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Aam ka Achaar

To celebrate World Mango Day this week, we bring you the recipe for the household favourite, Aam ka Achaar. Aam ka Achaar, or Mango Pickle, is a staple in many Indian households. This tangy and spicy pickle is a perfect accompaniment to various meals, adding a burst of flavour with every bite.

Aam ka Achaar
Aam ka Achaar

The key to a delicious aam ka achaar lies in the quality of the mangoes and the rich, pungent mustard oil that enhances its taste and preserves its freshness.

Ingredients for Aam ka Achaar

  • P Mark Mustard Oil: 200 ml

  • Raw mangoes: 500 grams (cut into small pieces)

  • Salt: 3 tbsp

  • Fennel seeds (saunf): 2 tbsp

  • Mustard seeds (rai): 2 tbsp

  • Fenugreek seeds (methi): 1 tbsp

  • Red chili powder: 2 tbsp

  • turmeric powder: 1 tsp

  • Asafoetida (hing): 1 tsp

Method  for Aam ka Achaar

  1. Wash and dry the mangoes thoroughly. Ensure there is no moisture as it can spoil the pickle. Cut the mangoes into small pieces, discarding the seeds.

  2. Place the mango pieces in a bowl and mix with salt.

  3. Cover and let them sit for about 12 hours or overnight. This helps to draw out excess moisture from the mangoes.

  4. After 12 hours, drain the water released from the mangoes. Spread the mango pieces on a clean cloth and let them air dry for a few hours.

  5. In a pan, dry roast fennel seeds, mustard seeds, and fenugreek seeds until they release their aroma. Let the spices cool, then grind them coarsely.

  6. In a large mixing bowl, combine the dried mango pieces with the ground spice mix, red chili powder, turmeric powder, and asafoetida.

  7. Mix well to ensure the mango pieces are evenly coated with the spices.

  8. In a pan, heat the mustard oil until it starts to smoke. Turn off the heat and let it cool slightly.

  9. Once the oil is warm but not too hot, pour it over the spiced mango pieces. Mix thoroughly.

  10. Transfer the pickle into a clean, dry glass jar.

  11. Ensure the mango pieces are fully submerged in the oil. If necessary, add more mustard oil to cover the mangoes.

  12. Seal the jar and let it sit in a cool, dark place for at least a week before consuming. The flavours will develop and intensify over time.

  13. Your Aam ka Achaar is ready! Serve the Mango Achaar as a side with your favourite meals. It pairs wonderfully with parathas, rice, and curd.

Stay tuned every Friday for a brand-new recipe! Whether you're a seasoned chef or a beginner in the kitchen, our blog provides step-by-step instructions, helpful tips, and exciting ideas to elevate your cooking skills.

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