Tag Archives: pickle recipes

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.