Mango Pickle Recipe Easy Mango Pickle Without Seeds Mango Achar

MANGO PICKLE RECIPE | EASY MANGO PICKLE WITHOUT SEEDS | MANGO ACHAR

Mango Pickle Recipe | Easy Mango Pickle without seeds | Mango Achar image

Easy Mango Pickle recipe without seed at home step by step with pictures and video. Learn how to make instant mango pickle seedless recipe including all ingredients and simple making tips for Indian style mango pickle from Yummefy Recipes

Provided by Yummefy

Categories Pickle

Yield 40 servings

Number Of Ingredients 14

Ingredients

1 kilogram raw mango, Peeled, deseeded, and chopped into 1-inch x ½-inch pieces to yield 500 grams raw mango
3 teaspoons salt, divided use
2 teaspoons black mustard seeds
1 tablespoon fennel seeds (saunf), dry roasted till aromatic
1 tablespoon fenugreek seeds (methi dana), dry roasted till aromatic
1 tablespoon cumin seeds (jeera), dry roasted till aromatic
1 teaspoon nigella seeds (kalonji)
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons red chilli powder, Kashmiri
1 teaspoon turmeric powder (haldi)
3 teaspoons powdered sugar
2 tablespoons white vinegar
120 ml mustard oil, (about ½ cup) heated till smoking and then cooled to room temperature

Steps:

Place peeled and chopped raw mango in a glass bowl. Add 1 teaspoon salt, mix well, and set aside for 3 hours.
Transfer salted mango to a colander and allow to drain for about 6 hours.
Add black mustard seeds, fennel seeds (saunf), fenugreek seeds (methi dana), and cumin seeds (jeera) to a spice grinder and run till coarsely ground. Reserve this spice mixture.
Transfer drained raw mango to a glass bowl. Add reserved spice mixture along with all other ingredients - nigella seeds (kalonji), garlic paste, ginger paste, kashmiri red chilli powder, turmeric powder, powdered sugar, 2 teaspoons salt, white vinegar, and mustard oil. Mix well with a large spoon.
Carefully spoon mango achar into a prepared sterilised glass jar, gently press down with the spoon, cover with a lid, and place in the sun for 7 days. Remember to bring it in during the night and if it rains. Shake the jar every day to redistribute the liquid.
The mango achar is ready to eat after 7 days.
The mango achar can be stored in a cool dark place for up to 30 days before being put in the refrigerator. It will stay in the refrigerator for up to 1 year (some keep their achar much longer), though it will soften over time. Cook's Note: How to sterilise jars for achar: Prepare jars by first washing them in hot soapy water. Then place a clean towel in a large saucepan or other large pot and place the washed glass jars on the towel. Pour in water to cover the jars, cover the saucepan with a lid, and simmer on medium heat for approximately 10 minutes. Remove and place the glass jars on a clean towel upside down to drain and dry. Use immediately once dry and cool. Serves: 40 Prep Time: 15 minutes plus 9 hours unattended salting and 7 days unattended in the sun Cook Time: 3 minutes

Nutrition Facts : Calories 48 calories

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