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Before you jump to Sweet and sour raw mango pickle or achaar recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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One way to deal with this to start seeing some results is to understand that you do not need to alter everything straightaway or that you should entirely eliminate certain foods from your diet. It’s not a bad idea if you want to make big changes, but the most important thing is to bit by bit switch to making healthier eating selections. Sooner or later, you will likely find that you will eat more and more healthy food as your taste buds get accustomed to the change. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate before.
Hence, it should be quite obvious that it’s not difficult to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to sweet and sour raw mango pickle or achaar recipe. To make sweet and sour raw mango pickle or achaar you need 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sweet and sour raw mango pickle or achaar:
- Take 500 gm raw mangoes
- Prepare 500 gm sugarcane jaggery
- Prepare 1 tsp jeera Or cumin seeds
- Provide 1 tsp coriander seeds
- You need 1 tsp fennel seeds
- Provide 4 dry red chillies
- Provide 1 tsp panch foron (recipe is available in my profile)
- Use 1 tbsp mastard oil
- Provide 1 tsp salt
- Get 1/2 tsp turmeric powder
Instructions to make Sweet and sour raw mango pickle or achaar:
- Clean the mangoes, soak in normal water for 1 hour. After 1 hour, take out from water and wipe with kitchen towel thoroughly. Now cut each mangoes into two halves (along with seeds). Remove the seeds and cut the mangoes pieces further into small cubes shape. Keep under sun for atleast 1 hour to remove moisture. Keep aside.
- Pickle powder preparation: dry roast cumin seeds, fennel seeds, coriander seeds and 2 dry red chillies. Now cool down and coarsely ground. Keep aside.
- Heat a pan, add mastard oil. Now add 2 dry red chillies by tearing it into 2 pieces. Now add panch foron and after 30 seconds, add mangoes pieces. Keep the gas flame between low to medium throughout the process. Slightly fry the mango pieces. Add turmeric and salt and saute for few more seconds. Now add jaggery and cover the pan with lid to let the jaggery dissolve and magoes cooked.
- Once the jaggery completely dissolves, check the consistency, if it's sticky, then add the pickle powder prepared earlier. Give it a good mix, keep covered until the pickle consistency is thick. Take out a little portion on your finger to check whether it's done or not. If the pickle forms string then it's done perfectly. Switch off the flame, keep for cooling. Once cooled down, transfer to glass or ceramic container.
- Keep under sun daily for 1 hour your pickle will stay longer and don't get spoiled.
- Tips: while preparing the pickle or achaar, ensure water is not used. Also the pan, spatula shouldn't have a single trace of water on it. Even while storing the pickle, ensure the container is completely dry. This way we can avoid getting the pickle spoiled.
It has a combination of many Raw mangoes: In India, special raw green mango verity (e.g. rajapuri or small tender baby mangoes) are easily available during the season. Quick pickles like Bhindi Til ka Achaar, Tendli ka Achaar, Sweet and Sour Raw Papaya Pickle, Garlic Pickle, Carrot Pickle , Fresh Turmeric and Ginger Pickle take hardly any time to cook. Method: - In a pan, add grated raw mango, sugar & jaggery. Achaar is a catch-all term for pickle, a popular condiment in Indian cuisine. Pickles in the north of Achaar adds a tangy, sweet, and salty heat, whether on its own as a side dish or paired with rice.
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