Kachcha Aam aur Hari Mirch Ka Kuchla Achar

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Prep Time15

Cook Time4

Course: accompaniment, Pickles/Achar, Preserve, Side Dish

Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine

Keyword: aam ka koocha achar, crushed mango pickle, grated raw mango pickle, Instant Mango Chutney, mango green chili pickle

Servings: person

Calories: 190kcal

Author: Anjana Chaturvedi

Wash and wipe the raw mango and green chilies.
Remove the stems of the green chilies and peel the raw mango
(peeling raw mango is optiona but if the skin is thick and hard then do peel it )
Add the whole spices- fenugreek, mustard, fennel in a hot pan and roast on low heat for few minutes to remove the moisture. you can also sun dry them for few hours instead.
When the spices cool down then coarsely crush them in pulse mode.
Roughly chop the raw mango and the green chilies and then add in a vegetable chopper and make a coarse mixture , don't crush too much.
if you don't have chopper then using a sharp knife chop into fine pieces.
In a big bowl add the mango and chili pieces and then add vinegar and all the spices in it and mix well.
Now add mustard oil in it and mix well. i like the flavour of raw mustard oil so not heated it before adding in the pickle but if you dont like the flavour of raw mustard oil then heat it, cool it and then only add in the pickle.
Mix it well and then fill the pickle in a glass or ceramic jar let the flavours mature for 2- 3 days and then start using it .
Enjoy with paratha, poori or rice

Note-

you can adjust the ratio of mango and green chili as per your preference

Can also make this pickle with raw mangoes only.

you can use any oil you prefer instead of mustard oil,