Instant

Use unripe, raw, or green mango, also known as Kairi or kaccha aam or achaar ka aam in India.

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You need these whole spices and masala powders to make the pickle.

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Wash the green mango. Peel the skin. Dice the pulp into equal size pieces. Discard the stone.

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Mix diced mangoes, salt, and turmeric in a bowl. Cover and keep aside for 2 – 3 hours

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After 2 - 3 hours the mangoes release their water. Discard the liquid.

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Combine mangoes, green chili, pickle masala, red chili powder, asafoetida, salt, mustard oil, and white vinegar.

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Mix them nicely to coat each piece of green mango with spices and oil.

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Transfer the pickle to a clean, sterlized jar with the lid.

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Mango Pickle is ready to use!

Get Full Recipe www.funfoodfrolic.com

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Instant

Mango Pickle

Use unripe, raw, or green mango, also known as Kairi or kaccha aam or achaar ka aam in India.

Key Ingredient

You need these whole spices and masala powders to make the pickle.

Other Spices

Wash the green mango. Peel the skin. Dice the pulp into equal size pieces. Discard the stone.

Step 1

Mix diced mangoes, salt, and turmeric in a bowl. Cover and keep aside for 2 – 3 hours

Step 2

After 2 - 3 hours the mangoes release their water. Discard the liquid.

Step 3

Combine mangoes, green chili, pickle masala, red chili powder, asafoetida, salt, mustard oil, and white vinegar.

Step 4

Mix them nicely to coat each piece of green mango with spices and oil.

Step 5

Transfer the pickle to a clean, sterlized jar with the lid.

Step 6

Mango Pickle is ready to use!

Get Full Recipe www.funfoodfrolic.com