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Sweet and Sour Mango Pickle recipe | Aam ka meetha achar recipe

Sweet and Sour Mango Pickle recipe | Aam ka meetha achar recipe

Sweet-tangy flavored mango pickle is loved by kids a lot. When its season of mangoes and you get unripe mangoes in plenty in market then do not forget to make this simple mango pickle yourself. Mango pickle is everyone’s favorite and takes very less time for the preparations but it keeps good for longer duration. There are many types of recipes for making mango pickles but today we will prepare sweet-tangy mango pickle. It advisable to use sweet mangoes for this kind of pickle.

Try making the pickles after it rains as this improves the taste of the pickle and also gives it a longer shelf life. When you are buying mangoes for the pickle remember not to buy the ones with fiber (threads) as these do not make the pickle tasty and check if they are not spoiled. So let us start preparing Mango pickle. Let’s start with making super duper yummy sweet-tangy pickle with this easy to follow recipe with step-by-step picture. Enjoy!

Directions

Getting ready:

Rinse the mangoes thoroughly and pat dry them completely. Remove the stalk and peel them nicely. Cut off the pulp from each mango in desired size and shape.

sweet mango pickleMaking:

Take whole spices .i.e. fennel seeds, yellow mustard, fenugreek seeds and cumin seeds in a wok or pan. Dry roast these spices for a while. Let the spices cool down and then grind them coarsely.

sweet mango pickle

Heat some oil in a wok or a pan and add asafoetida, turmeric powder, mango chunks and salt to it. Mix everything really well. Cover and let the mangoes simmer for 4 to 5 minutes on low-medium flame. Check them later. When the chunks turn soft and tender, turn off the flame.

sweet mango pickle

Take jaggery in another vessel and add 1 cup water to it. Let it cook until the jaggery dissolves completely. Syrup for mango pickle is now ready. Pass the prepared syrup through a sieve to remove any kind of impurities from it.

sweet mango pickle

Now mix this strained syrup to the mango chunks and mix well. Continue cooking the pickle on medium-low flame till the syrup gets dense with one thread consistency. Stir the pickle after every 1 minute.

sweet mango pickle

Now mix coarsely ground spices, red chilly powder, black salt and sendha salt to pickle and let it simmer until you get thick one thread consistency of syrup.

sweet mango pickle

To check, stick the syrup between your thumb and finger. It should be gooey and one thread is formed. Sweet-tangy super lip smacking mango pickle is ready. Let the pickle cool down completely and store it in sterilized glass or plastic container.

sweet mango pickleServing:

Serve this zingy-spicy sweet mango pickle as accompaniment with your meals or simply serve few wedges of this pickle with chapatti, parantha or poori. Every time use a clean and dry spoon to take out the pickle from the container and relish eating this pickle for up to a year.

sweet mango pickleSuggestions:

  • If you wish have spicier pickle then add 1 tsp garam masala to it.
  • Make sure you use clean and dry container for storing the pickle. Any kind of moisture or dirt can spoil the pickle.
  • Thoroughly wash the glass or plastic container with boiling water and dry them completely. You can also dry the container in oven.
  • Always use a clean and dry spoon for taking out the pickle from container. Stir the pickle once in day with a spoon.
  • If there is sunlight, place the pickle under sun once in 3 months. This helps increase the shelf life of pickles and they taste super tasty.

Sweet and Sour Mango Pickle recipe | Aam ka meetha achar recipe sweet mango pickle
Author: 
Recipe type: Pickle
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw mango pickle – 1 kg (5 to 6 medium size)
  • Jaggery – 1 kg
  • Oil – ¼ cup
  • Vinegar – ¼ cup
  • Fennel seeds – 4 tsp
  • Yellow mustard seeds – 2 tsp
  • Fenugreek seeds – 2 tsp
  • Turmeric powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Asafoetida – 1 to 2 pinch
  • Red chilly powder – 1 tsp
  • Black salt – 2 tsp
  • Sendha salt – 2 tsp
  • Plain salt – 2 tsp
Instructions
  1. Cut off the pulp from each mango in desired size and shape.
  2. Take whole spices .i.e. fennel seeds, yellow mustard, fenugreek seeds and cumin seeds in a wok or pan. Dry roast these spices for a while.
  3. Let the spices cool down and then grind them coarsely.
  4. Heat some oil in a wok or a pan and add asafoetida, turmeric powder, mango chunks and salt to it. Mix everything really well.
  5. Cover and let the mangoes simmer for 4 to 5 minutes on low-medium flame. Check them later. When the chunks turn soft and tender, turn off the flame.
  6. Take jaggery in another vessel and add 1 cup water to it. Let it cook until the jaggery dissolves completely. Syrup for mango pickle is now ready.
  7. Now mix this strained syrup to the mango chunks and mix well.
  8. Continue cooking the pickle on medium-low flame till the syrup gets dense with one thread consistency. Stir the pickle after every 1 minute.
  9. Now mix coarsely ground spices, red chilly powder, black salt and sendha salt to pickle and let it simmer until you get thick one thread consistency of syrup. Sweet-tangy super lip smacking mango pickle is ready.
  10. Serve this zingy-spicy sweet mango pickle as accompaniment with your meals or simply serve few wedges of this pickle with chapatti, parantha or poori.

