Besan ke nimbu ka achar recipe / Besan gatte ka achar recipe / Rajasthani besan ke nimbu ka achar / How to make Besan ke nimbu ka achar /Besan ke nimboo / Besan ke nimboo pickle / Besan ke nimbu pickle recipe with step by step photos
besan ke nimbu ka achar
Besan ke nimbu ka achar

Pickles are an essential part of Indian cuisine, Pickle adds an additional test to our breakfast/lunch or dinner. Pickle making started with the idea of preserving vegetables to enjoy them during offseason, now its essential part of the cuisine.
         Variety of pickles are being prepared across India, with different ingredients and methods. here I am going to share a Rajasthani pickle recipe, which is an unusual pickle recipe Besan ke nimbu ka achar. This exotic pickle made with Raw unripened mangoes, gram flour, and spices.
Besan ke nimbu ka achar

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Cuisine: Rajasthani
Category: Pickle
Author: Anishwarita

 Ingredients :
For Besan ke nimbu
Grated raw unripened mango: 1 medium size
Gram flour: 3/4 cup to 1 cup as needed
Red chili powder: 1 tsp.
Turmeric powder: 1/2 tsp.
Fennel seeds: 1 tsp. (Coarsely ground)
Carom seeds: 1/4 tsp.
Asafoetida: 1/4 tsp.
Salt: 1 tsp. or as per test
Hot Oil: 2 tbsp.
Oil: for frying the nimbus

 For Pickle
Raw unripened mango: 2 medium sizes (Roughly chopped)
Red chili powder: 2-3 tbsp. or as per test
Turmeric powder: 1 tsp.
Fennel seeds: 2 tbsp. (Coarsely ground)
Nigella seeds: 1 tbsp.
Mustard seeds / Rai ki daal (Kuria) halved : 3 tbsp.
Asafoetida: 1/2 tsp.
Fenugreek seeds: 1 tbsp. (Coarsely ground)
Salt: 2-3 tbsp. or as per test
Oil: 1/2 cup

 Method:
For Besan ke nimbu
1 Grate 1 raw unripened mango.
2 Add gram flour, red chili powder, turmeric powder, fennel seeds, Carom seeds, asafoetida, Salt, Hot Oil. (except oil for frying)
2 mix very well, form a dough.
3 Divide the dough into 25-30 equal portions, and make bolls like nimbu.
4 Heat oil for frying the besan ke nimbus, gently place the nimbu in hot oil and fry until golden in color.
5 fry all the nimbus similarly and keep aside.

 For Pickle
1 Cut another 2 mangoes.
2 Heat 1/2 cup oil in a frying pan, when oil is heated, turn off the flame.
3 Let it cool for about 2 minutes, Add asafoetida, add fennel seed, fenugreek seeds, and Nigella seeds, mix.
4 Now add Rai ki daal, red chili powder, turmeric powder, and salt.
5 Mix well, achar masala is ready.
6 Now add Raw mango and mix well.
7 Add Besan ke nimbu and mix well.
8 When pickle cools down completely, fill the pickle in a dry glass container. Pickle would be ready in next 3-4 days.


Besan ke nimbu pickle recipe with step by step photos
Raw unripened mangoes for pickle
 Grate mango, add gram flour, red chili powder, turmeric powder, fennel seeds, Carom seeds, asafoetida, Salt, Hot Oil. mix very well and form a dough.
Divide the dough into 25-30 equal portions, and make bolls like nimbu.

Heat oil for frying the besan ke nimbus, gently place the nimbu in hot oil and fry until golden in colour. Fry all the nimbus similarly and keep aside.
Cut another 2 mangoes.
Achar masala. (Here I have used market made pickle masala because I could not get rai ki daal in the market. But here I also add extra fenugreek seeds and fennel seeds.
Heat 1/2 cup oil in a frying pan, when oil is heated, turn off the flame. let it cool for about 2 minutes, Add asafoetida.
Add fennel seed, fenugreek seeds and Nigella seeds, mix.
 Now add Rai ki daal, red chili powder, turmeric powder.
 Add salt.
Mix well, achar masala is ready.
Now add Raw mango and mix well.

Add Besan ke nimbu and mix well.
When pickle cools down completely, store the pickle in a dry glass container. Pickle would be ready in next 3-4 days.

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