Ingredients
- 3 raw mangoes, peeled and diced
- 1/4 cup mustard oil
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 2 tbsp fenugreek seeds
- 1 tbsp fennel seeds
- 1/2 tbsp nigella seeds
- 1/2 tbsp mustard seeds
- Salt to taste
Instructions
- In a large mixing bowl, combine the diced mangoes with salt and turmeric powder. Mix well and let it sit for 15 minutes.
- Heat mustard oil in a pan over medium heat. Add fenugreek seeds, fennel seeds, nigella seeds, and mustard seeds. Cook until the seeds start to crackle.
- Add red chili powder to the hot oil and spices. Stir well and turn off the heat.
- Pour the spice mixture over the mangoes and mix until well combined.
- Transfer the mango pickle to a clean, dry jar and let it sit in a cool, dark place for 2-3 days before consuming.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 25 per serving
- Carbohydrates
- 6g
- Fat
- 0g
- Protein
- 0g
Supplies
Mixing bowl Pan Jar for storing pickle
Tools
Cutting board Knife Spatula
Serving suggestions
Serve Khatta Aam Achaar with parathas, rice, or any Indian meal for a burst of tangy flavor.
Tips & tricks
Make sure the jar used for storing the pickle is clean and dry to prevent spoilage.
Cost
$5