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We hope you got insight from reading it, now let’s go back to hyderabadi aam ka achar/ raw mango pickle recipe. You can cook hyderabadi aam ka achar/ raw mango pickle using 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Hyderabadi Aam ka achar/ Raw mango pickle:
- Use 1 kg raw mango (Keri)
- Prepare 3 tbspn kalonji(onion seeds/black seeds)
- Get 3 tbspn saunf(fennel seeds)
- Use 3 tbspn meethi Dana,(fenugreek seeds) coarsely crushed
- Use 3 tbspn crushed red chilli flakes
- Prepare 3 tbspn chopped ginger and garlic
- Get 2 tbsp turmeric powder
- Use 2 tbsp salt
- Prepare For tempering (tarka)
- Get 1 kg sarson ka oil (mustard seeds oil)
- Prepare 1 cup whole red chilli
- Use 1 cup Curry leaves
Instructions to make Hyderabadi Aam ka achar/ Raw mango pickle:
- First of all wash clean and cut the Keri (raw mango) and also Peel off the skin and inside seed cut into small chunks
- Then add all the spices in it and mix it all together properly
- Then in a glass jar which is heat resistance or deep steel (paraat) add all the Keri in it
- 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
- Then cover the lid and put the jars under the sunlight for 3 days or until keri become tender
- When Keri raw mango become tender your achar (pickle) is ready to eat
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