Punjabi Aam ka achar
#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.
Punjabi Aam ka achar
#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.
Cooking Instructions
- 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.
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