Imported from Instagram

Manga Achar (Mango Pickle)

Name: Manga Achar (Mango Pickle)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: South Asian
Ingredients: Raw mangoes (Cut into pickle-sized pieces; quantity not visible or stated); 1.5 cup Gingelly oil (sesame oil); Mustard seeds (Amount not stated in the available transcript); Garlic (One small piece or portion; exact amount unclear); Green chilies (Amount not stated in the available transcript); Curry leaves (Amount not stated in the available transcript); Turmeric powder (Measurement was said to appear on screen but was not readable in the supplied OCR); Chili powder (Measurement was said to appear on screen but was not readable in the supplied OCR); Fenugreek powder (Measurement was said to appear on screen but was not readable in the supplied OCR); Asafoetida powder (Measurement was said to appear on screen but was not readable in the supplied OCR)

Recipe by @bincyskitchen Instagram

Imported by Evangeline Edison on SeeMeCook

A Kerala-style raw mango pickle made with gingelly oil, mustard seeds, garlic, green chilies, curry leaves, and a blend of turmeric, chili, fenugreek, and asafoetida powders. The pickle is prepared without water or vinegar and should be refrigerated in a clean container.

8 servings25 minSouth Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

Raw mangoes (Cut into pickle-sized pieces; quantity not visible or stated)
1.5 cup Gingelly oil (sesame oil)
Mustard seeds (Amount not stated in the available transcript)
Garlic (One small piece or portion; exact amount unclear)
Green chilies (Amount not stated in the available transcript)
Curry leaves (Amount not stated in the available transcript)
Turmeric powder (Measurement was said to appear on screen but was not readable in the supplied OCR)
Chili powder (Measurement was said to appear on screen but was not readable in the supplied OCR)
Fenugreek powder (Measurement was said to appear on screen but was not readable in the supplied OCR)
Asafoetida powder (Measurement was said to appear on screen but was not readable in the supplied OCR)

Steps

1
Heat 1½ cups of gingelly oil in a pan.
2
When the oil is hot, add the mustard seeds.
3
Add the garlic, green chilies, and curry leaves. Sauté these aromatics together, taking care not to let them become too brown.
4
Add the turmeric powder, chili powder, fenugreek powder, and asafoetida powder. The exact powder measurements were intended to be shown on screen, but they are not readable in the supplied source.
5
Cook the spice mixture until the raw smell of the powders has gone. If the aromatics begin to brown too much, add the powders to the pan at that point as described in the source.
6
Add the mango pieces and mix well so they are coated with the seasoned oil and spice mixture.
7
Transfer the mango pickle to a clean, suitable container. Because this recipe uses no water or vinegar, refrigerate it for storage.

Notes

The source does not provide readable measurements for the mangoes, mustard seeds, garlic, green chilies, curry leaves, or spice powders; the gram values for those ingredients are approximate estimates and should not be treated as the author's measurements. No water or vinegar is added. Refrigeration in a good, clean container is specifically recommended.