Pickles Of India: Instant Raw Mango Pickle Recipe

Pickles Of India: Instant Raw Mango Pickle Recipe

Rinse and dry pat the mango, mango should be absolutely dry.

Now chop the mango in long slices, then cut in quadrants, discard the seed.

Heat a kadhai, add fenugreek and fennel seeds.

Slightly roast them and keep it aside.

Heat mustard oil in a wok, add the chopped mangoes, mix well cook for two minutes.

Now add all the whole and dry spice powders, mix well and cook for two more minutes.

Your aam ka achaar is ready to serve.

Pallavi Nigam Sahay

Pallavi Nigam Sahay

Chef Pallavi Niham Sahay is the author of the recently released cookbook 'The Bhojpuri Kitchen'. She has a culinary diploma from ICIF (Italy) and has worked with Grand Hyatt Mumbai. She is very passionate about popularising the cuisines of Madhya Pradesh (her hometown) and Bihar (her husband's hometown).

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