How to make Adrak aur Aam ka Lachchewala Achaar -
A delicious pickle made with thin strips of ginger and raw mango cooked with pickle masalas.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Ginger (अदरक), Raw mango (कच्चा आम)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
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For more recipes related to Adrak aur Aam ka Lachchewala Achaar checkout Ginger Chutney, Adrak Haldi ka Pickle, Adrak ki Launji. You can also find more Pickles, Jams and Chutneys recipes like Kadugu Maangai Raw Papaya Chutney Methia Keri Borar Achar
Adrak aur Aam ka Lachchewala Achaar Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 1-2days
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Adrak aur Aam ka Lachchewala Achaar Recipe
Ginger cut into thin strips 100 grams
Raw mango cut into thin strips 1
Ginger paste 2 tablespoons
Mustard oil 2 tablespoons
Dried red chillies 2
Asafoetida 1/4 teaspoon
Mustard seeds 1 teaspoon
Split mustard seeds (rai ki dal) 1 teaspoon
Ginger paste 1 teaspoon
Red chilli paste 3 tablespoons
Turmeric powder 1/2 teaspoon
Fenugreek powder 1/2 teaspoon
Mustard powder 1/2 teaspoon
Black salt (kala namak) 1 teaspoon
Salt to taste
Vinegar 3 tablespoons
Method
Step 1
Heat mustard oil in a non-stick pan, break dried red chillies and add. Add asafoetida, mustard seeds, split mustard seeds, ginger paste and ginger strips and mix well.
Step 2
Add red chilli paste, turmeric powder, fenugreek powder, mustard powder, black salt and salt and mix well.
Step 3
Add raw mango strips and mix well. Add vinegar and mix well.
Step 4
Transfer into a serving bowl. Or cool, transfer into a glass jar and keep for 1 entire day before serving.
Nutrition Info
Calories : 476 Kcal
Carbohydrates : 33 gm
Protein : 6.5 gm
Fat : 35.2 gm
Other : Fiber- 14.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
