Mango Pickle Recipe | Aam Ka Achar | कच्चे आम का आचार | Aam Ka Khatta Achar in Hindi

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Mango Pickle Recipe | Aam Ka Achar | कच्चे आम का आचार | Aam Ka Khatta Achar in Hindi

Recipe Category:

Pickle Recipes

Recipe Details:

Mango Pickle Recipe | Aam Ka Achar | कच्चे आम का आचार | Aam Ka Khatta Achar in Hindi
Mango Pickle Recipe Details:
Mango pickle recipe (kachhe aam ka achar in Hindi/khati keri nu athanu in Gujarati) is a popular North Indian spicy and tangy achar that will surely be loved by all in your family. If you do not have time to put pickle under sunlight, you can try this instant mango pickle. This mango pickle recipe is quick and easy to make. Instant mango pickle recipe is prepared by unripe mango, mustard seeds, fenugreek seeds, red chili, and other spices.

Raw mango pickle can be served with roti, paratha or any Indian bread. It will also enhance any rice recipe taste. Gujarati & Rajasthani people make and serve mango pickle with their day to day meals. You may say that it is no cook-no mess recipe except heating up oil. Kerala people used to temper on the species like mustard seeds, fenugreek seeds, curry leaves, Asafoetida and ginger oil.

Storage Instructions:
Mango pickle can be stored up to 15 days in the refrigerator.
You should keep it in normal room temperature for the first 24 hours.
The oil acts as a preservative. If you want to reduce the quantity of oil, you should store the pickle in a small glass container and keep it in the refrigerator.
Always use sterilized and totally dry container to store any pickle, it will enhance the life of pickle.
Properly close the lid of the container and place it in the fridge after 24 hours.
It will be tastier after 2 days.

· Raw mango (tota aam, kagda keri) – 250 grams. Washed & dried
· Turmeric powder – 1/4 tsp.
· Mustard seeds coarsely grinded (Raina kuriya in Gujarati) – 3 tbsp. outer layer
· Fenugreek seeds coarsely grinded (Methina kuriya in Gujarati) -2 tbsp. inner layer
· Salt – 2 tsp. or to taste
· Asafoetida – 1 Tsp.
· Kashmiri red chili powder – 2 tbsp. (for dark red color)
· Regular red chili powder – 1 tbsp.
· Oil any cooking – 1/4 cup (I used peanut oil)

Wash mango properly and dry them completely before you prepare the pickle.
Tota aam, which is easily available at the market is good for instant raw mango pickle because it is not sour in taste.
Mango pickle recipe is explained with Gujarati, Hindi and English language subtitles. Desi recipes channel mostly makes Gujarati, North Indian, South Indian, Punjabi, Malayalam, Telugu, Kannada, and Chinese cuisine. Moreover, you will find many world famous dishes.

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