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aam achar recipe by nisha madhulika
Ingredients for Mango Pickle
Raw mango – 1 kg (8-10)
Mustard oil – 200 grams (1 cup)
Asafoetida – 1/4 tsp
Salt – 100 grams (5 tbsp, or 1/3 cup)
Turmeric Powder – 50 grams (2 table spoon)
Fennel – 50 grams (4 tbsp)
Fenugreek – 50 grams (4 tbsp)
Yellow Mustard (mustarad) – 50 grams (4 tbsp)
Red chili powder – 1 tsp
Recipe – How to Mango Pickle Recipe
Wash mangoes with clean water and soak them in water for 12 hours. Take out the mangoes from the water, and dry their water.
Cut the mangoes into small pieces with a knife.
Grind fennel, yellow mustard and fenugreek coarsely.
Put oil in a pan and heat it well. Turn the gas off. Put the coarsely ground spices in the oil, add asafoetida, turmeric powder, and chopped mango and mix it, add salt and red chili powder, mix the mango and spices well, stirring the pickle for 5 minutes.
Keep it covered so that the mango becomes soft slightly.
The pickle is ready, but the mango pieces are not completely soft yet. Fill the pickle in a glass or plastic container and keep it in the sun or inside the room for 4-5 days and once a day stir the pickle up and down.
Now the mango pieces have become soft. Put so much oil in the pickle that the pickle remains submerged in the oil.
Now take out the mango pickle and eat it whenever you want. You can eat this pickle for 1 year.
aam ka achar recipe by sanjeev kapoor
Ingredients for Aam Ka Achar Recipe
Raw mangoes 500 grams
Turmeric powder 2 tablespoons
Salt to taste
Fenugreek seeds (methi dana) 3 tablespoons
Fennel seeds (saunf) 4 tablespoons
Mustard seeds 3 tablespoons
Onion seeds (kalonji) 1 tablespoons
Coriander seeds 2 teaspoons
Cumin seeds 1 teaspoon
Asafoetida a pinch
Red chilli powder (deghi mirch) 2 tablespoons
Mustard oil 2 cups
Method
Wash and wipe the mangoes dry. Cut them into half, remove seed and then cut into one inch sized cubes.
Put the pieces in a bowl, add turmeric powder and three tablespoons of salt, mix well and allow to rest for two hours. Drain out excess moisture.
Grind fenugreek seeds, fennel seeds, mustard seeds, half the onion seeds, coriander seeds and cumin seeds to a coarse powder.
Add asafoetida, red chilli powder and the remaining salt and mix well. Heat mustard oil in a pan to smoking point, remove and let it cool thoroughly.
Mix half of the oil with the coarsely ground powder. Add this to the mango pieces. Mix well to coat the mango pieces.
Sprinkle the remaining onion seeds on top and mix. Allow it to stand for three days.
On the fourth day transfer it into a porcelain jar, add the remaining oil and mix well. Cover the jar with muslin cloth, tie with a string and let the pickle mature for eight to ten days in sun.
Remember to mix the contents at least once a day. You can start using the pickle now. It lasts for one year.
mango achar recipe by food fusion
Ingredients:
Desi kary (Raw mango) 2 kg
Lehsan (Garlic) cloves ½ Cup
Namak (Salt) 2 tbs
Saunf (Fennel seeds) 3 tbs
Meethi dana (Fenugreek seeds) 2 tbs
Haldee powder (Turmeric powder) 2 tsp
Laung (Cloves) 6-8
Sabut kali mirch (Black peppercorns) 12-18
Darchini (Cinnamon sticks) 5-6
Raidana (Mustard seeds) crushed 3 tbs (brown)
Sabut dhania (Coriander seeds) crushed 4 tbs
Lal mirch (Red chili) crushed 2 tbs
Kalonji (Nigella seeds) 1 & ½ tbs
Sarson ka tel (Mustard oil) 1 Cup
Sarson ka tel (Mustard oil) 1 Cup or as required
Sirka (Vinegar) ½ Cup
Directions:
Peel raw mango and cut into cubes.
In bowl,add garlic,salt,fennel seeds,fenugreek seeds,turmeric powder,mix well and let it rest for 3 hours.
Add cloves,black peppercorns,cinnamon sticks,mustard seeds,coriander seeds,red chili crushed,nigella seeds and mix until well combined.
Add mustard oil and mix well.
Take out in a dry & clean jar.
Add mustard oil and mix well.
Cover tightly and keep in sunlight for 2 days.
Add vinegar and mix well.
Cover tightly with a lid and keep in sunlight for 3-4 more days.
Can be stored in airtight jar for 3-4 months.
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