Category: Chutneys
Rating: 3.62
Servings: 1


2 dozen unripe mangoes
4 cup oil
3 tablespoon salt
1 tablespoon coriander seeds
1 tablespoon white cumin seeds
1 tablespoon mustard seeds
1 tablespoon onion seeds
1 tablespoon ground garlic
1 cup red chilli powder

Directions: How to Cook Mango Pickle (Am Ka Achar)

Wash the mangoes and wipe dry. Cut into quarters.

Mix the salt into the mangoes and spread out on a tray or baking tin and dry in the sun 2 or 3 days, until the skin of the fruit becomes soft and pliable.

Fry all the whole spices in 2 cups of the oil until they are light brown.

Remove from the oil and grind to a smooth paste. Set aside.

Put the rest of the oil in a saucepan and heat well. Add all the ground spices and stir for 1 minute. Add all the dry mangoes.

Stir together over fire very briefly and remove immediately.

Allow to cool completely to room temperature. When cool, place the achar in airtight containers and store at room temperature. This achar can be preserved for at least one year.

Compiled by I. Chaudhary Posted to EAT-L Digest 26 October 96

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Related recipes:
Lemon Pickles
Mango Pickle (Am Ka Achar)
Elimachangai Urugai - I (Hot Lemon Pickle)
Mint And Coriander Chutney
Spiced Fruit Chutney

Recent comments and reviews for this recipe:

S writes:

Nalla achar recipe. Poda pulla.
Suresh Gopi

Posted on 27 Oct 2010, 14:43 ET

sa writes:


Posted on 27 Oct 2010, 14:44 ET

sa writes:

Nice mango achar pulle.

Posted on 25 Jan 2011, 10:41 ET

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