RAW MANGO PICKLE/ KACCHE AAM KA ACHAR

Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil.In India pickle are relished as a side in every meal. It is eaten with dal-rice , dal-roti, parathas & even with many breakfast dishes. Indian cuisine is diverse so a mango pickle is made in many different ways .I am sharing the easiest recipe to make it at home.

I recently got achar masala from 420 masala https://www.mangaateraho.com/420-Masala-c57552056  here I  used here this masala and  the amazing quality just enhanced the taste of the Achar .

INGREDIENTS:

  • 1/2 kg Raw Mango / Kachcha Aam
  • 100 gm 420  Pickle masala
  • 100gm  Mustard Oil / Sarso ka tel
  • 1 tbsp Red Chilli powder / Laal mirch powder
  • 1 tsp Kashmiri Chilli Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 50 gm Salt

INSTRUCTIONS:

  1. Wash and wipe mangoes with a cloth. Peel the mangoes and chop into small pieces.
  2. Mix salt  in the chopped mango pieces and keep covered for 5-6 hours.
  3. Drain the mango pieces on a steel or plastic colander to strain all the water.
  4. Spread the mango pieces on a cloth for 2 hours, to remove all the extra moisture.
  5. Take the pieces in a bowl and mix all the spices .
  6. Heat the oil well and then let it come to room temperature, Mix the oil in the mango and masala mixture.
  7. Mix well and transfer the pickle in a glass or plastic jar.
  8. Let it mature for 2 days so mango pieces become slightely soft and absorb the flavours.
  9. Serve with paratha,thepla , khichdi or rice.

NOTES:

  • You can substitute mustard oil with any cooking oil which you normally use for making pickles.
     
     

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INSTANT GRAPE PICKLE

Instant grape pickle recipe, sweet, sour, spicy. An easy pickle that can be prepared under 15 minutes, a perfect side dish for curd rice or parantha or puri or as such too.

This pickle is sweet and sour in taste with some hints of chilli-flakes, black pepper and lovely aroma of fennel or ‘saunf ‘. It goes really well with North Indian cuisines.

Do try. you will surely love it.

wp-15830020824106152654944542719094.jpgINGREDIENTS:
Green grapes – 1 cup
Red chilli powder- 1/2 tsp
fresh red chilli one finely chopped
Turmeric – 1/8 tsp
Asafoetida – 1/8 tsp
Fenugreek seeds, roasted, powdered – A pinch
Salt – as needed

TO TEMPER
oil – 2 tsp
Mustard – 1/2 tsp

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INSTRUCTIONS:
  1. Wash, pat dry grapes and slit into two, mix salt. Heat a Kadai with oil, temper with mustard.
  2. Once it splutters, switch off the flame. Add red chilli powder, chopped.red chilli turmeric, fenugreek seed and asafoetida powders and stir.
  3. Add grapes and switch on the flame. fry for a minute. Instant grape pickle ready!
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NOTES:
  • Adjust red chilli powder’s quantity according to its spice level.
  • Make sure before adding the powders, the oil is not too hot. Otherwise, the powders will get burnt and spoil the taste and flavour. Especially when it is iron Kadai or heavy-bottomed vessel.
  • Cook the pickle such that the grape does not change its shape.
  • You can do this even without slitting grape, by piercing the grape using a toothpick.
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LEMON & DATES PICKLE

Lemon and Dates Pickle is a sweet, sour and hot side dish that everyone will love this special combination. The simple yet delicious pickle that goes well with Biriyani, Ghee Rice parantha etc. Try out this special pickle recipe at your home.

Both Lemon and Dates have major health benefits. The health benefits of lemon include treatment of Throat Infections, Constipation, Fever, Dental Problems, Rheumatism, Obesity etc.

Dates are a good source of various vitamins and minerals such as Calcium, Phosphorus, Iron, Sodium, Potassium, Zinc and Magnesium.

Recipe courtesy: My friend Anubhuti Doshi

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INGREDIENTS :

Lemon – 10 nos
Dates – 100 gm (chopped)
Ginger – 1 tsp (chopped)
Fresh red chilli 4-5
Asafoetida Powder – 1 tsp
Green Chilly – 5 nos (chopped)(Optional)
Mustard Seeds – 1 tsp
Oil – 1/4 cup (optional)
Salt to taste

INSTRUCTIONS:

  1. Wash and completely dry a medium-sized glass jar.
  2. de-seeded the red chillies and add lime juice and then crush it in mixture jar.
  3. Take this mixture in a bowl.
  4. Now add dates, salt, asafoetida and mix it.
  5. Close the jar tightly and set aside for around 2 days…
  6. After that put it in the fridge for a longer shelf life.
  7. Tangy and sweet date pickle is ready to eat.
  8. Serve it with mini parantha, khichdi or rice.

    NOTES:

  • If you want you can add green chillies too.
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KERI KA ACHAAR / RAW MANGO CHILLI PICKLE ( DADI’S RECIPE)

Wishing you all a happy #AchaarDay
I celebrated #achaarday to celebrate the vastness of India and it’s culture. Every home makes a different achaar, every person will make the same achaar differently .sabke hatho ka swad achaar me alag alag aata hai, aur dusre ke ghar ka achaar jayada bhata hai .This is what India is about.

I made Keri ka Achaar from my Dadi’s recipe.I tried my best ki Dadi ke hatho ka jadu chal jaye ..

