Mango Pickle/ Manga Achar

Raw Mango: 2, cut into bite size pieces
Chili Powder: 2.5 Tbsp
Hing: ¼ tsp
Fenugreek Powder: ½ tsp
Turmeric Powder: ½ tsp
Sesame Oil: 3 Tbsp
Curry Leaves: 1 sprig
Ginger: 2” piece, julienne
Garlic: 6-7 cloves, thick slices
Mustard Seeds: ½ tsp
Vinegar: 1 tsp

To Mix:
Chili Powder: 1.5 tsp
Salt: 1.5 tsp

  • Wash mangoes and dry thoroughly using dry kitchen towel
  • Cut into bite sizes pieces and mix with chili powder and salt and set aside in an air tight glass bowl for 1-2 days
  • In a deep pan heat oil and splutter mustard seeds
  • Add curry leaves, ginger, and garlic and sauté for 3-4 minutes
  • Add Chili powder, Salt, Hing, Fenugreek Powder, Turmeric Powder and sauté for another 3-4 minutes
  • Add the mango pieces to this along with vinegar
  • Mix well and bring this to a quick boil
  • Switch off the flame and let it cool
  • Transfer it to a dry air tight glass jar and let it sit untouched for 2-3 days before serving


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