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aam ka 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.
Tip: All the utensils used while making pickle should be dry and clean, no moisture and dirt should go in the pickle.
The container for pickle should be glass or plastic, wash the container with boiling water and dry it well in the sun. The container can also be dried in the oven.
Use a clean and dry spoon whenever you take out the pickle from the container. Stir the pickle once in a week by stirring it up and down.
If it is sunny, then keep the pickle in the sun for 1 day in 3 months, the pickles last for a long time and remain delicious too.
aam ka achar recipe by sanjeev kapoor
Ingredients for Punjabi Aam Ka Achar Recipe
Raw Mangoes 500 grams
Mustard Oil filtered 1 cup
Fennel seeds (saunf) 2 1/2 tablespoons
Fenugreek seeds (methi dana) 1 tablespoon
Salt 3 1/2 teaspoons
Turmeric powder 2 1/2 teaspoons
Split mustard seeds (rai ki dal) 2 teaspoons
Red chilli powder 2 tablespoons
Onion seeds (kalonji) 2 teaspoons
Chickpeas (kabuli chana) 1/4 cup
Method
Heat mustard oil in a non stick pan till it starts to smoke. Set aside to cool.
Cut mangoes into quarters, remove the tender seeds, then cut into smaller pieces and put into a large bowl.Crush fennel seeds and fenugreek seeds.
Add salt, turmeric powder, crushed spices, split mustard seeds, red chilli powder, onion seeds and chickpeas and mix well.
When the oil is cooled add half of it and mix. Keep the bowl in the sun for 3-4 days. Transfer into a porcelain or glass jar and add the remaining oil so that all the mango pieces are well covered.Keep this in the sun for further 12-15 days. Serve.
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