Simple Mango Pickle Recipe In English 1 best Achar recipe

The Taste of Home Made Punjabi Mango Pickle Recipe is the Best Taste of all Those Store Bought Pickles.

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Hellowwww everyywone….. welcome to my kitchen kohlirecipe.com

I have made the best and delicious homemade Punjabi style mango pickle recipe.

With very easy to find in your kitchen ingredients, this mango pickle recipe is very easy to prepare.

And taste is like, 100 out of 100. I have shared 2 KG Raw Mango Pickle Recipe.

Also I have shared very easy to follow instructions and my 10 pro tips for you to prepare this mango pickle.

Ok then, let’s directly move to the preparation steps, without wasting any more time.

Indian Mango pickle recipe ingredients in English written:

First take 2 KG of Raw Mangoes (2 kilo kachchi Kairi)
Then take 100 grams of thick Fennel Seeds (Moti Saunf)
Next take 50 grams of Mustard Seeds (moti rai)
Then take 20 Grams of Fenugreek Seeds (methi dana)
Next take 20 grams of Carom Seeds (ajwaiin)
Next take 2 spoon of Nigella Seeds (Kalonji)
Then take 3 table spoon of Pink Salt or Normal White Salt
Next take 3 table spoon of Kashmiri red chilli powder
Next take 1 table spoon of Turmeric Powder
Then take half tea spoon of Asafoetida (hing)
And lastly for mango pickle recipe, take correct 400 ML of only Mustard Oil

These are the 11 mango pickle ingredients we are using in our Punjabi style perfect and delicious Mango Pickle Recipe.

Take ingredients quantity exactly as I shared in this 2 kg raw mango Pickle Recipe.

If you want to make 1 kg mango pickle recipe, then take exactly half quantity of ingredients from this above list.

And if you have doubts, about oil quantity, don’t worry, u can take little bit less of it,

But using less oil any pickle recipe will ruin your pickle fast. Using enough oil keeps your pickle good and fresh for long time.

Alright then, now let’s move to the

Preparation Process of Mango Pickle Recipe:

I have shared 13 very easy to understand and very easy to follow steps to prepare mango pickle recipe.

After that, I have also shared my pro tips. So don’t forget to check that as well before you start preparing mango pickle recipe.

Step 1:-

First take 2 kg of raw mangoes, {no sadah hua and no paka hua, only kachchi kairi}

Then wash it perfectly, so that any dust from raw mangoes removes.

After washing raw mangoes, now polish your raw mangoes with dry cloth.

Because we don’t want any water drops on the raw mangoes.

1 Simple Best home made mango pickle recipe in English

Step 2:-

Now your step 2 in preparing mango pickle recipe is cutting.

Cut your raw mangoes according your preferred sizes. And remove the seed from inside the raw mangoes,

We don’t want that mango seed.

Best you can do is cut mangoes in a triangle shapes which should be 1 inch sizes,

Don’t cut mangoes in a big shapes, because if you do, then after you prepare mango pickle,

And when we keep it for natural cooking process, your mangoes will not absorb the flavours in it deeply.

So cut mangoes in 1 inch size of cubes or triangles shapes.

This sizes of mangoes can perfectly absorb all the flavours in the deeply, when you keep it for natural cooking step.

And now very important step of your is:

Step 3:-

This step is very important, you can’t skip this step.

Now after you cut your all the 2 kg of raw mangoes in a 1 inch size cubes or triangles shapes,

Now take a large steel bowl and in that, add these raw mangoes cut pieces and

Now add 1 full table spoon of turmeric powder and 2 table spoon of salt in the mangoes pieces bowl.

And mix it perfectly and now cover the bowl with any tight lid or plastic paper cover for 5 to 6 hours like this:

We do this step, to remove the extra sourness of raw mangoes and also very important,

When we do forth step, that time our raw mangoes will get black in colour.

Which don’t look good at all. So we add turmeric and salt in the raw mango pieces.

After 5 to 6 hours of rest, now drain the excess water from the mangoes.

And throw this excess water, which we have removed from the mangoes, we don’t want this water.

Step 4:-

Now we have to keep this mango pieces in the light of sun for 2 hours.

