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Kaccha Mango Pickle Recipe (with Netaji Mustard Oil)

Bring home the traditional test of indian kitchen with this classic kaccha mango pickle made using NETAJI KACCHI GHANI MUSTARD OIL. The strong aroma and natural pungency of cold-pressed mustard oil enhances the raw mangos a spices, creating a tangy, spicy and long-lasting Achaar.

Ingredients:

• Raw mangoes ( कच्चे आम ) – 1 kg (washed, dried, chopped) ( धोकर, सुखाकर टुकड़ों में काटें )

• Salt ( नमक ) – 100 g

• Fennel seeds ( सौंफ ) – 2 tbsp ( 2 बड़े चम्मच )

• Fenugreek seeds ( मेथी दाना ) – 2 tbsp ( 2 बड़े चम्मच )

• Mustard seeds ( राय (सरसों ) – 1 tbsp (coarsely crushed) ( 1 बड़ा चम्मच दरदरी पिसी हुई )

• Turmeric powder ( हल्दी ) – 2 tsp ( 2 छोटे चम्मच )

• Red chili powder ( लाल मिर्च पाउडर ) – 2 tbsp ( 2 बड़े चम्मच )

• Asafoetida ( हींग ) – ½ tsp ( ½ छोटा चम्मच )

• Netaji Kacchi Ghani Mustard Oil – 300–400 ml (as needed for preservation)

Preparation Method:

1. Mix chopped raw mangoes with salt and turmeric. Set aside for 1–2 days to release water.

2. Dry roast and crush fennel, fenugreek, and mustard seeds.

3. Drain excess water from mangoes, mix with roasted spices, chili powder, and hing.

4. Heat Netaji Mustard Oil until it reaches smoking point, then cool slightly.

5. Pour the oil over the mango-spice mix. Mix well.

6. Store in a clean, dry glass or ceramic jar. Keep in sunlight for 7–10 days, stirring daily.

Tip: Use Netaji Kacchi Ghani Mustard Oil for authentic flavor and long shelf life.