Easiest Way to Prepare Tasty Hyderabadi Aam ka achar/ Raw mango pickle

Easiest Way to Prepare Tasty Hyderabadi Aam ka achar/ Raw mango pickle Delicious, fresh and tasty.

Hyderabadi Aam ka achar/ Raw mango pickle. Aam Aur Mirchi Ka Char By Maria Ansari. This particular aam ka achar is a UP specialty which is served with parathas, puris or just anything depending on your imagination. My version is a little different as it has large quantity of masala, almost like a gravy.

The recipe for making mango pickle differs from state to state.

In fact many families have their own variation of making this pickle which is perfected over years and passed from.

This version of mango pickles (aam ka achaar) is from the northern state of Uttar Pradesh and is often eaten with stuffed parathas bread and yogurt.

You can have Hyderabadi Aam ka achar/ Raw mango pickle using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Hyderabadi Aam ka achar/ Raw mango pickle

1. It’s 1 kg of raw mango (Keri).

2. You need 3 tbspn of kalonji(onion seeds/black seeds).

3. Prepare 3 tbspn of saunf(fennel seeds).

4. Prepare 3 tbspn of meethi Dana,(fenugreek seeds) coarsely crushed.

5. Prepare 3 tbspn of crushed red chilli flakes.

6. Prepare 3 tbspn of chopped ginger and garlic.

7. You need 2 tbsp of turmeric powder.

8. Prepare 2 tbsp of salt.

9. Prepare of For tempering (tarka).

10. You need 1 kg of sarson ka oil (mustard seeds oil).

11. It’s 1 cup of whole red chilli.

12. It’s 1 cup of Curry leaves.

It's important to use green mangos, not ripe, orange mangos for this recipe.

And while the process is relatively simple, you'll need to allow three weeks.

Aam Ka Achaar is simple recipe of a spicy raw mango pickle made from homemade pickle masala.

Pickle-making process can be a very easy task, if you have the right guidance and the perfect recipe.

Hyderabadi Aam ka achar/ Raw mango pickle instructions

1. First of all wash clean and cut the Keri (raw mango) and also Peel off the skin and inside seed cut into small chunks.

2. Then add all the spices in it and mix it all together properly.

3. Then in a glass jar which is heat resistance or deep steel (paraat) add all the Keri in it.

4. Then in a wok add oil for tempering (tarka)add whole red chilli and Curry leaves when chilli releases its aroma and changes it's colour immediately pour the tarka on Keri now mix it all together.

5. Then cover the lid and put the jars under the sunlight for 3 days or until keri become tender.

6. When Keri raw mango become tender your achar (pickle) is ready to eat.

With extensive guidance from my mother and mother-in-law I have managed to attain perfection in the.

Aam ka sookha achar- sookha aam ka achar Raw mango pickle/aam ka achar is undoubtedly the most popular pickle among the huge variety of pickles made all over India.

Every region have their own special recipe of making pickles and even every family have their own favorite or special recipes.

Mango pickle is a spicy and tangy condiment.

Almost every Indian household has their own favorite recipes for Mango Pickle.