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Mango Pickle in Desi Ghee | Ghee ka Achar

Ingredients: 5 kg raw mango, chopped (don’t peel) 250 g red chili flakes (kuti lal mirch) 750 g salt (safed namak) 250 g desi ghee 6 g heeng (asafoetida) 250 g fenugreek seeds (methi dana) 125 g turmeric powder (haldi) Methods: Wash all the chopped raw mangoes. Spread them on large cotton clothe for drying up all the water from the mangoes. Please make sure it should not contain a single drop of water. Heat the desi ghee in a pan on low flame, then add fenugreek seeds and fry it till golden brown. Add heeng, sauté for few seconds.…

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Ghee Ka Achar

Ingredients:

  • 5 kg raw mango, chopped (don’t peel)
  • 250 g red chili flakes (kuti lal mirch)
  • 750 g salt (safed namak)
  • 250 g desi ghee
  • 6 g heeng (asafoetida)
  • 250 g fenugreek seeds (methi dana)
  • 125 g turmeric powder (haldi)

Methods:

  1. Wash all the chopped raw mangoes. Spread them on large cotton clothe for drying up all the water from the mangoes. Please make sure it should not contain a single drop of water.
  2. Heat the desi ghee in a pan on low flame, then add fenugreek seeds and fry it till golden brown.
  3. Add heeng, sauté for few seconds. Add red chili flakes (kuti lal mirch), sauté for a minute.
  4. Now switch off the flame. Immediately add turmeric powder and fry and mix well for 1-2 minutes. Let the prepared spices cool.
  5. Grind all the spices in the grinder.
  6. Add salt to the grinded spices and mix well.
  7. Then mix this prepared spices to chopped and dried mangoes. Mix well.
  8. Transfer the prepared mango pickle in the jar. And keep the jar in sunlight for 20 days.
  9. Stir and sauté the pickle from bottom to top everyday once for 20 days.
  10. After 20 days your Mango Pickle in Desi Ghee is ready to use.

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