Mango Achar Recipes

Kerala Style Mango Pickle Kadumaanga Achaar

WEBApr 22, 2018 · Mix well and set aside for 6 hours or overnight. Next day, heat gingelly oil in a pan. Add mustard seeds. When it splutters, add …

1. Add salt and 1/4tsp asafoetida to the chopped raw mango. Mix well and set aside for 6 hours or overnight.
2. Next day, heat gingelly oil in a pan. Add mustard seeds. When it splutters, add ginger, garlic, green chilies and curry leaves. Saute for a couple of minutes.
3. Keep the flame in low and add red chili powder, turmeric powder, fenugreek powder and the remaining asafoetida. Mix well and saute for a couple of minutes.
4. Remove from flame and add to the ‘marinated’ mango. Mix well.

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Mango Pickle Recipe (South Indian Style) Swasthi's Recipes

WEBApr 25, 2023 · Make the Mango Pickle. 6. To a large mixing bowl, add 1 ¼ cup mango cubes, 3 tablespoons red chili powder, …

1. Choose raw, fresh and unripe green mango that is firm and has a clear skin. Wash and dry mango thoroughly. Wipe clean with a cloth. Do this the previous night.
2. Add them to a dry bowl, along with red chili powder, mustard powder, salt and lightly crushed garlic.

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Raw Mango Pickle Kadumanga Achar NISH KITCHEN

WEBNov 26, 2019 · Place chopped raw mango in a deep bowl, and set aside. Splutter mustard seeds in hot oil in a deep pan. Lower the heat slightly, …

1. Place chopped raw mango in a deep bowl, and set aside.
2. Splutter mustard seeds in hot oil in a deep pan. Lower the heat slightly, and fry garlic and ginger. Add in curry leaves and chopped green chillies. Lower the heat even further, and add ground turmeric, ground fenugreek, chilli powder, and asafetida. Let the spices fry for a while. Finally, add white vinegar, salt, and enough water to make the gravy. Turn up the heat, and let it come to boil. Remove from heat.
3. Now transfer the gravy to the bowl of chopped raw mangoes. Mix well. Pickle is ready. Once cooled, you can transfer it to a sterilized container.

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Mango Pickle Recipe Punjabi Aam ka Achar

WEBApr 24, 2023 · Make it a practice to cover this pickle with 2 to 3 inches layer of mustard oil on top in the jar. Close the lid of the jars tightly. …

1. Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours. This step is optional but does help in getting rid of any moisture from the spices and salt.
2. Chop the mangoes in 1.5 inches pieces. and add them in a bowl. Discard the stones but do peel off the flesh from the stones if any. No need to remove the outer skin of the mangoes if they are soft and tender.

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