Steps to Make Speedy Sweet and sour raw mango pickle or achaar

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sweet and sour raw mango pickle or achaar. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Sweet and sour raw mango pickle or achaar is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Sweet and sour raw mango pickle or achaar is something which I’ve loved my whole life.

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

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

1. Get raw mangoes
2. Get sugarcane jaggery
3. Make ready jeera Or cumin seeds
4. Make ready coriander seeds
5. Get fennel seeds
6. Prepare dry red chillies
7. Make ready panch foron (recipe is available in my profile)
8. Prepare mastard oil
9. Take salt
10. Prepare 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’s going to wrap this up for this exceptional food sweet and sour raw mango pickle or achaar recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!