Aam Ka Achaar | Mango Pickle recipe
When we talk about pickle, the first things come in our mind is Aam Ka Achaar. Yes, Aam Ka Achaar is the most popular Indian pickle famous worldwide. You will find many varieties of Mango Pickle – taste and texture may differ from region to region. The best part is, eat any variation you love it. Every Indian keeps a Mango pickle at home & most of us use it in our daily meals. Even you visit any Indian restaurant, most of them serve this achaar.
In this section, we provide the recipe made in North Indian style, like Uttar Pradesh, Bihar, MP, and neighboring states.
Aam ka Achaar
Aam Ka Achaar is the most popular Indian pickle famous worldwide. Youwill find many varieties of Mango Pickle - taste and texture may differ from regionto region.
Ingredients
- 1 kg Raw Mango (cut into small cubes)
- 2 tbsp Mustard seeds (Sarson)
- 1 tbsp Fenugreek seeds (methi)
- 1 tbsp Nigella seeds (kalaungi)
- 3 tbsp Fennel seeds (saunf)
- 3 tbsp Coriandar seeds (whole Dhania)
- 2 tbsp Red Chilli powder (as per taste)
- 3 tbsp Salt (as per taste)
- 1 tsp Asafoetida (Hing)
- ½ tsp Turmeric Powder (haldi powder)
- 250 ml Mustard Oil
Instructions
- Place the cut cubes of raw mango under Sun, so it gets dry well. Keep it for 7-8 hrs.
- Heat the mustard oil to the smoke point & rest it to cool down.
- Dry roast Mustard seeds, Nigella seeds (Kalaungi), Fennel seeds (Saunf), Whole Coriander seeds, Methi seeds (fenugreek seeds) before use & grind them to powder & mix it.
- Add red chili powder, turmeric powder (Haldi powder), asafoetida (hing) & little mustard oil to the above mixture to make a pickle spice mix.
- Add cut mango to the mixture and toss it well.
- Place the tossed Mango in Glass or ceramic jar and add little mustard oil, so it get mixed well with the mixture .
- Keep it under the sun for 4 days & than add more mustard oil (heat the oil to the smoke point & rest it to cool down) till it dip the mangoes.
- Keep it under the sun for another 5 days to get matured.
Notes
- All Jar must be sterilized before use. Always use a dry spoon to take a pickle from the Jar.
- Always use fresh spices & dry roast before using.
- Use fresh Mangoes, wash & cut it and remove seeds. Make sure the mangoes are dried well under the sun before mixing them with the spices.
- Keeping the pickle under the sun helps to mature well and assimilate flavors.
