How to Refreshing Eating on a Dime Instant Kachi ambi pickle

Sallie Edwards
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How to Refreshing Eating on a Dime Instant Kachi ambi pickle
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How to Refreshing Eating on a Dime Instant Kachi ambi pickle Delicious, fresh and tasty.

Instant Kachi ambi pickle. Sweet-tangy flavored mango pickle aka aam ka achaar is loved by everyone. Mango pickle is everyone's favorite and takes very less time for the preparations but it keeps good for longer duration. Wash and pat dry the mango.

Take a bowl and add chopped mango, ginger, green chilli, salt, turmeric powder, red chilli powder, fennel seeds powder, Mustard seeds powder, fenugreek seeds powder, kalonji/onion seeds.

This is Instant Aam Launji recipe in which I added water to keep the amount of sugar low.

If you want to keep it for longer period skip the water and increase the amount of sugar to three times, but that would be more sweet than sour.

You can have Instant Kachi ambi pickle using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Instant Kachi ambi pickle

  1. Prepare 250 gm of kachi ambi( raw mango).

  2. Prepare To taste of Salt.

  3. You need 1/2 tsp of Red chilli powder.

  4. You need 1 tsp of haldi (turmeric powder).

  5. Prepare 1 tsp of Dry coriander powder.

  6. Prepare 6 tbsp of Mustard oil.

Fresh Turmeric Pickle also called as Kachi Haldi ka Achar is quite popular in Gujarat , India.

Making this pickle is quite easy as compared to making any other Indian Pickles.

This is not a authentic Gujarati ,Kachi Haldi ka Achar but it's similar.

This Haldi Pickle is delicious with blending flavours of ginger roots and lime Juice.

Instant Kachi ambi pickle instructions

  1. Take out all ingredients. Keep mustard oil aside..

  2. Take ambi wash properly. And cut as shape your choice..

  3. Sprinkle some salt and leave it for 2 hours. Some water will come out. Discard it..

  4. Add all other dry ingredients and mustard oil. Mix properly. And serve..

Kachi ambi ka achar ma k hath ka.

Method For punjabi gajar ka achar.

To make punjabi gajar ka achar, combine all the ingredients, except the oil, in a bowl and mix well.

Heat the mustard oil in a small pan, add it to the carrot mixture and mix well.

As the name suggests, this recipe is a quicker version of the traditional Gujarati pickle.