Mango Chutney Pickle | Two taste in the same recipe

May 21, 2021 Shubhra Food 0

In my previous recipe of laccha or kuccha achar, we followed the procedure to make achaar out of laccha raw mango, but here we are blending it coarsely so that it can become chutney and achar at the same time. In this tangy delicious recipe, we will get the feel of both chutney and pickle at the same time.

Let’s learn step by step process to prepare the mango chutney pickle recipe.

Mango Chutney Pickle | Two taste in the same recipe

½ kg Raw mango (Peeled and cut into pieces )
½ Cup Garlic (Cover removed )
200 gm Green chilli
2 Cup Mustard oil
½ tsp Celery seeds, ajawin
¼ tsp Black onion seeds or kalonji
½ tsp Black salt
1 tbsp Salt (As per the taste )
¼ tsp Asafoetida
½ tsp Fennel seeds
½ tsp Turmeric powder

Take all the ingredients and grind them coarsely.
Grind them coarsely.
Transfer it into a plate and mix all the ingredients including celery seeds, onion seeds, turmeric powder, salt, black salt, asafoetida and fennel seeds. Mix them well.
Heat 2 cups of mustard oil and transfer the grind ingredients into the oil.
Mix it well and switch off the flame do not cook it.
Recipe is ready to be served, or you can bask it under the sun for 3 to 4 days, transfer it into an airtight container and enjoy it for a year or two.