Punjabi Aam ka achar

Name: Punjabi Aam ka achar
Total time: 300 s
Yield: 20 servings
Cuisine: Indian
Ingredients: 500 gram raw mangoes; 1 tbsp mustard seeds; 1 tbsp fenugreek seeds; 1 tbsp kalonji/nigella seeds; 2 tbsp fennel seeds; 1/4 tsp hing/asafoetida; 1 tbsp kashmiri chilli powder; 1 tbsp red chilli powder; 2 tbsp salt; 1/2 cup mustard oil

Rafeena Majid @Rafz_2285

#flavour3
week3- sour
This achar is different from other achar and very easy to prepare and tasty. Mix everything and keep in sun for 4 days and it's ready to enjoy.

Rafeena Majid @Rafz_2285

#flavour3
week3- sour
This achar is different from other achar and very easy to prepare and tasty. Mix everything and keep in sun for 4 days and it's ready to enjoy.

Saved

Ingredients

5min

20 servings

Saved

Steps

5min

1

Cut mangoes into bite size pieces. wash and pat dry it.
2

Take mustard, fenugreek,fennel, kalonji in a plate and take out 1/4 amount of kalonji and fennel and keep aside. Transfer all 4 into the mixie and dry grind it.
3

Take a clean bowl and add the raw mangoes and put the grinded masala to it. Add hing/asafoetida to it.
4

Add kashmirichilli, red chilli,salt, whole fennel and kalonji. Mix everything well. Heat mustard oil to smoking point and let it cool a bit.
5

Add the mustard oil to the mangoes and mix well. Taste add adjust salt and spiciness as per your preference. Have added 1 tsp red chilli powder more.
6

Take a clean glass jar(try to take a glass jar as we have to keep it under sun). fill the glass jar with achar.
7

I have filled 2 bottles. Keep it outside under sun. when sunsets keep inside. (Do this for 4 -6 days. The achar on the 5th day (see pic below). Kept for 5 days and it's ready to serve.
8

Enjoy.