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How to make Kacche Aam aur Hing Ka Achar - Raw mango pickle with predominant flavour of asafoetida.

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This recipe is contributed by Member Neeru Saksena.

Main Ingredients : Raw mangoes (कच्चे आम), Salt (नमक)

Cuisine : Fusion

Course : Pickles, Jams and Chutneys

Kacche Aam aur Hing Ka Achar
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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Kacche Aam aur Hing Ka Achar checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Pickled Red Peppers, Plum Jam, Olive Tapenade, Papaya Ke Launj.

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Kacche Aam aur Hing Ka Achar Recipe Card

Kacche Aam aur Hing Ka Achar
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Prep Time : 3-Above

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Sweet & Sour

Ingredients for Kacche Aam aur Hing Ka Achar Recipe

  • Raw mangoes 1 kilogram

  • Salt 1 cup

  • Asafoetida 2 1/4 teaspoons

  • Red chilli powder 1/2 cup

Method

Step 1

Take the mango pieces in a large bowl. Add salt, hing and red chilli powder and mix well.

Step 2

Cover the bowl and keep it aside for six to eight hours.

Step 3

Remove and pour it in an airtight container and keep it in sunlight for ten to fifteen days. The pickle is ready to eat.

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