Soudha Raw Mango Pickle.

We eat a variety of pickles. Among them, mango ritual is prepared in every house at the beginning of mango season during summer. The taste of that pickle made by mother, grandmother's hands is incomparable. It makes the tongue water. Amer achar is usually made with raw mangoes. We eat this raw mango pickle (kacha amer achar) with great satisfaction. We now prepare pickles in different ways and with different spices. But my sour, salty, sweet mango pickle (misti amer achar) recipe will give you back that old taste. You can easily make this Amer Achar Recipe yourself. You will want to lick and eat this pickle. Then this mango pickle recipe is ready in no time.

Ingredients:
• Mango – 500 grams
• Oil – 3 tsp
Salt – as per amount • Sugarcane jaggery – 300 gms
• Bay leaf – 2 tea, Panchphodan – 1 tea
• Fenugreek – 1 tsp
• Dry chillies – 5 t
• Fennel – 1 tsp
• Coriander 1 tsp
• Cumin – 1 teaspoon, Turmeric – 1 teaspoon.

How to make mango pickle:

• First cut the raw mangoes into pieces and rub salt and turmeric. Then let these mango pieces dry in the sun for 4-5 hours.

• Now I will make a masala. For that, lightly fry a dry kholai with fenugreek, dry chillies, fennel, cumin and coriander. Then grind the fried masala.

• Then take the dried mangoes out of the sun and slow down.

• And sugarcane jaggery will be soaked in 2 cups of water. So that the jaggery melts.

• Now heat oil in a pan. When the oil is hot, add bay leaves.And sugarcane jaggery will be soaked in 2 cups of water. So that the jaggery melts.

• Now heat oil in a pan well. When the oil is hot enough, add bay leaves and panchphodon to it. When the forans are slightly fried, add the mangoes.

• Stir the mangoes and mix them well with the sugarcane molasses. You can add a little water if needed. Cover and let it rest for 5 minutes.

• After 5 minutes open the lid and see if the mangoes are soft. Now mix the fried masala powder well with the mangoes. Then keep covered for another 2 minutes.

• Now remove the cover and shake the mangoes well and take them down. Then cool and store in a glass jar.
  

Pickle Storage Correct Method:

• Mango Pickle to keep good for a long time.

• Place in a glass jar and let it shine occasionally.

• Do not over roast the masala.

• Sugar can be used instead of jaggery. Pickle can be made both with or without mango peel.
  Now keep the pickle jar in a dark and cool place. Pickles will last for a long time if stored properly.
  

Benefits of Mango Pickle:
Eating mango pickle improves digestion and also increases appetite. Add vinegar to mango pickle.
If vinegar is added to mango pickle, the pickle can be kept well for a long time, but if vinegar is given, water cannot be added to the pickle, water spoils the pickle very quickly.