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Cooking might be one of the earliest skills worldwide. That does not suggest that there are any type of restrictions to the expertise readily available for the chef thinking about enhancing his/her abilities. Even the finest cooks, also specialists, can always discover brand-new dishes, approaches and strategies to improve their kitchen area abilities, so lets try this Raw mango pickle/ achar recipe, we hope you like it.

You need to prepare - raw mango.
Use mustard powder.
Use red chilli powder.
Provide turmeric powder.
You need - salt.
You need to prepare - methi seeds.
You need - fennel seeds.
Prepare - oil.
You need to prepare - asafoetida.

While ripe mango recipes delight us with their delicious flavour, we can not get over this instant raw mango pickle recipe and how quickly we can make this at home. This aam ka achar is a heaven for all the. Mango Pickle or Aam Ka Achar is a tangy and spicy condiment prepared by marinating raw mangoes in oil and Indian spices. The recipe for making mango pickle differs from state to state.

Rinse the raw mango well. Wipe with clean cotton napkin. There should not be any moisture on the raw mangoes..
Cut the mangoes into half. Remove the seed then cut into small pieces..
Take approximately one tsp oil in a pan. Heat it then add methi seeds and fry it well. Remove from the pan and keep aside..
Then again take a tsp of oil. Heat it. Add fennel seeds and fry it well till it gives roasted aroma. Switch off the gas. Let it cool down. Grind methi and fennel seeds..
Take a dry and clean mixing bowl. Make the layer of all above ingredients starting with salt, red chilli powder, mustard powder, turmeric powder, methi and fennel seed powder and in the last asafoetida..
Heat the oil in a pan on low medium flame upto boiling point. Switch off the gas. Let it cool down the oil for 10 minutes..
Then add oil in the layer starting with centre. Mix the oil with masala well. Now the pickle masala is ready. Let it cool down completely..
Now add raw mango pieces to the masala and mix well. Now put it in glass jar and bottle..
Make sure that pickle should be completely immersed in the oil. If not, heat more oil in a pan. Cool it completely then add it into the pickle..
Make sure that pickle jar should be cover with airtight lid. Daily mix the pickle with clean spoon for a week..
Mango pickle is ready to eat..

In fact many families have their own variation of making this pickle which is perfected over years and passed from. Now, lets see how to make this quick and easy mango pickle recipe. Kadumanga achar (Pickled raw mango) is one of the favorites among Keralites and an instant pickle of Kerala. This is made during the mango seasons esp April,May when they are plucked in large numbers. Keep the Mango pickle in glass jar with lid on.

Now that you have reviewed the Raw mango pickle/ achar recipe, and also you have the expertise that you require to perform in the kitchen. Obtain that apron out, dust off your mixing bowls and also roll up your sleeves. You have some food preparation to do.

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