instant mango pickle recipe | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar |

Instant Mango Pickle (  Achaar Aur Parathe)

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instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with 19 amazing images.

instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar is a delectable mango pickle that is ready within minutes. Learn how to make instant kacchi kairi ka achar.

To make instant mango pickle, combine the mango strips and salt and mix well. Leave aside for 1 hour. Drain out and discard the mango water. Combine the mango strips, asafoetida, turmeric powder, fennel seeds, cumin seeds, chilli powder and mustard oil and toss well. Serve immediately or store refrigerated for upto 4 days.

Make strips of raw mangoes, pep it up with spice powders to give a whole new dimension to the kacchi kairi. We have used mustard oil for this recipe to give it an authentic aroma and flavour, but you can substitute it with any other refined oil as per your choice to make aam ka achar.

The interplay of wisely chosen spices like cumin seeds and fennels seeds is what makes this instant raw mango pickle different. Serve it as an accompaniment to chapati, sabzi, dal and rice and watch your family savour it with satisfaction. It is sure to tempt them to come back for another serving! This instant kacchi kairi ka achar also pairs well with a bowl of hot khichdi like moong dal khichdi.

Tips for instant mango pickle. 1. To make raw mango strips, raw mangoes are first sliced into big pieces and then the vertical strips are made uniformly. 2. Alternatively grate the mangoes thickly. 3. Remember to use roasted fennel seeds and cumin seeds. Roasting them might take less than a minute and ensure to roast them on a tava on a slow flame, to avoid them from burning.

Enjoy instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar | with step by step photos.

Instant Mango Pickle ( Achaar Aur Parathe) recipe - How to make Instant Mango Pickle ( Achaar Aur Parathe)

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 cups
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Ingredients


For Instant Mango Pickle
2 cups peeled raw mangoes , cut into strips
1/2 tsp asafoetida (hing)
1 tsp turmeric powder (haldi)
2 tbsp roasted fennel seeds (saunf)
2 tbsp roasted cumin seeds (jeera)
2 tbsp chilli powder
1 tbsp salt
3 tbsp mustard (rai / sarson) oil

Method
For instant mango pickle

    For instant mango pickle
  1. To make instant mango pickle, combine the mango strips and salt and mix well. Leave aside for 1 hour.
  2. Drain out and discard the mango water.
  3. Combine the mango strips, asafoetida, turmeric powder, fennel seeds, cumin seeds, chilli powder and mustard oil and toss well.
  4. Serve the instant mango pickle immediately or store refrigerated for upto 4 days.
Nutrient values (Abbrv) per tbsp
Energy32 cal
Protein0.1 g
Carbohydrates4.5 g
Fiber0.5 g
Fat1.7 g
Cholesterol0 mg
Sodium277.4 mg
Instant Mango Pickle ( Achaar Aur Parathe) recipe with step by step photos

Like instant mango pickle

    Like instant mango pickle
  1. Like instant mango pickle | aam ka achar | instant raw mango pickle | Instant kacchi kairi ka achar |  then see our collection of Punjabi achar recipes and some pickles we love.  
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How to make mango strips

    How to make mango strips
  1. This is what raw mango (green mangoes) looks like. Raw mango is easily available summer and rest of the year difficult but available in India and required for instant mango pickle | aam ka achar | instant raw mango pickle | Instant kacchi kairi ka achar | See details of what is raw mango ?
  2. Peel the raw mango with a knife. 
  3. Cut into round shape pieces and discard the seed. Round shape helps to cut into mango strips easily. 
  4. Cut raw mango (green mango ) into thin strips.

Making the instant mango pickle

    Making the instant mango pickle
  1. To make instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar |  in a deep bowl put the mango strips.
  2. Add 1 tablespoon salt.
  3. Mix well.
  4. Cover and keep aside for one hour.
  5. This is what it looks like after 1 hour.
  6. Drain out and discard the mango water. Note that you will have to squeeze the marainted raw mangoes with your hands to remove the water. Don't expect a lot of water to be squeezed out.
  7. In a deep bowl add 1/2 tsp asafoetida (hing) to the raw mangoes.
  8. Add 1 tsp turmeric powder (haldi).
  9. 2 tbsp roasted cumin seeds (jeera).
  10. Add 2 tbsp chilli powder.
  11. Add 2 tbsp roasted fennel seeds (saunf).
  12. Add 3 tbsp mustard (rai / sarson) oil.
  13. Toss instant mango pickle | aam ka achar | instant raw mango pickle | Instant kacchi kairi ka achar |  well.
  14. Serve instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar |  immediately. I love the with   
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  15. Or store instant mango pickle | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar |  refrigerated in a glass container for upto 4 days.

Tips for instant mango pickle

    Tips for instant mango pickle
  1. To make raw mango strips, raw mangoes are first sliced into big pieces and then the vertical strips are made uniformly.
  2. Alternatively grate the mangoes thickly.
  3. Remember to use roasted fennel seeds and cumin seeds. Roasting them might take less than a minute and ensure to roast them on a tava on a slow flame, to avoid them from burning.

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