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Assalam-o-alaikum
In this video I'm gone tell you how to make mango pickle recipe. best way to make mango pickles. Original recipe first time on KZbin. very tasty and long life recipe so try this recipe and enjoy for years. And must share your experience with me.
Thankyou.
#aamkaachar #mangopickle #achar #cooking #food #acharbananekatarika
#recipe
Mango pickle recipe
aam ka achar banane ka tarika
aam ka achar
achar
original achar recipe
bakht ki recipes
Ingredients: ( for 5 kg mango ) ( without seeds 4kg 250g )
1. Salt 600g ( use powder form not iodized yani daany dar )
2. Black seeds ( kalonji ) 125g
3. Fenugreek seeds ( methy \ methi dana ) 125g
4. Fennel seeds ( sounf ) 125g
5. Termeric ( haldi ) 4 tbsp
6. Red chili flakes ( laal dadar mirch ) 150g
7. Garlic ( lehson ) 250 g
8. Mustard oil ( sarso ka tail ) as required ( use good quality oil )
Direction:
sab sy pehly 5 kilo desi aam ly k inko cut kr lain or phir is my sy guthli remove kr k iska wazan krwa lain or phir aam k tukrun my sy wazan nikal dain ( jesy my ny kiya k 5 kilo aam liye us my sy guthliyan remove kien jinka wazan 750g tha to baki aam k tukrun ka wazan 4kg & 250 g reh gya ) ab is wazan k mutabik sab masaly add krny hain . phir sab maslun ko mix kr lain jitni miqdar my ny btai hy us hisab sy. phir tukrun or masly k 4 hisy kr k aledha aledha aam tukrun ko lgain jis sy k achi trhan lag jain gy. masla my tukrun ko mix krty wakt thora thora oil dalain jis sy k masala jo hy wo aam k tukrun ko achi trhan lag jai yani jur jai. is trhan 4run hisun ko masala lga k kisi b bartan my daal lain jis my ap ny achar dalna jesa k my ny balti use ki ap chahen to mataban b use kr skty. ab is my ek din k bad baki oil dalna hy jitna zarori ho yani k 1 inch oil oper hona chaye jis sy k achar khrab ni hota. ab ap ny tail daalny k bad isko hilana b ni hy kuch b ni krna bs use krin . IN SHA ALLAH sy ahar apka esy hi rahy ga jab tak khatm ni hota ap sy. yehi sab sy best tarika hy aam ka achar banane ka . ap isko try krain or mery sath apna experience share krin.
shukria.
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