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Raw Mango Pickle

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Ingredients

1 Raw Mango cut into small cubes
2 tsp Fenugreek Seeds
1 tsp Mustard Seeds
1/2 tsp Turmeric Powder
1/2 tsp Asafoetida Powder
1.5 tbs Kashmiri Red Chili Powder
Salt as per taste
Approx 1 tbs Oil lukewarm

Raw Mango Pickle

Features:
  • Vegan
  • Medium

Ingredients

About

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Raw mango pickle, also known as “kaccha aam ka achar” in India, is a popular and flavorful condiment made from unripe green mangoes. 

It will have a tangy, spicy, and slightly bitter flavor that pairs wonderfully with rice, parathas, or as a side dish for various Indian meals. Raw mangoes are a great source of vitamin C, which helps boost the immune system, promote skin health, and aid in digestion.

Steps

1
Done

Take 1 raw mango, peel it, and cut it into small cubes. Set them aside.
Heat a pan on low to medium heat. Dry roast 2 teaspoons of Methi Dana and 1 teaspoon of Rai in the heated pan. Turn off the heat when they slightly change color. Allow them to cool down.

2
Done

Coarsely grind the roasted fenugreek and mustard seeds mixture in a mixer jar. Transfer this ground mixture into a mixing bowl.
To the ground spices in the mixing bowl, add 1/2 teaspoon of Turmeric Powde, Asafoetida Powder, 1.5 tablespoons of Red Chilli Powder, and salt as per your taste.

3
Done

Add approximately 1 tablespoon of lukewarm oil to the spice mixture and mix it well.
Add the chopped raw mango cubes to the spice mixture and give it a thorough mix.

4
Done

For the best results in terms of flavor, allow the pickle to sit for 2-3 hours.
After the resting period, your Spicy & Tangy Kacche Aam ka Achar is ready to enjoy.

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