Recipe of Hyderabadi Aam ka achar/ Raw mango pickle

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hyderabadi aam ka achar/ raw mango pickle. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Hyderabadi Aam ka achar/ Raw mango pickle is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Hyderabadi Aam ka achar/ Raw mango pickle is something which I’ve loved my whole life.

Recipe of Hyderabadi Aam ka achar/ Raw mango pickle

To get started with this particular recipe, we must prepare a few ingredients. You can have hyderabadi aam ka achar/ raw mango pickle using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Hyderabadi Aam ka achar/ Raw mango pickle:

1. Get 1 kg raw mango (Keri)
2. Prepare 3 tbspn kalonji(onion seeds/black seeds)
3. Get 3 tbspn saunf(fennel seeds)
4. Prepare 3 tbspn meethi Dana,(fenugreek seeds) coarsely crushed
5. Take 3 tbspn crushed red chilli flakes
6. Take 3 tbspn chopped ginger and garlic
7. Take 2 tbsp turmeric powder
8. Take 2 tbsp salt
9. Take For tempering (tarka)
10. Prepare 1 kg sarson ka oil (mustard seeds oil)
11. Prepare 1 cup whole red chilli
12. Make ready 1 cup Curry leaves

Instructions

Instructions to make Hyderabadi Aam ka achar/ Raw mango pickle:

1. First of all wash clean and cut the Keri (raw mango) and also Peel off the skin and inside seed cut into small chunks
2. Then add all the spices in it and mix it all together properly
3. Then in a glass jar which is heat resistance or deep steel (paraat) add all the Keri in it
4. Then in a wok add oil for tempering (tarka)add whole red chilli and Curry leaves when chilli releases it's aroma and changes it's colour immediately pour the tarka on Keri now mix it all together
5. Then cover the lid and put the jars under the sunlight for 3 days or until keri become tender
6. When Keri raw mango become tender your achar (pickle) is ready to eat

As simple as that Easiest Way to Prepare Hyderabadi Aam ka achar/ Raw mango pickle

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