So take a dry cloth and on that, add all the mango pieces on the dry cloth for 2 hours like this:

NOTE:- when you keep your mango pieces in the sunlight, don’t keep it directly,

You can do like this: add all the mango pieces on the dry cloth and then cover it with the same cloth like this:

Keep this for at least 2 hours in the straight hot heat of sun. we do this step to remove the excess water from inside of the raw mangoes.

So you can also keep it for 4 to 6 hours in the sun like this, but this will take more of your time,

When you keep it for resting period where we wait for our pickle to cook naturally in the jar.

So don’t put it for too long in the sun light, or else, mango pieces will take more time to absorb flavours in them deeply.

So keep only 2 hours for best.

Now….

Step 5:- Star Steps Step:

Now this 5^th step is very important, because we will prepare achaari masala.

Any pickle, this achaari masala preparation step is the star step. If you do this step perfectly,

Then no matter, what pickles you prepare, you will prepare a masterpiece.

Ok so, now let’s prepare achaari masala.

For 2 kg of mango pickle recipe: take ingredients exactly as I shared below:

100 Grams of thick fennel seeds (moti saunf)
50 grams of mustard seeds (moti rai)
20 grams of fenugreek seeds (methi dana)
20 grams of carom seeds (ajwaiin)
2 table spoon of kalonji (nigella seeds)

Take all the above ingredients exactly the same as I shared, we are preparing mango pickle recipe with 2 kg of raw mangoes.

And now we are preparing mango pickles masala (thick gravy) {achaari masala}

Step 6:-

Now take a pan and add all the fennel seeds (moti saunf) in the pan and dry roast it for 1 minute

We do fennel roasting step to get the deepen fennel flavours and remove any extra moisture from the fennel seeds.

So dry roast fennel seeds for 1 minute on high flame, and your fennels will get little white in colour

Once done, now remove it from the pan and keep it in a separate plate.

Step 7:-

Now in the same pan, now add fenugreek seeds and carom seeds in the pan

And dry roast it also for 30 seconds on high flame,

Once done, keep it aside and let’s move to the next step.

Step 8:-

Now take a mixer grinder and

First grind the roasted fennel seeds. NOTE:- don’t make a smooth powder of roasted fennel seeds.

We only want little crushed fennel seeds powder.

Once done, remove it in a plate and

In the same mixer grinder now add all the mustard seeds in the mixer grinder and make a smooth powder of mustard seeds.

And add this mustard seeds smooth powder in the fennel seeds powder.

And next add that roasted fenugreek seeds and roasted ajwaiin in the same bowl of fennel and mustard powder.

And now add the kalonji (nigella seeds) in the same bowl.

Step 9:-

In the same bowl, now add 4 table spoon of Kashmiri red chilli powder or you can take only 3 table spoon of regular red chilli powder.

Next add 1 table spoon of turmeric powder

Then add 4 good table spoon of salt in the same bowl. And mix all these ingredients perfectly.

Step 10:-

And now take a pan and in that, add 400 ml of only mustard oil in the pan.

And heat this 400 ml of mustard oil on the high flame for 2 minutes.

Because we have to remove that strong extra flavour of the mustard oil.

Now after two minutes of heating oil, now remove it from the gas and let mustard oil come to a room temperature.

Because we can’t use hot oil in the achaari masala, or else our masala can get burn by the hot mustard oil.

Step 11:-

Now add 3 table spoon of that mustard oil in the masala ingredients, which we have kept aside after the 9^th step.

Yess, add 3 table spoon of mustard oil in the masala bowl and then add half tea spoon of asafoetida in the masala and mix it perfectly first.

Then next add more oil in the masala bowl and mix it perfectly. Keep some oil aside for the later use.

Add enough oil in the masala bowl like this: all the masala ingredient can absorb and cook the spices perfectly in the oil.

Step 12:-

Now add those mango pieces which we have kept in the sunlight for 2 hours.

Yess add all mango pieces in the masala bowl and mix it perfectly.

All the mango pieces should coat perfectly with all the spices like this.

Step 13:-

Now take a glass jar and wash it perfectly and polish inside the glass jar,

Because, we don’t want any water droplet in the glass jar, or else, your mango pickle recipe can ruin fast.

