To make Zero Oil Punjabi Khatta Meetha Amb da Achaar, start by washing and cutting 1 kg of raw mangoes into cubes, removing the seeds. Sun dry the mango cubes for 3-4 hours. Then, mix the dried mango cubes with 200 g of salt, 2 tbsp of fennel seeds, 1 tbsp of kalonji, 1 tbsp of fenugreek seeds, 1 tbsp of turmeric powder, 1 tbsp of red chili powder, and 200 g of sugar or jaggery. Transfer the mixture to a glass jar and keep it in sunlight for a week to allow the flavors to develop.

Yes, Zero Oil Punjabi Khatta Meetha Amb da Achaar is suitable for a vegan diet as it contains no animal products. The ingredients are all plant-based, making it a great addition to vegan meals.

You can substitute sugar with jaggery or jaggery powder in the Zero Oil Punjabi Khatta Meetha Amb da Achaar recipe. Both options will provide a similar sweetness and enhance the traditional flavors of the pickle.

To store Zero Oil Punjabi Khatta Meetha Amb da Achaar for long shelf life, keep it in a clean, dry glass jar with a tight lid. Store the jar in a cool, dark place, or you can keep it in sunlight for a few hours each day to enhance the flavors. Properly stored, this achaar can last for several months.

Zero Oil Punjabi Khatta Meetha Amb da Achaar pairs well with a variety of dishes, including plain rice, parathas, and dal. It can also be enjoyed as a condiment with sandwiches or wraps, adding a sweet and tangy flavor to your meals.