Easiest Way to Make Favorite Mango aachar

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Award-winning Mango aachar. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Mango aachar, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango aachar delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mango aachar is 30 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mango aachar estimated approx 30 min.

To begin with this recipe, we have to first prepare a few components. You can cook Mango aachar using 12 ingredients and 5 steps. Here is how you can achieve it.

#BCPT

Ingredients and spices that need to be Take to make Mango aachar:

1. 1 kg raw mangos
2. 250 ml mustard oil
3. 200 gram Sault
4. 4-5 Teaspoon red chilli powder
5. 2 Tablespoons turmeric Powder
6. 3 Tablespoons saunf
7. 2 Tablespoons kalonji
8. 2Tabelspoon methi dana
9. 1/2 Teaspoon Hing
10. 3 Teaspoons Rai
11. 3 Teaspoons Sarson Dana (Yellow Mustard Seeds)
12. 2 Laung

Steps to make to make Mango aachar

1. Wash the raw mangoes and let the water dry. While selecting the mangoes, make sure to choose hard green ones. Wipe with a clean cloth. Cut the raw mangoes into 8-10 medium sized pieces and remove the seeds. Put them in a large clean bowl. Take care not put any water in the pickle.
2. Add Salt, Red Chilli Powder, Turmeric Powder and Heeng. Coarsely grind Fennel Seeds, Kalonji, Methi Dana, Asafoetida, Rai (Brown Mustard Seeds), Sarson Dana (Yellow Mustard Seeds) and Laung (Cloves) and add them to the mixture. Mix all the dry ingredients in the pickle.
3. Add the mustard oil and mix all the spices well using a spatula or spoon. Do not use your hand for mixing. The oil can be added as it is in the pickle. If you want to reduce the flavor of the Mustard Oil, you can first heat the oil and then let it cool completely before adding. However this might lead to a slightly viscous pickle.
4. Transfer the mixture to a clean and dry jar. Store it in a dry place. You should shake the jar once or twice a day for the next 3-4 days. After around 4 days the pickle will reduce and go to the bottom of the jar. The oil will start floating on the top. If the oil is less and does not cover the pickle completely then you can add 1-2 Tablespoons of Mustard Oil to it.
5. Store the jar in a dry place at room temperature. The mangoes will become soft in 8-10 days and the pickle will be ready. You can refrigerate the pickle after 10-15 days if there is humidity where you live. Otherwise you can leave it outside as well.

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