Once done cleaning glass jar, now add this perfectly coated in spices mango pieces in the glass jar.

Add mango pieces full of glass jar and in the last, add that kept aside mustard oil in this glass jar.

Make glass jar full with oil and masala coated mango pieces like this.

And now cover it perfectly with airtight lid of the glass jar. And you have to keep it in rest period for 10 to 15 days in cool normal place,

but not in fridge. Not at all in the fridge.

Keep this glass jar full of mango pickle for 10 to 15 days,

Because all the masala spices and all the ingredients will cook itself in these resting days,

This step is very important, in this much of time, our mango pieces will absorb all the flavours in them deeply and pickle will get ready perfectly to eat.

And gives us perfect Punjabi style mango pickle recipe.

Make it once and you can use and eat it for almost 2 to 3 years for sure.

But you have to read my pro tips for preparing Punjabi style mango pickle recipe and

Keep it for 2 to 3 years and enjoy your mango pickle recipe.

Pro Tips for Preparing Punjabi Style Mango Pickle Recipe:

Tip number 1:-

Please don’t take any cracked or damaged raw mangoes, or else, when you prepare mango pickle,

Then your pickle can get ruin or rotted very soon. {matlab, agar aap sade hue aur pake hue kairi use karte ho to, aapka achar jhaldi kharaab hojayega.}

So take only raw and fresh mangoes.

Tip number 2:-

Step 3 of above is very important, step 3 will help us in removing excess water from the raw mangoes

And when you keep it the sunlight, mangoes will become black in colour.

So to avoid this, you must follow above 3^rd step, this is your tip number 2.

Tip Number 3:-

Dry roasting fenugreek seeds and ajwaiin is very important, if you add directly in the achaari masala,

Then you will get little bitter taste from your achaari masala.

And dry roasting fennel seeds is also important, it will give you deep flavours on fennel seeds.

So this is important, don’t skip it.

Tip number 4:-

Keep mango pieces in the sunlight for only 2 hours for best cooking.

If you put it more hours in the sunlight, then mango pieces will take more time to absorb all the flavours in them perfectly.

So 2 hours of time to keep mango pieces in the sun for removing excess water from inside of the raw mango pieces is perfect.

Tip number 5:-

Use only mustard oil for best taste of mango pickle recipe.

Many people first heat mustard oil, to remove the extra strong flavour of the oil, which we don’t want,

And some don’t heat oil first, they directly use it in the spices to make achaari masala.

So this is your choice, you can heat oil first or not.

But I heat my mustard oil first and then I keep it aside to come to a room temperature,

Then I add this oil in the spices, spices will cook perfectly in the little warm hot oil.

Remember, don’t add direct hot oil in the spices when you prepare achaari masala,

Or else, your spices will get burn and gives your burned flavours.

So keep in mind, what I said in this tip.

Tip number 6:-

I have used Kashmiri red chilli powder in my mango pickle recipe,

Because it will gives me nice red colour in the pickle, which look good.

If you don’t have Kashmiri red chilli powder, then you can use regular normal red chilli powder,

But take 1 less table spoon of regular red chilli powder, because regular normal red chilli powder is very hot

And Kashmiri red chilli powder is not much hot, but gives you nice red colour in the pickle.

So it is also your choice. Which red chilli powder to use in your mango pickles recipe.

Tip number 7:-

In achari masala, you can also take 1 table spoon of black pepper corn powder.

It will give you more warm flavour of gravy in pickle.

This is optional.

Tip number 8:-

When you add asafoetida in the masala directly, you can give a tempering step to it.

This adds more deep flavours in the achaari masala.

Tip number 9:-

When you rest your mango pickles recipe in a air tight jar for 15 to 20 days,

In middles of these days, you have to mix pickle inside of the jar, this will helps ingredients to absorb all the flavours in the mango pieces.

Tip number 10:-

For more extra crunchy flavours in your mango pickle recipe, you add some fresh garlic cloves and curry leaves in the ready mango pickle recipe.

Sometimes I add these two ingredients, it will give me a different touch to your mango pickle recipe.

This step is also optional, your wish depends. Use it or not. But I suggest, do experiments and try to prepare the best home-made mango pickle recipe.