 

Grated Mango Pickle/Mango Thokku Pickle

Grated Mango Pickle Recipe

Mango Thokku Pickle or grated mango pickle is one such great variation to the authentic mango pickle prepared with raw tangy green mangoes and mixed with amazing combination of desi spices. Being the king of fruits, mango is also a favorite choice for preparing pickles. All types of pickles have their own importance and taste pickle made with mangoes is super delicious. Today we are sharing another recipe of Mango Pickle made with freshly ground whole spices. This pickle has its own distinct flavor and tastes super duper amazing.

It almost takes 1 week to prepare Mango Pickle, Mango Murabba, Mango Salona Pickle etc, but Grated Mango Pickle/Mango Thokku Pickle can be eaten the very next day from the day of its preparation. So here’s a detailed step-by-step recipe for making grated mango pickle for you all. Enjoy!

Directions

Getting ready:

1. Select good and fleshy mangoes and rinse them thoroughly with water.

grated mango pickle

2. Keep aside to dry completely. Remove the stalks and peel them.

grated mango pickle

3. Cut the pulp and remove the seed of mangoes.

grated mango pcikleMaking:

4. Place it in a food processor and grate finely. You can do it manually as well.

grated mango pickle

5. Transfer the grated mango in a bowl.

grated mango pickle

6. Heat a pan or wok and add fenugreek seeds and cumin seeds. Roast them on medium flame till fragrant.

grated mango pickle

7. Now place roasted fenugreek seeds, roasted cumin seeds, yellow mustard seeds and salt in the mixture jar. Churn to make fine powder.

grated mango pickle

8. Heat some oil in a pan until smoke appears, add rest of the fenugreek seeds. Saute for few minutes on medium flame

grated mango pickle

9. Then add turmeric powder, grated mangoes, crushed spices, red chilly powder and asafoetida. Stir everything well.

grated mango pickle

10. Turn off the gas. Cover the pickle with lid and let the mangoes cook in its steam for 5 minutes.

grated mango pickle

11. Grated mango pickle is ready. Turn the flame off.

grated mango pickleServing:

12. Serve this spicy-zingy grated mango pickle as side assortment with your meals and relish eating. Store the pickle in an airtight clean and dry container. These mangoes get tastier and more flavorful after 2 days.

Suggestions

  • Whichever utensil you are using for this recipe should be clean and dry. No dirt should enter the pickle.
  • Use a glass or a plastic container to store the pickle. Sterilize the container and dry it under the sun or in the oven.
  • Use a clean and dry spoon to have the pickle. Stir the pickle upside down once in a week.
  • If it is a sunny day then keep it under the sun ray for a day in every 3 months. It will taste even better.

Grated Mango Pickle - Mango Thokku Picklegrated mango pickle
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mangoes (unripe) - 7-8 (1 kg)
  • Mustard oil - 250 grams (1¼ cup)
  • Fenugreek seeds - 2 tbsp
  • Cumin seeds - 1 tbsp
  • Yellow mustard - 1 tbsp
  • Asafoetida - as much as one pea seed
  • Turmeric powder - 2 tsp
  • Red chilly powder- 1 tsp
  • Salt - 100 grams (3 tbsp)
Instructions
  1. Select good and fleshy mangoes and rinse them thoroughly with water.
  2. Keep aside to dry completely. Remove the stalks and peel them.
  3. Cut the pulp and remove the seed of mangoes.
  4. Place it in a food processor and grate finely. You can do it manually as well.
  5. Transfer the grated mango in a bowl.
  6. Heat a pan or wok and add fenugreek seeds and cumin seeds. Roast them on medium flame till fragrant.
  7. Now place roasted fenugreek seeds, roasted cumin seeds, yellow mustard seeds and salt in the mixture jar. Churn to make fine powder.
  8. Heat some oil in a pan until smoke appears, add rest of the fenugreek seeds. Saute for few minutes on medium flame
  9. Then add turmeric powder, grated mangoes, crushed spices, red chilly powder and asafoetida. Stir everything well.
  10. Turn off the gas. Cover the pickle with lid and let the mangoes cook in its steam for 5 minutes.
  11. Grated mango pickle is ready. Turn the flame off.
  12. Serve this spicy-zingy grated mango pickle as side assortment with your meals and relish eating. Store the pickle in an airtight clean and dry container. These mangoes get tastier and more flavorful after 2 days.

