Raw mango pickle will last for years, just mix 5 things while making it. Raw Mango Pickle Storage Tips For Long Lasting Achar

While making mango pickle, be careful while selecting the mango. If you use mesh or ripe mango pickle, the mango pickle will not be tasty and the risk of spoilage also increases.

Mustard oil acts as a natural preservative in mango pickle. If you prepare the pickle dry, then the chances of it getting spoiled increases a lot. After mixing the spices, add so much oil that the mango pieces are seen more than half submerged in it. By doing this, mango pickle will last for years and will also be delicious.

To keep the pickle safe for a long time, add salt a little more than required. Using iodized salt will not only enhance your taste but will also prevent the mango pickle from spoiling or getting moldy. This doubles the taste of pickle.

Prepare the masala by grinding asafoetida, fenugreek seeds and mustard seeds after lightly roasting them. This will not only enhance the taste of mangoes but will also protect them from spoiling for a long time. These spices work to enhance taste and aroma.

Always keep pickles in completely dry and clean glass or ceramic jars. If the jar is dirty or wet, the chances of the pickle getting spoiled also increases. Use only a dry spoon while taking out pickles. Do not allow moisture to enter the pickle at all.

After the pickle is ready, cover it with a cotton cloth and keep it in the sun for a few hours every day for 4-7 days. If you want to use the pickle for a long time, then do not forget to keep the pickle in sunlight. By doing this the moisture also dries up and the pickle lasts for a long time.