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As soon as you comprehend the fundamentals of cooking, it can be such a freeing as well as compensating experience to create a merely scrumptious dish or baked item. The smells in your house and the faces of the people that you share it with are priceless. We wish this Raw mango pickle/ achar dish will provide you some idea for you to come to be an extraordinary cook.

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

There is constantly something brand-new to discover when it pertains to food preparation and every cook's skill-set is open to improvement. This Raw mango pickle/ achar recipe is simply a few recipe ideas to aid boost your cook's performance. There are a lot more good recipes around and good cooks maintain looking for them throughout their lives. Consistent discovering is the key to ever-improving food preparation skills.

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