Am Ka Achar (Indian Mango Pickles) Recipe – a delicious recipe with mangoes, Oil, Salt, Coriander seeds, White cumin seeds, Mustard seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1.
2
Wash the mangoes and wipe dry.
3
Cut into quarters.
4
2.
5
Mix the salt into the mangoes and spread out on a tray or possibly baking tin and dry in the sun 2 or possibly 3 days, till the skin of the fruit becomes soft and pliable.
6
3.
7
Fry all the whole spices in 2 c. of the oil till they are light brown.
8
4.
9
Remove from the oil and grind to a smooth paste.
10
Set aside.
11
5.
12
Put the rest of the oil in a saucepan and heat well.
13
Add in all the grnd spices and stir for 1 minute.
14
Add in all the dry mangoes.
15
6.
16
Stir together over fire very briefly and remove immediately.
17
Allow to cold completely to room temperature.
18
7.
19
When cold, place the achar in airtight containers and store at room temperature.
20
This achar can be preserved for at least one year.
2175
kcal
Calories
241
g
Fat
11
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 doz unripe mangoes, 4 c. Oil, 3 Tbsp. Salt, 1 Tbsp. Coriander seeds, and more.
Yes, Am Ka Achar (Indian Mango Pickles) Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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