Mango Pickle Recipe – Kachche Aam Ka Achar

You need to do prior preparation for mango pickle. Soak the fenugreek leaves overnight. Take raw mango pieces and add 1 tablespoon of turmeric powder and salt to it. Keep it overnight. Crush the coriander seeds, thickly and keep it aside.

Take a big flat dish. Spread the grated mango in it. Add split mustard seeds, soaked fenugreek seeds without water, crushed coriander seeds, and crushed garlic, whole garlic cloves, cinnamon sticks, cloves, cardamom, whole black pepper, red chili powder, turmeric powder, and salt. Mix it thoroughly with hands.

Add Grated dried carrots. Add vinegar to it and mix it again. Put raw mango pieces and green chilies over it. Spread evenly and cover it with a cotton thin cloth. keep it aside for at least 24 hours.

After 24 hours, transfer the mixture in a big jar and put an adequate amount of oil. This could be starting from 2 cups to 5 cups. The mixture should be dipped minimum 1 inch under oil. Dipping thoroughly in oil will preserve it for a long time outside the refrigerator.