Namaskar!
Today we'll make raw mango
stuffed chilli pickle
This will give you a combined taste of
mango and chilli pickle.
You will love this pickle!
Let's get started.
Take these chillies to make achar.
First, you have to cut them.
Cut the chilli sideways - from the top
so that the other end stay attached.
This way cut all the chillies.
The chili should be well cut from the top.
Discard the thick content inside the chili.
So that we can stuff the chilli properly.
This way cut all the chillies.
We have washed and
dried the chillies beforehand
We have cut all the chillies.
Discard the extracted seeds.
Take 100 gram of raw mango.
Peel the cover.
We have peeled the cover.
Grate the mango with the fine grater.
Grate it from all sides & avoid the Gutli.
Discard the Gutli.
Mix the masala.
Add 4 tbsp sauf powder
3 tbsp rai powder
use black or yellow mustard powder instead.
1 tbsp of fenugreek seeds powder
1 tbsp of turmeric powder
and 1.5 tbsp of salt.
Add 2 pinch heeng.
Mix all the masala.
Add 2 tbsp of mustard oil.
We have mixed all the masala.
The masala looks dry.
Add 2 more tbsp of oil.
We are not adding hot oil.
We are adding crude oil.
Crude oil will enhance
the taste of the pickle.
It will make the pickle
spicy and tasty.
This time prepare chilli pickle
with crude oil.
Do not add the cooked oil.
Add the crude oil and
share your experince with me.
Add 1 tbsp of white vinegar.
Vinegar will save your
pickle from deteriorating.
It is easily available
at any general store.
Our masala is ready.
Let's begin stuffing.
Pick chillies one by one
hold the cut corners and
stuff in the masala inside the chilli.
Press and fill the spices so that
the spices are completely filled in it.
Here we have stuffed the chilli.
We have stuffed all the chillies.
Put the chillies in a container.
We have washed and dried
the container beforehand.
Make sure the container is cleand and dried
Pour oil above the chillies.
1-2 tbsp of oil is enough.
4 days have passed.
We dried the pickle under the sun for 1 day
Our pickle turned out so good.
I am often asked where
pickles should be kept
Keep achar in your kitchen.
But when taking out pickle make sure
your hands are dry and clean.
Spoon should be dry, avoid a wet or moist
spoon for taking out the pickle.
You will last longer this way.
Chilli and mango pickle is ready.
It turned out very delicious.
Preparation of the achar is very easy.
But keep certain things in mind
when storing the pickle.
Sterilize the container beforehand.
Store the acchar in it.
When taking it out to serve, use dry spoon.
Your achar will last longer.
Prepare this achar and have it.
And share your experience with me.
You can also suggest new recipes
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