Kacha Amer Jhuri Achar (Raw Mango Pickle)

    30 days 1 hour 10 mins

    Jhuri Achar is a pickle that is unique because of its "jhuri" or fibrous texture. The mango is grated into thin slices and is used to make the pickle. It is not exactly spicy, but rather tastes sour. It is served with pakoras, samochas and shingaras.


    Dhaka, Bangladesh
    66 people made this

    Serves: 10 

    • 7-8 raw mangoes
    • 1 tablespoon of mustard seeds paste
    • 500g mustard oil
    • 2 teaspoons of garlic-ginger paste
    • 4-5 garlic cloves
    • 10-12 dry red chillies
    • 1 teaspoon of black cumin
    • Salt as needed
    • 2 tablespoons of sugar
    • 4 bay leaves

    Prep:40min  ›  Cook:30min  ›  Extra time:30days pickling  ›  Ready in:30days1hr10min 

    1. Peel the skin of the mangoes and make very small and thin slices using a hand grater. The grater is often used for making thin potato or onion slices.
    2. Mix the mango slices with salt and set aside for 30 minutes.
    3. Squeeze the salt water out of the mango slices and separate the slices from the salt water.
    4. Add the mustard and garlic-ginger pastes, black cumin, bay leaves, salt, red chillies and sugar. Mix well and set aside in a pickle jar for sun drying for 4-5 days.
    5. Heat the mustard oil in a pan and fry the whole garlic cloves.
    6. Pour the hot mustard oil with garlic cloves on to the sun dried mango mixture.
    7. The pickle must be kept near a window so that it can be sun dried for another month. It can be eaten as it gets sun dried over a month.It is best to keep it by a window for however long the pickle lasts.

    Serving suggestion

    It can be served with pakoras, samosas and shingaras.

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