How can I make Achaar at home?

How to Make Aam Ka Achaar

  1. Mix all the spices together and add half a cup of oil to the mix.
  2. Take some mangoes and rub them well in the spice mixture.
  3. Keep repeating the layering process with a sprinkle of mixture till the mangoes are used up.
  4. Add the rest of the oil to the jar until its contents are covered.

How do you make raw mango pickle?

Expert Tips

  1. Make the powder a bit coarse so that it adds a nice crunch to the pickle.
  2. Adjust spice level according to your preference.
  3. Keeps well for 3-4 days in room temperature.
  4. Choose raw mangoes that are firm.
  5. This is instant pickle and you need not wait till soaking time.

Which oil is best for mango pickle?

How to Make Mango Pickle in Olive Oil

  • Soak raw mangoes in water overnight.
  • Chop the dried mangoes into 1-inch cubes.
  • Add 1 tsp salt and all of the turmeric powder and chilli flakes.
  • Mix thoroughly and let it rest for about 2 hours.

What are the ingredients of mango pickle?


  • 1 kilogram unripe green mangoes or 7 to 7.5 cup chopped mangoes.
  • ¼ cup mustard seeds (sarson) , 40 grams or 40 grams split mustard seeds.
  • ¼ cup fenugreek seeds (methi dana) , 45 grams or 45 grams split fenugreek seeds.
  • ¼ cup fennel seeds (saunf) , 30 grams.

How do you make the best Atchar?


  1. Cut the mangoes into about 2 cm chunks with the skin still on.
  2. Place the chunks of mango into a glass bowl and add the rest of the ingredients.
  3. Cover the bowl and allow the mixture to stand in a cool place for 3 days.
  4. After 3 days the atchar can be bottled, using sterilised jars or used immediately.

Which is the best achar?

Mango and lemon achars are the best achar in India.

How do you make South African Achar?

The 7 ingredients you’ll need:

  1. 3 cups hard green mangoes sliced or cut in halves.
  2. 3 Tbsp mustard seeds (half to be crushed and half left whole)
  3. 2 Tbsp atchar/pickle masala.
  4. 1 Tbsp salt.
  5. 4 Tbsp red chilli powder.
  6. 4 Tbsp white vinegar.
  7. Cooking oil.

How do you make Atchar?

Which oil is best for Achaar?

Mustard oil
Mustard oil or “sarson ka tel “ as its known, gives pickles their characteristic taste and flavour. You can use any oil you prefer, but I would strongly suggest that you can use the oil specified in the recipe. Refined oil is used for most instant pickle recipes.

How to make Achar?

– Raw mango – Chickpeas – Lotus stem

How to make quick achaars?

Heat the oil and saute the lemons in it for 10 minutes on low flame.

  • Add the chilli powder and salt then again saute for 10 minutes.
  • Next,add fenugreek seeds,haldi and hing and boil.
  • Once done,take it off the heat and let it cool down completely.
  • Store it in an urn or a glass jar for 15 days and when it matures,it is ready to serve.
  • How to make mango Shrikhand?

    crush the saffron in mortar and pestle.

  • Also warm up the milk in microwave for few seconds.
  • Add crushed saffron into the warm milk and stir.
  • Take chopped mango into the blender.
  • Blend it till you get smooth puree.
  • Take that hung curd into a bowl.
  • Now add powdered sugar,cardamom powder and saffron milk into the thick yogurt.
  • What is the best mango lassi recipe?

    – Mango: Alphonso mangoes are the best to use for mango lassis. They’re native to India and incredibly sweet. – Dairy: Plain whole milk yogurt, like Indian dahi, is the best but you can use low-fat yogurt or Greek yogurt. – Sweetener: Use white granulated sugar to sweeten the lassi. – Spices: A pinch of powdered cardamom will really elevate your lassi!