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Lot of raw mangoes is easily available in market in these days.
Pickles made in this month can be eaten for whole year.
Many kinds of pickles can be prepared with raw mangoes.
Today, we will prepare the Lachha Achar of mangoes.
Let us see what are things we require to prepare Lacha Achar of mangoes.
Raw mangoes (dipped in water for 10 to 11 and dried) - 500 grams or 3 in number.
Mustard oil - 1/2 cup
Heeng (Asafoetida) powder - less than 1/4 tsp
Salt - 3 tbsp
Yellow mustard - 3 tbsp
Methi (Fenugreek) Dana - 2 tbsp
Zeera (Cumin) - 1 tsp
Turmeric powder - 1 tsp
Red Pepper - 1 tsp
We will peel the mangoes first and then we will prepare the Lachas.
Take out the stalk of mango and peel it with a peeler.
Now, we will take out its pulp.
We will cut the pulp into large pieces or we can grate it and prepare its Lacha.
Here, we are taking its pulp out since we have to prepare its Lacha in food processor.
The Lachha of mangoes is prepared.
Roast all the spices now.
Take Jeera and Methi Dana in a pan and roast till them these turn light brown.
Roast them in a mid-flame.
Now, we will grind these in the grinder.
Add yellow mustard and salt in it.
Salt is added to increase the quantity of spices to grind them properly.
Make a coarse powder of spices.
Heat the oil in a pan.
Keep the gas in mid-flame.
Add Methi dana in it.
Roast the Methi dana and add Lachha of mangoes in it.
Also add turmeric, powder of spices, red pepper and Heeng.
Mix all the ingredients in the mid-flame properly.
All the spices are mixed in mango Lachha properly.
Cover it with a lid and cook it for 5 minutes.
Five minutes have passed and the pickle is ready.
Cool the pickle and store it in a container once it has cooled down.
It is very easy to prepare this pickle.
But, one has to take precautions to keep the pickle for a long time.
The utensils used to prepare the pickle should be clean and free of moisture.
Store the pickle in a container of plastic or glass.
Wash the container first with boiled water and then dry it in Sun.
These containers can be washed in oven also.
There should not be any moisture inside containers.
Take out the pickle with clean and a dry spoon.
Pickles can be stored for a long time, if we take a little bit of precaution.
The lachha Achar of mango can be eaten with Chapatti,
Paranthas, Poori or Dal and Chawal and Khichdi.
Prepare the Lachha Achar of mango and share your experiences with us.
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