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Aam ka achar banane ki vidhi: Know such a method of mango pickle, in which the pickle looks the same day, the same yellow and hard will be seen after a year.
Highlights
- Bundelkhandi method of making mango pickle
- Mango pickle will remain fresh for one year
- There is no difference in taste, color, know
Aam ka achar: Who does not like mango pickle, just the way of keeping it should be desi. Especially in Bundelkhand, the way of keeping mango pickle is amazing. Pickle is added here in many ways. The special thing is that not a single mango of pickle is raised nor black. The taste is excellent. Also, pickle always remains fresh. That is, till the pickle will be kept, it will remain hard as long as it is kept. As it will be seen on the first day, it will be seen even after a year.
This method for 5 kg mango
Talking about mango pickle spices, in Bundlekhand, mustard oil, turmeric, chilli, fenugreek, yellow mustard, fennel, salt, asafoetida are prepared. Now if you are putting 5 kg of raw mango pickle, then take 1 kg of salt, half a liter mustard oil, 250 grams of fenugreek, 250 grams of yellow mustard, 150 grams of chilli, 10 grams asafoetida, 50 grams of fennel. First of all, put mustard oil in the pan and heat it. Then slowly add all these spices to it. Let’s darken lightly.
Here, cut raw mangoes in pickle shape and keep it ready. After this, the mango cutting pieces are put in the same spice. Mix well. Then keep it in the glass barn. By doing this, this pickle remains hard for at least 1 year, that is, the same pickle remains throughout the year. This keeps the feeling of fresh.
