Step-by-Step Guide to Make Award-winning Hyderabadi Aam ka achar/ Raw mango pickle - Free Download

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We hope you got benefit from reading it, now let's go back to hyderabadi aam ka achar/ raw mango pickle recipe. You can have hyderabadi aam ka achar/ raw mango pickle using 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Hyderabadi Aam ka achar/ Raw mango pickle:

1. Use 1 kg of raw mango (Keri).
2. Use 3 tbspn of kalonji(onion seeds/black seeds).
3. Prepare 3 tbspn of saunf(fennel seeds).
4. Get 3 tbspn of meethi Dana,(fenugreek seeds) coarsely crushed.
5. Prepare 3 tbspn of crushed red chilli flakes.
6. Get 3 tbspn of chopped ginger and garlic.
7. You need 2 tbsp of turmeric powder.
8. Take 2 tbsp of salt.
9. Use of For tempering (tarka).
10. Provide 1 kg of sarson ka oil (mustard seeds oil).
11. You need 1 cup of whole red chilli.
12. Get 1 cup of Curry leaves.

Instructions to make Hyderabadi Aam ka achar/ Raw mango pickle:

1. First of all wash clean and cut the Keri (raw mango) and also Peel off the skin and inside seed cut into small chunks.
2. Then add all the spices in it and mix it all together properly.
3. Then in a glass jar which is heat resistance or deep steel (paraat) add all the Keri in it.
4. Then in a wok add oil for tempering (tarka)add whole red chilli and Curry leaves when chilli releases it's aroma and changes it's colour immediately pour the tarka on Keri now mix it all together.
5. Then cover the lid and put the jars under the sunlight for 3 days or until keri become tender.
6. When Keri raw mango become tender your achar (pickle) is ready to eat.

Almost every Indian household has their own favorite recipes for Mango Pickle. You can also try Aam Ka Hing Wala Achar Recipe Aam ka meetha achar is a very tasty and extraordinarily filled with flavors. It is liked by everyone due to its mouth-watering taste. You can make it and store it in a container and eat whenever you want. Taste Aam ka meetha achar taste similar to sweet, spicy and extraordinarily yummy.

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