Instant mango pickle recipe | आम का झटपट अचार । Quick mango pickle | Nisha Madhulika | TedhiKheer

Green mango pickle recipe, Mango Namkeen Launji, aam ka achar video, aam ka achar banane ka tarika

Instant Mango Pickle Recipe or Aam Ka Achar Instant Recipe is a quick and easy way of preparing delicious, tangy and delectable mango pickle at home.

Ingredients
Raw mango – 600 grams (5)
Salt – ¼ cup (60 grams)
Fenugreek seeds – ¼ cup (50 grams)
Fennel seeds – ¼ cup (30 grams)
Mustard oil – ¾ cup (200 grams)
Dry whole red chilly – 10-12
Red chilly powder – 2 tsp
Turmeric powder – 2 tsp
Asafoetida – ¼ tsp (1 or 1.5 grams)

Directions
Getting ready:
1.Wash the raw mangoes and allow them to dry completely for 3-4 hours. Remove the stem and seed.
2.Cut the mango pulp into long pieces.
Making:
3.Heat a wok and dry roast fennel seeds for 1 minute. Take it out on a plate and let it cool down.
4.Grind the cooled fennel seeds in a mixture jar.
5.Then dry roast fenugreek seeds and take it out on another plate.
6.Pour mustard oil in the wok. When oil starts to fume, low down the flame and add raw mango pieces and stir it for 2 minutes.
7.Now add fennel powder, fenugreek seeds, turmeric powder, red chilly powder, dry whole red chilly, salt and asafoetida. Mix it well. Stir continuously for 2-3 minutes and let the masala mingle with mangoes.
8.Put the flame off, cool it down. Spicy raw mango launji is ready.
9.You can serve it right then or store it in an airtight container for at least 3 days. This way mango will absorb the masala and the pickle will become more delicious. While these days keep stirring the pickle thoroughly once everyday with the help of a spoon.
Serving:
10.Serve this tangy, mouth-watering and spicy raw mango launji as an accompaniment with paranthas or any meal.
Suggestions
•Wash the container in which you are storing the launji into the boiling water and dry it completely under the sun or in the oven. Container should not be moist at all.
•No dirt or moisture should enter the launji. Use a clean and dry spoon to have it.
•To increase the shelf life of the raw mango launji, heat the oil until it starts to fume. Cool it down and pour the oil in its container. Make sure the launji is immersed in oil. Raw mango launji can be stored for an year.

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