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    Whisk Affair » Recipes » Pickle Recipes » Rajasthani Aam ka Achar

    Published: May 22, 2019 | Last Updated On: Jul 11, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Rajasthani Aam ka Achar

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    Rajasthani Aam ka Achar is a spicy and tangy Indian style pickle where raw mango pieces are preserved in oil and spices. My mom makes the best pickle and I am sharing her recipe with you all. Here is how to make Rajasthani Mango Pickle Recipe.

    Rajasthani Aam ka Achar served in a bowl.

    Every year, I wait for the summers as it gets the bounty of stone fruits with it. Mangoes are my fav of the lot and I make sure to use them to the max.

    This year, we moved to our new house and there is a huge Mango tree in the backyard.

    The branches are touching the ground from the weight of the plump green mangoes and I couldn’t resist to pick a few to pickle, the rest have been left to ripen.

    After making large batches of Avakaya, Chunda and Hing ka Achar, I made a small batch of my mom’s Rajasthani Aam ka Achar.

    This Rajasthani Mango Pickle is a breeze to make once you have the mangoes cut and dried.

    Mix all the spices mentioned, heat mustard oil until it starts to fume, cool it down and mix everything together, that’s it.

    I am still wondering why I always thought that pickling is a complicated and tough process.

    Ok, you don’t have to think it that way anymore. Follow this simple recipe and make the best ever Rajasthani Aam ka Achar.

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    Rajasthani Aam ka Achar is a spicy and tangy Indian style pickle where raw mango pieces are preserved in oil and spices. My mom makes the best pickle and I am sharing her recipe with you all. Here is how to make Rajasthani Mango Pickle.

    Rajasthani Aam ka Achar

    Rajasthani Aam ka Achar is a spicy and tangy Indian style pickle where raw mango pieces are preserved in oil and spices. My mom makes the best pickle and I am sharing her recipe with you all. Here is how to make Rajasthani Mango Pickle.
    4.23 from 9 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 40 people
    Calories: 39kcal
    Author: Neha Mathur

    Ingredients 

    • 1 kg Raw Mango
    • 20 g Mustard Seeds
    • 20 g Fennel Seeds
    • 20 g Fenugreek Seeds
    • 4 g Nigella Seeds
    • 100 g Salt
    • 20 g Turmeric Powder
    • 20 g Red Chilli Powder
    • 3 cups Mustard Oil
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    Instructions

    • Wash the raw mangoes and wipe them well.
    • Cut the mangoes into small pieces.
    • Spread the mango pieces on a kitchen towel and let them dry for 3-4 hours.
    • Add mustard seeds, fennel seeds, fenugreek seeds and nigella seeds in a blender and blend to make coarse powder.
    • Heat mustard oil until it starts to fumes.
    • Remove the oil from heat and let it cool completely.
    • Mix all the ingredients except the oil in a bowl.
    • Transfer the pickle in clean glass jar and pour the cooled oil on top.
    • Cover the mouth of the jar with muslin cloth.
    • Keep the jars in strong sun for 3-4 days.
    • Close the lids of the jar and store the pickle for upto a year.

    Notes

    Always use clean dry utensils to make achar.
    Wash your hands well and wipe them well before making the pickle.

    Nutrition

    Calories: 39kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 978mg | Potassium: 80mg | Fiber: 1g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 9.4mg | Calcium: 14mg | Iron: 0.6mg
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      Recipe Rating




    1. Cherry

      June 17, 2021 at 8:12 am

      Please tell me when or how you use the 100g salt?

      Reply
      • Neha Mathur

        June 17, 2021 at 8:14 am

        You have to mix all the ingredients except oil in a bowl. I will try to write the instructions more clearly.

        Reply

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