 

Instant Mango Pickle Recipe – Aam Ka Achar Instant Recipe

Instant Mango Pickle Recipe – Aam Ka Achar Instant Recipe – Mango Namkeen Launji

Instant mango pickle is everyone’s favorite and takes very less time for the preparations but it keeps good for longer duration.When its season of mangoes, we get unripe mangoes in plenty in market. Then do not forget to make this simple mango pickle yourself with this easy to follow recipe. So, today we have an tongue tickling and easy recipe for making instant mango pickle, for you all. This instant pickle is a quick and easy way of preparing delicious, tangy and delectable mango pickle at home. It is an all time favorite assortment in any meal and is prepared with raw mango as the main ingredient along with other desi spices like fennel seeds, fenugreek seeds, turmeric powder, red chilly powder, whole dry red chilly, salt, asafoetida and mustard oil. The pro of this mango pickle recipe is that it can be prepared instantly . Once it is ready, you can have it right away or store it for up to a year.

Make your meals more happening by serving this spicy, amazing and mouth-watering instant mango pickle as an assortment. So, try these easy to follow step-by-step instructions and enjoy!

Directions

Getting ready:

1. Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed.


2. Cut the mango pulp into long pieces.

Making:

3. Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down.


4. Grind the cooled fennel seeds in a mixture jar.


5. Then dry roast fenugreek seeds and take it out on another plate.


6. Pour mustard oil in the wok or a pan. When oil starts to fume, low down the flame and add raw mango pieces and stir it for 2 minutes.


7.Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly, salt and asafoetida. Mix everything well. Stir continuously for 2-3 minutes and let the masala mingle with mangoes.


8.Put the flame off, cool it down. Spicy and tangy instant mango pickle is ready.


9. You can serve it right away or store in an airtight container for at least 3 days. This way mango will absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle thoroughly once everyday with the help of a spoon.

Serving:

10. Serve this tangy, mouth-watering and spicy instant mango pickle as an side accompaniment with paranthas or any meal.

Suggestions

  • Wash the container in which you are storing the pickle into the boiling water and dry it completely under the sun or in the oven. Container should not be moist at all.
  • No dirt or moisture should enter the pickle. Use a clean and dry spoon to have it.
  • To increase the shelf life of the instant mango pickle, heat the oil until it starts to fume. Cool it down and pour the oil in pickle jar. Make sure the pickle is immersed in oil. Instant mango pickle can be stored for an year.

Instant Mango Pickle Recipe - Aam Ka Achar Instant Recipe Mango pickle
Author: 
Recipe type: Pickle recipe
Cuisine: Indian
Serves: 4
 
: Pickle Recipe Cuisine: Indian Author: Nisha Madhulika Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4
Ingredients
  • Raw mango – 600 grams (5)
  • Salt – ¼ cup (60 grams)
  • Fenugreek seeds – ¼ cup (50 grams)
  • Fennel seeds – ¼ cup (30 grams)
  • Mustard oil – ¾ cup (200 grams)
  • Dry whole red chilly – 10-12
  • Red chilly powder – 2 tsp
  • Turmeric powder – 2 tsp
  • Asafoetida – ¼ tsp (1 or 1.5 grams)
Instructions
  1. Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed.
  2. Cut the mango pulp into long pieces.
  3. Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down.
  4. Grind the cooled fennel seeds in a mixture jar.
  5. Then dry roast fenugreek seeds and take it out on another plate.
  6. Pour mustard oil in the wok. When oil starts to fume, low down the flame and add raw mango pieces and stir it for 2 minutes.
  7. Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly, salt and asafoetida. Mix it well. Stir continuously for 2-3 minutes and let the masala mingle with mangoes.
  8. Put the flame off, cool it down. Spicy and tangy instant mango pickle is ready.
  9. You can serve it right then or store it in an airtight container for at least 3 days. This way mango will absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle thoroughly once everyday with the help of a spoon.
  10. Serve this tangy, mouth-watering and spicy instant mango pickle as an accompaniment with paranthas or any meal.