Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, raw mango pickle / aam ka atchar. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Aam ka achar in punjabi style /आम का अचार बनाए traditional style से. Punjabi Mango Pickle Recipe - Punjabi Aam ka Achaar. Aam Ka Achaar is simple recipe of a spicy raw mango pickle made from homemade pickle masala.
Raw Mango Pickle / Aam Ka Atchar is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Raw Mango Pickle / Aam Ka Atchar is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook raw mango pickle / aam ka atchar using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Raw Mango Pickle / Aam Ka Atchar:
- Make ready 2 large raw mangoes, cut into small pieces
- Get 1 tablespoon mustard seeds
- Prepare 1 1/2 teaspoon fenugreek seeds
- Prepare 1 1/2 teaspoon kalonji/onion seeds/ Nigella seeds
- Get 2 1/2 tablespoon fennel seeds
- Get 1/4 teaspoon asafetida
- Take 1 teaspoon turmeric powder
- Take 1 1/2 tablespoon salt
- Make ready 1 1/2 tablespoon red chilli powder (can increase if you want more spicy)
- Make ready 200 ml mustard oil
This version of mango pickles (aam ka achaar) is from the northern state of Uttar Pradesh and is often eaten with stuffed parathas bread and yogurt. One of the seeds listed in this recipe is kalonji or nigella seeds. This little black spice brings a unique flavor to a dish as well as many health benefits (see. Mango Pickle or Aam Ka Achaar is a tangy and spicy condiment made from raw mangoes that adds an extra zing to the meal.
Instructions to make Raw Mango Pickle / Aam Ka Atchar:
- Cut the mangoes into small pieces, wash thoroughly and dry them with clean cloth.
- Heat 100 ml of mustard oil to the smoking point and close the gas. Bring down to the room temperature.
- Coarsely grind fennel seeds and mustard seeds and keep aside.
- Now in a bowl add chopped mango pieces, to it add turmeric powder, salt and mix well.
- Add fenugreek seeds, asafetida, red chilli powder, crushed fennel and mustard seeds, kalonji and mix well.
- Add 100 ml of mustard oil (room temperature) and mix well.
- Cover the vessel with muslin cloth and keep it in sun for one day.
- Next day remove the mango pickle from the vessel and transfer it in a glass jar.
- Now again heat 100 ml mustard oil to the smoking point and close the gas. Bring it to room temperature and add to the pickle and mix well.
- Ensure that all mango pieces are immersed in mustard oil.
- Keep the pickle in sun for a week so as to allow it to mature. Pickle will be ready in 8 days and can be stored for the whole year.
In India most household make a whole year's stock of mango pickle in summers when raw mangoes are available in abundance.. Aam ka sookha achar- sookha aam ka achar Raw mango pickle/aam ka achar is undoubtedly the most popular pickle among the huge variety of pickles made all over India. Every region have their own special recipe of making pickles and even every family have their own favorite or special recipes. Markets are flooded with green raw mangoes and a perfect time to put in some homemade Aam ka achar - Mango pickle. I remember in summer break whenever it was achar making time, all the ladies including my mom would collect their ingredients and gather at a house.
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