Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mango atchar/pickle. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mango Atchar/Pickle is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Mango Atchar/Pickle is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook mango atchar/pickle using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mango Atchar/Pickle:
- Get 3 cups hard green baby mangoes sliced into bite sized pieces
- Take 3 Tbsp mustard seeds (half to be crushed and half left whole)
- Take 2 Tbsp atchar masala
- Make ready 1 Tbsp salt
- Take 4 Tbsp red chilli powder
- Get 4 cloves garlic (thinly crushed)
- Prepare Cooking oil
Instructions to make Mango Atchar/Pickle:
- Place mango pieces in an airy container and sundry for a whole day. This takes out some unnecessary moisture in your mangoes
- Transfer mangoes to a bowl and add salt, mustard powder/seeds, masala, chilli powder, and garlic. Stir the mixture together then add a few tablespoons of oil (2 to 3). Stir the mixture again until it looks wet and completely combined (spices stick to the mangoes…make sure not too many spices are loose)
- Cover the container with a tight lid and let sit for 24hrs. This gives the mangoes time to release some of their remaining juices and to fully incorporate with the rest of the ingredients
- Meanwhile, estimate how much oil you'd need to cover the top of the contents when it's time to transfer your atchar into a jar. Heat the oil until it almost burns then cool it back to room temperature
- Once the oil has cool, transfer the mango atchar into a jar, 2 spoonfuls at a time and adding oil after each time until all the contents get into the jar. Add oil one last time until it just covers the top of the atchar. DO NOT STIR! as this will detach the spices from the mangoes. You want to make sure that as you eat your atchar everything in the jar is running out at the same time, otherwise to remain with a spice mix that you do not want to eat by itself in the end
- You can either refrigerate your mango atchar right away and consume within a month or allow to mature in the sun for a week and keep longer
- Enjoy with curry dishes or anything that meets your fancy!
So that’s going to wrap this up for this special food mango atchar/pickle recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
