Rajasthani Aam ka Achar

Course: Accompaniment

Cuisine: Indian

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: people

Calories: 39kcal

Author: Neha Mathur

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.

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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

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