Recipe of Aam Ka Achar
Looking for a delicious and authentic recipe of aam ka achar? Look no further! This recipe will guide you through the process of making this mouth-watering pickle.
Equipment
- 1 Mixing Bowl
- 1 Mixer Grinder
Ingredients
- 750 grams Raw Mango/ Kache Aam
- 1.5 tbsp Mustard Splits/ Rai ki Daal
- 1.5 tbsp Fenugreek Splits/ Methi ki daal
- 1 tbsp Asofoetida/ Hing
- 2 tbsp Salt/ Namak
- 1/2 tbsp Turmeric/ Haldi
- 2 tbsp Kashmiri Red Chili Powder/ Lal Mirchi Kashmiri
- 200 ml Sesame Oil/ Til ka Tel
Instructions
- 750 grams of raw mango (Washed and wiped with a Dry cloth)
- Cut them into small pieces (Use a dry chopping board and knife)
- Take a dry Bowl and transfer the mango pieces into it.
- Add 1 tbsp of salt and ½ tbsp of turmeric powder.
- Using a dry spatula, mix it well.
- Toss it well so the Mango pieces are coated well with salt and turmeric. Please note that do not use your hands to mix.
- Cover and rest it for 2 hours to release water from the mango pieces.
- Check after 2 hours and remove all the access water and dry the mango pieces speeding on a dry cloth under the fan for1 hour.
- Aam ka achar ingredients
- Coarsely grind Mustard and Fenugreek splits (Pulse 2-3 times)
- Transfer it to a bowl and make a cavity in the center and add Asafoetida
- Then mix everything well.
- Add Kashmiri Red chili powder, Turmeric and salt and mix well.
- Cover and let it rest for 15 mins.
- After 1 hour of drying the mango pieces under the fan, Transfer them to the pickle masala.
- Now mix them well
- Transfer the pickle to a washed and dried jar.Note 1 – wipe the lid and opening of the jar with vinegar (using tissue) to avoid fungus.Note 2 – after transferring the pickle toa jar, pour in Oil so the pickle is soaked/ layered with Oil.
- Store in an airtight jar for 3-4 months; the pickle will be ready in 10 days.
