sunlight for few hours. Dry the whole spices for a day in bright sunlight to remove the moisture. Make it a practice to cover this pickle with 2 to 3 inches layer of mustard oil on top.
Simmer everything except the mango and oil, until thick.
Punjabi RecipeYou can skip this step if you are going to refrigerate the mango pickle right away after making it. If you do not have sunlight, then keep them in the oven set to 60 to 70 C for 1 hour, with the oven door left ajar. The very idea of aam ka achar takes us back to the childhood. Remember those frequent tours to the kitchen to steal handful of achar from daadi's and naani's pickle jar? Sundried pieces of mangoes, coated with a pool of spices - achar is all about aroma and flavours.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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