Here’s my favourite mango pickle without which my daily meals would be incomplete .

INGREDIENTS : 

Raw mango 1 cup Chopped

Oil filtered1/4 cup ( You can use Mustard oil too)

Fennel seeds (saunf) 1 1/2 tablespoons

Salt 3 1/2 teaspoons

Split mustard seeds (rai ki dal) 2 teaspoons ( I used rai and crushed in the mixture )

Red chilli powder 2 tablespoons

Asafoetida a pinch

Green chilli chopped 1/4th cup
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INSTRUCTIONS:

  1. Heat oil in a non-stick pan till it starts to smoke. Set aside to cool.
  2. Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl.
  3. Crush fennel seeds and Mustard seeds.
  4. Add salt,  crushed spices, asafoetida (heeng ) red chilli powder,  Raw mangoes and green chillies and mix well.
  5. When the oil is cooled add half of it and mix.
  6. Transfer into a porcelain or glass jar and add the remaining oil so that all the mango pieces are well covered.
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MIRCHI KE TIPORE WITH RAW MANGO

Hari Mirchi ke tipore is a hot, spicy, and tangy pickle, which is one of the traditional and authentic specialties of Rajasthani Cuisine. Any Rajasthani Thali in incomplete without this pickle.

This Pickle takes me back to my childhood when my grandmother used to make this pickle often. For all chili -lovers.

This recipe does not require much effort and time and can be prepared in less than 15 minutes.

If you like chilies then you don’t want to miss out on this one.

PicsArt_06-22-12.29.20.jpg
Prep time 10 mins
Cook time10 mins

INGREDIENTS :

Green Chilies, Chopped & Deseeded – 1 Cup
Oil – 2 Tbsp
Fennel Seeds – 1 Tbsp
Mustard Seeds- 1 Tsp
Cumin Seeds – 1 Tsp
Turmeric Powder- ¼ Tsp
Salt As Per Taste
Coriander Powder- 1 Tbsp
Pinch Of Red Chili Powder (Optional)
Water – 2 Tbsp (Optional)
Asafoetida- ¼ Tsp
Raw mango grated 1/4 cup

PicsArt_06-22-12.27.33.jpg

INSTRUCTIONS :

  1. Heat oil in a pan.
  2. Add asafetida, mustard seeds, cumin seeds, and fennel seeds.
  3. When the seeds start to splutter, add chopped green chilies. Saute for about 5 minutes.
  4. Now add turmeric powder, salt, coriander powder, chili powder, raw mango and mix well.
  5. Cook for 1 minute.
  6. Remove from heat.PicsArt_06-22-12.28.35.jpg
  7. Instant chili pickle can be served as a side dish to accompany your meals.
  8. Instant chili pickle can be kept in the refrigerator for 5-6 days. Enjoy!

    NOTES :

  • If you do not eat many hot and spicy chilies, try to make this dish with mildly hot chilies.
  • Instead of Fresh Raw Mango, you may also use raw mango powder (amchur powder ).

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MANGO CHUNDA

This is a sweet mango pickle with a lovely flavor of cumin. Loved the sweet and spicy taste of the pickle a lot. You can have it as it is or spread it on toast and have it like marmalade.

I learned this recipe from my sister-in-law.
my hubby doesn’t like pickles but loved this sweet and little tangy Chunda.
I used little sweet raw mangoes for it.

serve aam ka chunda as a side condiment with a Gujarati or north Indian meal or you can also have it with chapatis, paratha, methi thepla, lauki thepla, mooli thepla, pooris, Rotis or bread.

PicsArt_06-17-10.26.41

quick and easy mango chunda recipe.

 

Preparation Time: 10 mins
Cooking Time: 20 to 30 mins

INGREDIENTS:
Raw Mango – 3 large peeled and grated
Salt – 2 tsp
Turmeric Powder /Haldi – 1 tsp
Sugar – 1 cup
Chilli Powder – 2 tsp
Cumin Powder – 1 tsp

 

INSTRUCTIONS:

  1. rinse and wipe dry the mangoes. then peel them. grate or shred the mangoes.
  2. PicsArt_06-15-10.26.40
  3. PicsArt_06-15-10.28.10
  4. Take grated mangoes in a kadhai. Add in salt and turmeric powder and mix well using your hands. The water will leach from the mangoes.PicsArt_06-15-10.35.03
  5. Add in sugar and mix till the sugar is mixed and melted.
  6. on a low flame or sim, cook this mixture. initially, the sugar will melt and consistency will be watery.PicsArt_06-15-10.35.03
  7. stir often so that the sugar does not crystallize and keep on simmering the mixture.
  8. when the sugar syrup will start to cook, you will see the mixture bubbling.
  9. keep on stirring and cooking, the mixture will begin to thicken.
  10. Add in chili powder and cumin powder.Mix well.PicsArt_06-15-10.36.39
  11. Put this whole thing on heat and bring it to boil. Simmer the pan and cook on a low to medium heat till the mix get thick.
  12. Remove it and let it cool down. It will get even thicker.Serve..PicsArt_06-15-10.38.23
  13. once cooled, spoon mango chunda in a clean sterilized glass jar or bottle. mango chunda stays good for more than 3 months in the fridge and about 15 to 20 days at room temperature.

 

NOTES:
The recipe can be doubled by doubling the ingredients.PicsArt_06-17-10.24.39

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