Recipe: Appetizing Hyderabadi Aam ka achar/ Raw mango pickle

Hyderabadi Aam ka achar/ Raw mango pickle.

You can cook Hyderabadi Aam ka achar/ Raw mango pickle using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Hyderabadi Aam ka achar/ Raw mango pickle

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

Hyderabadi Aam ka achar/ Raw mango pickle step by step

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.