Step-by-Step Guide to Prepare Super Quick Homemade Hyderabadi Aam ka achar/ Raw mango pickle

Hyderabadi Aam ka achar/ Raw mango pickle.

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, hyderabadi aam ka achar/ raw mango pickle. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Hyderabadi Aam ka achar/ Raw mango pickle is one of the most well liked of recent trending foods in the world. It's appreciated by millions daily. It's simple, it is fast, it tastes yummy. Hyderabadi Aam ka achar/ Raw mango pickle is something which I have loved my entire life. They're nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have hyderabadi aam ka achar/ raw mango pickle using 12 ingredients and 6 steps. Here is how you can achieve it.

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

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

Steps 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.

So that's going to wrap it up with this exceptional food hyderabadi aam ka achar/ raw mango pickle recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!