Green Mango Pickle, Raw Mango Pickle, Kairi ka Pickle, Aam ka Achar, Aam ka khatta Achar, <br /><br />Ingredients doe Mango Pickle <br /><br />Raw Mango (कच्चे आम) - 2 ( 350 gms) <br />Yellow Mustard (पिली सरसों ) - 1/ 2 cup (50 gms) ( Coarsely ground)<br />Salt (नमक ) - 2 tbsp (35 gms) or as per taste <br />Mustard oil (सरसों तेल) - 1/4 cup <br />Fennel powder (सौंफ पाउडर ) - 2 tbsp ( 15 gms) <br />Red chili powder (लाल मिर्च पाउडर ) - 1 tbsp ( 10 gms) <br />Turmeric Powder (हल्दी पाउडर ) - 2 tsp ( 7 gms) <br />Fenugreek seeds (मेथी ) - 1 tsp <br />Mustard seeds (राई ) - 1 tsp <br />Fennel seeds (सौंफ ) - 1 tsp <br />Asafoetida (हिंग ) - 1/4 pinch <br />White Vinegar (सफ़ेद सिरका ) - 2 tbsp <br /><br />How to Make Pani Wala Achar: <br /><br />1. Take 2 raw and stiff mangoes washed and dried well. Take out pulp. Cut the mangoes into small pieces.<br />2. In a bowl take coarsely grounded yellow mustard, coarsely ground fennel seeds, red chili powder, turmeric powder, salt. Add 1/2 cup water to it and mix well. <br />3. Put the mangoes pieces in the spice mix and blend well. <br />4. For tadka, heat a pan, add oil to heat. Add fenugreek seeds to crackle then add Rai or Black mustard seeds. Add fennel seeds.Let it roast. Turn off flame. Add asafoetida. <br />5. Pour the tadka over the spices. Mix it well. Add white vinegar.Keep it out in sunlight or in room. It will get ready in 3 to 4 days. Stir it once everyday with spoon.<br /><br />Serving : <br />6. Keep the pickle in glass or food grade plastic container. You can relish for 2 to 3 months.<br /> <br /><br /><br /><br />Subscribe for more recipes - <br /><br /><br />For the Best recipes on YouTube, log onto - <br /><br /><br /><br />Find us on Facebook at - <br /><br /><br />Visit my Hindi Website
