Easiest Way to Make Homemade Sweet and sour raw mango pickle or achaar

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sweet and sour raw mango pickle or achaar. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sweet and sour raw mango pickle or achaar is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Sweet and sour raw mango pickle or achaar is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have sweet and sour raw mango pickle or achaar using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sweet and sour raw mango pickle or achaar:

1. Prepare 500 gm raw mangoes
2. Get 500 gm sugarcane jaggery
3. Make ready 1 tsp jeera Or cumin seeds
4. Take 1 tsp coriander seeds
5. Take 1 tsp fennel seeds
6. Make ready 4 dry red chillies
7. Prepare 1 tsp panch foron (recipe is available in my profile)
8. Make ready 1 tbsp mastard oil
9. Make ready 1 tsp salt
10. Make ready 1/2 tsp turmeric powder

Instructions to make Sweet and sour raw mango pickle or achaar:

1. Clean the mangoes, soak in normal water for 1 hour. After 1 hour, take out from water and wipe with kitchen towel thoroughly. Now cut each mangoes into two halves (along with seeds). Remove the seeds and cut the mangoes pieces further into small cubes shape. Keep under sun for atleast 1 hour to remove moisture. Keep aside.
2. Pickle powder preparation: dry roast cumin seeds, fennel seeds, coriander seeds and 2 dry red chillies. Now cool down and coarsely ground. Keep aside.
3. Heat a pan, add mastard oil. Now add 2 dry red chillies by tearing it into 2 pieces. Now add panch foron and after 30 seconds, add mangoes pieces. Keep the gas flame between low to medium throughout the process. Slightly fry the mango pieces. Add turmeric and salt and saute for few more seconds. Now add jaggery and cover the pan with lid to let the jaggery dissolve and magoes cooked.
4. Once the jaggery completely dissolves, check the consistency, if it's sticky, then add the pickle powder prepared earlier. Give it a good mix, keep covered until the pickle consistency is thick. Take out a little portion on your finger to check whether it's done or not. If the pickle forms string then it's done perfectly. Switch off the flame, keep for cooling. Once cooled down, transfer to glass or ceramic container.
5. Keep under sun daily for 1 hour your pickle will stay longer and don't get spoiled.
6. Tips: while preparing the pickle or achaar, ensure water is not used. Also the pan, spatula shouldn't have a single trace of water on it. Even while storing the pickle, ensure the container is completely dry. This way we can avoid getting the pickle spoiled.

So that is going to wrap this up for this exceptional food sweet and sour raw mango pickle or achaar recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!