Instant Achar
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A tangy and spicy raw mango pickle, perfect as a side dish.
00:30:00 total
Serves 6
easy
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Ingredients
- Keri (Raw mango) - 250g (cut into julienne)
- Himalayan pink salt - 1 tablespoon (or to taste)
- Haldi powder (Turmeric powder) - 1 ½ tablespoons
- Sabut dhania (Coriander seeds) - 1 tablespoon
- Zeera (Cumin seeds) - 1 tablespoon
- Methi dana (Fenugreek seeds) - 1 teaspoon
- Rai dana (Mustard seeds) black - ½ tablespoon
- Saunf (Fennel seeds) - 1 tablespoon
- Lehsan (Garlic) - 12-15 cloves (chopped)
- Sukhi lal mirch (Dried red chillies) - 8-10 (sliced)
- Ajwain (Carom seeds) - ½ teaspoon
- Kalonji (Nigella seeds) - 1 teaspoon
- Kashmiri lal mirch (Kashmiri red chilli) powder - 1 tablespoon
- Sarson ka tel (Mustard oil) - 1 cup
- Sirka (Vinegar) - 4 tablespoons
Instructions
- Prepare Raw Mango: Cut raw mango into julienne & transfer it to a bowl.
- Mix Ingredients: Add pink salt, turmeric powder & mix well, cover & let it rest for 15 minutes.
- Roast Spices: In frying pan, add coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, fennel seeds & dry roast on low flame until fragrant.
- Crush Spices: Let it cool. In mortar & pestle, add roasted spices & crush coarsely.
- Combine Ingredients: Add crushed spices in raw mango & mix well. Add garlic, dried red chillies, mustard seeds, cumin seeds, nigella seeds, kashmiri red chilli powder.
- Heat Oil: In a saucepan, add mustard oil & bring it to smoke point.
- Final Mix: In a bowl, add heated oil & mix well. Add vinegar & mix well. Instant achar is ready!
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