Authentic Shikarpuri Kundan Achar Brand Mango Achar Masala Recipe

Shikarpuri Kundan Achar is prestigious for its heavenly scope of customary pickles, particularly the Mango Achar, which entices taste buds with its special mix of flavors and flavors. While the mysterious recipe of Shikarpuri Kundan Achar’s Mango Achar Masala has been strictly confidential for ages, we’re going to set out on a culinary excursion to reveal its embodiment. In this article, we’ll dig into the rich history of Shikarpuri food, investigate the key fixings that make up this notable masala, and lastly, uncover a custom-made form that catches the embodiment of the authentic Shikarpuri Kundan Achar Mango Achar Masala.

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History of Shikarpuri Food:

Shikarpur, a memorable city situated in the Sindh territory of Pakistan, flaunts a rich culinary legacy well established in the customs of the locale. Known for its lively flavors, sweet-smelling flavors, and many-sided recipes, Shikarpuri cooking mirrors the social variety and impacts of the district’s verifiable shipping lanes. Throughout the long term, Shikarpuri’s cooking has advanced, mixing native flavors with impacts from Persia, Focal Asia, and then some.

One of the signs of Shikarpuri cooking is its pickles, or “achar,” which are an indispensable piece of regular dinners. These pickles are valued for their taste as well as for their capacity to safeguard occasional products of the soil, permitting individuals to partake in their flavors all year. Among the wide cluster of Shikarpuri pickles, Mango Achar holds an extraordinary spot, loved for its tart, hot, and somewhat sweet taste.

Key Elements of Shikarpuri Kundan Achar Mango Achar Masala:

The mystery behind the enticing kind of Shikarpuri Kundan Achar Mango Achar Masala lies in its painstakingly chosen mix of flavors and other key fixings. While the specific extents might shift somewhat starting with one recipe and then onto the next, the fundamental parts normally include:

  1. Mangoes: The star element of Mango Achar, ready mangoes add a sweet and tart flavor profile to the masala. Crude mangoes, known for their poignancy, are frequently liked for their capacity to confer an unmistakable harshness to the pickle.
  2. Mustard Oil: Mustard oil, with its sharp fragrance and vigorous flavor, fills in as the essential vehicle for safeguarding the pickle. It improves the flavor of the masala as well as adds to its life span.

3. Flavors:

  1. Fenugreek Seeds: Fenugreek seeds, otherwise called methi, loan an unpretentious harshness to the masala while upgrading its sweet-smelling profile.
  2. Fennel Seeds: Fennel seeds, or saunf, grant a smidgen of pleasantness and a reviving fragrance to the masala.
  3. Nigella Seeds: Nigella seeds, usually alluded to as kalonji or dark cumin, add a somewhat nutty and peppery flavor to the masala.
  4. Mustard Seeds: Mustard seeds, known for their sharp taste and unmistakable fragrance, are a quintessential fixing in Shikarpuri pickles.
  5. Turmeric Powder: Turmeric powder not only gives a lively yellow tone to the masala yet in addition contributes a warm and hearty flavor.
  6. Red Stew Powder: Red bean stew powder adds intensity and force to the masala, adjusting the pleasantness of the mangoes.

4. Other Fixings:

Salt: Salt goes about as a characteristic additive and assists upgrade the general flavor with profiling of the masala.

Sugar: Sugar adds a dash of pleasantness, adjusting the pungency of the mangoes and the fieriness of the masala.

Recipe for Handcrafted Shikarpuri Kundan Achar Mango Achar Masala:

Now that we’ve investigated the set of experiences and key elements of Shikarpuri Kundan Achar Mango Achar Masala, we should uncover a hand-crafted variant that catches the quintessence of this notable pickle. While nothing can very recreate the kind of authentic Shikarpuri recipe, this custom-made masala is certain to amuse your taste buds:


– 1 kg crude mangoes, diced

– 200 ml mustard oil

– 2 tablespoons fenugreek seeds

– 2 tablespoons fennel seeds

– 1 tablespoon nigella seeds

– 1 tablespoon mustard seeds

– 1 tablespoon turmeric powder

– 2 tablespoons red stew powder (conform to taste)

– Salt to taste

– 100 grams sugar


  1. Wash and dice the crude mangoes, eliminating the seeds and holding the skin.
  2. Heat mustard oil in a dish until it arrives at the smoking point. Permit it to cool to room temperature.
  3. In a different dish, dry meal fenugreek seeds, fennel seeds, nigella seeds, and mustard seeds until fragrant. Crush them into a coarse powder.
  4. In a huge blending bowl, consolidate the diced mangoes with the ground zest combination, turmeric powder, red bean stew powder, salt, and sugar. Blend well until the mangoes are uniformly covered.
  5. Pour the cooled mustard oil over the mango-flavor blend and mix to join.
  6. Move the blend into perfect, sanitized containers, guaranteeing there are no air pockets.
  7. Seal the containers firmly and store them in a cool, dry spot for essentially seven days to permit the flavors to be created.
  8. Once developed, serve the Mango Achar as a delightful backup to your feasts or appreciate it as an independent fixing.


All in all, Shikarpuri Kundan Achar Mango Achar Masala exemplifies the rich culinary legacy of the Shikarpur district, mixing an amicable mixture of flavors and flavors to make a pickle that is both immortal and enticing. While the authentic recipe remains a carefully hidden mystery, this hand-crafted rendition catches the embodiment of Shikarpuri food, permitting you to enjoy the unmistakable taste of Mango Achar in the solace of your own home. Whether delighting in with rice, bread, or as a fixing, this tasty masala makes certain to lift any dinner with its compelling tartness and flavor.

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