Aam Achar Recipe: As soon as the summer season arrives, those people who like to eat mangoes become very happy. This is because many types of mangoes are available in the market during the summer season. Raw mangoes are also available in this season, from which things like mango panna and pickles are made. In this season, people prepare mango pickle and store it for the whole year.

Many varieties of mango pickles are made in Indian homes. These include the sweet and sour mango pickle, which is very much liked to eat with parathas. Due to this, we are going to tell you the recipe for making sweet and sour mango pickle here, so that you can make and store it for the whole year.

Ingredients for making sweet and sour mango pickle

Raw mangoes – 1 kg

Sugar – 750 grams to 1 kg

Fennel seeds – 2 tablespoons

Fenugreek seeds – 1 tablespoon

Nigella seeds – 1 teaspoon

Red chilli powder – 2 teaspoons

Turmeric powder – 1 teaspoon

Salt – 2 tablespoons

Mustard oil – 1 cup

Method

To make sweet and sour mango pickle, first wash the mango and peel it. Now grate it. After grating, dry it a little in the sun.

The pickle will be good only when all its water dries up. Till it is completely dried, lightly roast the fenugreek seeds and fennel, and grind them coarsely. If you add roasted masala to the pickle, its taste will increase manifold.

Now comes the turn to make the pickle, so for that, put mango, turmeric, salt, and red chilli in a heavy-bottomed pan and cook for 5–10 minutes. After this, add sugar to it and cook on medium flame until the sugar melts and becomes a thick syrup.

When the mango starts becoming soft, turn off the gas. After the gas is turned off, add roasted spices to it and mix properly. After mixing the spices, add a little mustard oil and mix again.

Now fill the pickle in a clean, dry glass or porcelain jar. Finally, mix a little more mustard oil in it, so that it does not spoil for a year. This pickle is very good and tasty to eat with paratha.

PC Social media