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Eating almonds is a fantastic choice as long as you don’t have a nut allergy. Almonds are often considered a super food because they are packed full of things which help boost our vigor while keeping us healthy. These kinds of nuts possess plenty of vitamins E, B2, and manganese. Almonds, like turkey, contain the enzyme tryptophan which may often make you sleepy. Nevertheless, you won’t need a nap after consuming almonds. These nuts relax the muscles and offer a general sense of comfort. Sometimes eating almonds can even be a mood enhancer!
You will find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to sweet and sour raw mango pickle or achaar recipe. You can have sweet and sour raw mango pickle or achaar using 10 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Sweet and sour raw mango pickle or achaar:
- Get 500 gm raw mangoes
- Get 500 gm sugarcane jaggery
- Get 1 tsp jeera Or cumin seeds
- Prepare 1 tsp coriander seeds
- Provide 1 tsp fennel seeds
- Use 4 dry red chillies
- Provide 1 tsp panch foron (recipe is available in my profile)
- Prepare 1 tbsp mastard oil
- Use 1 tsp salt
- Get 1/2 tsp turmeric powder
Steps to make Sweet and sour raw mango pickle or achaar:
- Clean the mangoes, soak in normal water for 1 hour. After 1 hour, take out from water and wipe with kitchen towel thoroughly. Now cut each mangoes into two halves (along with seeds). Remove the seeds and cut the mangoes pieces further into small cubes shape. Keep under sun for atleast 1 hour to remove moisture. Keep aside.
- Pickle powder preparation: dry roast cumin seeds, fennel seeds, coriander seeds and 2 dry red chillies. Now cool down and coarsely ground. Keep aside.
- Heat a pan, add mastard oil. Now add 2 dry red chillies by tearing it into 2 pieces. Now add panch foron and after 30 seconds, add mangoes pieces. Keep the gas flame between low to medium throughout the process. Slightly fry the mango pieces. Add turmeric and salt and saute for few more seconds. Now add jaggery and cover the pan with lid to let the jaggery dissolve and magoes cooked.
- Once the jaggery completely dissolves, check the consistency, if it's sticky, then add the pickle powder prepared earlier. Give it a good mix, keep covered until the pickle consistency is thick. Take out a little portion on your finger to check whether it's done or not. If the pickle forms string then it's done perfectly. Switch off the flame, keep for cooling. Once cooled down, transfer to glass or ceramic container.
- Keep under sun daily for 1 hour your pickle will stay longer and don't get spoiled.
- Tips: while preparing the pickle or achaar, ensure water is not used. Also the pan, spatula shouldn't have a single trace of water on it. Even while storing the pickle, ensure the container is completely dry. This way we can avoid getting the pickle spoiled.
It has a combination of many Raw mangoes: In India, special raw green mango verity (e.g. rajapuri or small tender baby mangoes) are easily available during the season. Quick pickles like Bhindi Til ka Achaar, Tendli ka Achaar, Sweet and Sour Raw Papaya Pickle, Garlic Pickle, Carrot Pickle , Fresh Turmeric and Ginger Pickle take hardly any time to cook. Method: - In a pan, add grated raw mango, sugar & jaggery. Achaar is a catch-all term for pickle, a popular condiment in Indian cuisine. Pickles in the north of Achaar adds a tangy, sweet, and salty heat, whether on its own as a side dish or paired with rice.
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