Recipe of Super Quick Homemade Sweet and sour raw mango pickle or achaar

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special 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 bit unique. This will be really delicious.

Sweet and sour raw mango pickle or achaar is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Sweet and sour raw mango pickle or achaar is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

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

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

Steps 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 special food sweet and sour raw mango pickle or achaar recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!