Bijli Wala Whole (Sabut) Kacchhi Ambi Ka Achar

Bijli Wala Whole (Sabut) Kacchhi Ambi Ka Achar - Plattershare - Recipes, food stories and food lovers
(This pickle should be made in April last or up to 15 May when guthli of raw mango is soft .We can check it by cutting the raw mango with knife into two halves.)whole peeled mangoes pickled with oil and spices.
5 from 2 votes
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Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Served As: Snacks
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Tangy
Calories 454 kcal
Servings 10


For coarsely ground masala

  • 1/4 tsp Fenugreek seeds
  • 1 tbsp Mustard seeds
  • 1 tsp Onion seeds kalonji
  • 2 tsp Aniseeds Saunf
  • 1 tsp Cumin powder
  • 1/2 tsp Asafoetida

Other masalas

  • 1 tsp Kashmiri red chili powder
  • 1 tsp Reshumpatti mirch powder
  • 2 tsp Turmeric Powder
  • 2 tbsp Salt
  • 1/2 kg Mustard oil
  • 1 tsp Vinegar


  • Wash and wipe mangoes to dry them. Peel the whole Mangoes .Do not cut them.
  • Add half the salt and turmeric powder to the whole mangoes and leave it for 7-8 hours. Mangoes will leave salted water. Pick the mangoes from water and dry them in hot sun
  • Heat oil in a pan to the smoking point and make it cool. Keep aside half the oil to use later.
  • Add coarsely ground masala, red chili powder, reshumpatti mirch powder, turmeric powder & remaining salt to half the oil.
  • Add the vinegar & mix all the ingredients well. When fully cool keep it in jar. Add remaining mustard oil. Tie the jar with muslin cloth & keep it in sun. This pickle will be ready in 3 to 4 days to eat.
    Bijli Wala Whole (Sabut) Kacchhi Ambi Ka Achar - Plattershare - Recipes, food stories and food lovers
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5 from 2 votes

Recipe Nutrition

Calories: 454kcal | Carbohydrates: 1g | Protein: 1g | Fat: 51g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 30g | Sodium: 1403mg | Potassium: 42mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 125IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 1mg

Suman Prakash
Suman Prakash

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