AAM KA ACHAAR RECIPE | MANGO PICKLE RECIPE

The perfect accompaniment to a full-fledged north Indian meal. One can pair it with piping hot parathas or eat with a dal of your choice along with rice. You can prepare this mouth-watering accompaniment easily at home with this recipe. A sour, spiced and tasty Mango Pickle aka Aam ka Achar.

This Punjabi style mango pickle is made with raw mango and whole spices and then stored in mustard oil. While cooking the pickle, oil is used in a generous amount, so the mangoes are fully softened. It takes about a month to prepare mango pickle and can be eaten all year long if stored in an airtight container.

INGREDIENTS OF AAM KA ACHAAR

·         1 Kilogram unripe green mangoes or 7 to 7.5 cups chopped mangoes

·         ¼ cup mustard seeds (Sarson), 40 grams

·         ¼ cup fenugreek seeds (Methi), 45 grams

·         ¼ cup fennel seeds (Saunf), 30 grams

·         ¼ tablespoon nigella seeds (Kalonji), 30 grams

·         3 tablespoons turmeric Powder, 15 grams

·         ¼ cup red chili powder, 25 grams

·         ½ cup rock salt (edible and food grade), 125 grams or add as required

·         3 cups mustard oil - add more if required

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5. ACHAAR KA MASALA RECIPE

HOW TO MAKE AAM KA ACHAAR

Preparation for Making Aam Ka Achaar:

1.       Before you begin take the spices and salt in small bowls and keep them in sunlight for a 1 to 2 hours.

2.       This step is optional but does help in getting rid of any moisture from the spices and salt.

3.       Now take the fenugreek seeds and mustard seeds in a dry grinder jar or a spice-grinder and grind to a coarse mixture.

4.       Rinse and wipe the unripe green mangoes and let them dry naturally.

Making Punjabi Mango Pickle:

1.       Chop the mangoes in small to medium pieces and add them in a bowl. No need to remove the outer skin of the mangoes.

2.       Take the chopped mangoes in a large clean ceramic jar or glass jar.

3.       Now first add the ground fenugreek seeds and mustard seeds.

4.       Then add fennel seeds, nigella seeds, turmeric powder and red chilli powder and salt.

5.       With a steel or wooden spoon, mix very well so that the spices uniformly coat the mango pieces.

6.       Check the taste of the pickle masala mixture or 1 to 2 mango pieces. The taste should be slightly salty. If not, then add some more salt.

7.       Next pour ½ cup of mustard oil. Mix them very well.

8.       Cover with lid and keep in sunlight for 3 to 4 days.

9.       Note that the sunlight should be very good with the strong sun rays falling on the pickle jar. It should not be cloudy or dark.

10.   Every day after sun-drying in the evening, open the lid and give a gentle mix to the pickle with a clean spoon. Take the mango pieces settled at the bottom upwards in the jar and give a thorough mix. Basically, mixing and tossing that needs to be done. Do this every day.

11.   In the evening, get the jar inside and keep in a cool dry place. Next morning again keep the jar in the sunlight.

12.   After keeping in the sunlight for 3 to 4 days, add the remaining 2.5 cups mustard oil. The oil should seep inside in the jar and reach the bottom of the jar too. You want all the mango pieces to be surrounded with some oil.

13.   Do note that the mustard oil should float above the pickle by 2 to 3 inches Always remember to keep the oil floating above the pickle.

14.   Seal with the lid keep in a cool dry place for 4 days till everything gets mellowed and pickled. 

Initially you may find a slight bitter taste in the pickle, but after 6 to 7 days, the bitterness will go away. This mango pickle stays good for a year at room temperature without refrigeration.

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