Aam ka Achaar or Mango Pickle

Name: Aam ka Achaar or Mango Pickle
Total time: 600 s
Cuisine: Indian
Ingredients: 1 &1/2 kg raw green mango; 1/4 cup fenugreek/methi seeds; 1/4 cup fennel seeds; 1/4 cup mustard seeds; 1/4 cup Nigella seeds; 2 tbsp carom seeds; 4 tbsp turmeric powder; 3 tbsp red chilli powder or to taste; 3 tbsp kasmiri mirch powder; 1/4 cup Salt or as adjust; 1/2 cup mustard oil

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

#boxweek4 #MangoPickle #cookpadindia
Aam Ka Achaar is simple recipe of a spicy raw mango pickle made from homemade pickle masala. Pickle-making process can be a very easy task, if you have the right guidance and the perfect recipe. This is the recipe that I learned from my Mother. She make variety of pickles .
#SwatisFoodDiary

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

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Ingredients

10 minutes

1 &1/2 kg raw green mango
1/4 cupfenugreek/methi seeds
1/4 cupfennel seeds
1/4 cupmustard seeds
1/4 cupNigella seeds
2 tbspcarom seeds
4 tbspturmeric powder
3 tbspred chilli powder or to taste
3 tbspkasmiri mirch powder
1/4 cupSalt or as adjust
1/2 cupmustard oil

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Steps

10 minutes

1

Firstly, wash the mangoes and dry them completely making sure there is no moisture or dust.
Also make sure your knife and the platform you use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes.
2

In a large bowl, combine the salt, turmeric powder and cut mangoes. Allow it to marinate under sunlight for 1-2 days. You notice the mangoes release water. Stir the mangoes twice a day.
3

Heat a pan on low flame and roast all dry spices(fennel, fenugreek, mustard and red chilli) for 2-3 minutes. Turn off heat and allow it to cool. Once cooled, using a pestle and mortar to coarsely crush all spices.
4

After 2 days stir the mango and add crushed spices along with carom seeds, Nigella seeds and kasmiri mirch powder. Mix everything together nicely.
the above Aam Ka Achaar mixture tightly into a glass jar.
5

Heat the oil in a saucepan and bring it to boiling point. Once it comes to a boiling point, allow it to cool completely while covered. Once cooled add the cooled oil to the bottled Aam Ka Achaar mixture.
6

Keep the jar under sunlight. It takes approximately two to three weeks for the Aam ka achaar to marinate itself and get the flavours from the masala. But best flavour and tenderness in the Aam Ka Achaar comes after couple of months of marination. Having said that the pickle can be eaten almost immediately as well, if you like the taste of fresh mangoes.
7

Everytime When you touch the jar make sure your hand and spoon are clean and moisture free. Moisture is the biggest killer for pickles. By following the instructions you can store this Pickle for years.

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Swati Keshri 👩‍🍳 @SwatiKeshri_8918

on May 02, 2021 14:07

My Facebook page is @swati's Food Diary .I am a food Blogger and love food Photography. Cooking is my passion , I always try to create recipes with Healthy and basic ingredients.