Raw mangoes: Raw mangoes are the key ingredient in aam ka aachar. Mangoes should be firm and unripe, with a tart flavor.
Spices: To flavor the pickle, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, asafoetida, turmeric powder, and red chili powder are added.
Oil is used to preserve the pickle and keep it from spoiling. Aam ka achar is commonly made using mustard oil, but any vegetable oil can be used.
Salt: To enhance the flavor and preserve the mangoes, salt is added to the pickle.
Garlic, ginger, vinegar, and sugar are some other ingredients that can be added to aam ka achar. The amounts of the ingredients might also vary based on personal preference. To avoid contamination and deterioration, use clean and dry tools when preparing the pickle.
- 2-3 medium-sized raw mangoes, peeled and chopped into small pieces
- 1 tablespoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1/4 cup mustard oil (or any vegetable oil)
- 2 teaspoons salt
Instructions for Aam ka achar recipe:
- Wash and dry the mangoes with a clean towel. Mangoes should be peeled and chopped into small pieces.
- Dry roast the mustard seeds, fenugreek seeds, cumin seeds, and fennel seeds for a few minutes in a pan over low heat until aromatic. Make sure not to burn the spices.
- Using a spice grinder or mortar and pestle, crush the roasted spices into a fine powder.
- Combine the chopped mangoes, spice powder, asafoetida, turmeric powder, red chili powder, oil, and salt in a large mixing bowl. Mix thoroughly to coat the mangoes with the spices and oil.
- Fill a clean and dry glass jar with a tight-fitting lid with the mixture. Press the mangoes down to remove any air pockets and ensure they are completely submerged in the oil.
- Place the jar in a sunny location for 3-4 days, shaking it every day to mix the contents.
- The pickle should be ready to eat after 3-4 days. You can keep it in the fridge for up to 2-3 months.
Note: Please keep in mind that the above recipe is just a starting point; you can change the quantity of the ingredients to your liking. To customize your aam ka achar, experiment with different spices and additional ingredients like garlic or ginger.
Tips and Variations:
- For the pickle, use firm, unripe mangoes. Mangoes should be somewhat sour and not overripe.
- To prevent moisture from spoiling the mangoes, fully dry them before cutting them.
- To avoid contamination and deterioration, use clean and dry utensils.
- To keep the pickle from drying out, add a substantial amount of oil.
- Keep the pickle cool and dark, away from direct sunlight.
- To make the pickle, use firm, unripe mangoes. Mangoes should be sour to flavor and not overripe.
- To avoid spoiling, properly dry the mangoes before cutting them.
- To prevent contamination and deterioration, use clean and dry utensils.
- To keep the pickle from drying out, thoroughly coat it with oil.
- Keep the pickle in a cool, dark place away from direct sunlight.
Mango pickle is a versatile condiment that may be used in a variety of dishes.
- With Indian meals: Aam ka achar is a popular complement to Indian foods, particularly dal, sabzi, and rice. It gives the meal a tangy and spicy flavor.
- With sandwiches and wraps: This achar can be used as a spread for sandwiches and wraps. It complements cheese, grilled veggies, and meats.
- Snacks: Samosas, pakoras, and potato chips can all be dipped in aam ka achar. It gives the nibbles a zesty kick.
- With rice dishes: Aam ka achar can be combined with cooked rice to create a tasty and quick meal. For added nutrients, add veggies like peas or carrots to the rice.
- mango pickles go well with bread, such as roti, paratha, or naan. It’s a quick and excellent snack or dinner.
- It can be used as a marinade or a topping for grilled or roasted meats such as chicken or lamb. It gives the meats a nice tangy flavor.
Overall, aam ka achar is a versatile condiment that may be used to flavor a variety of dishes and snacks.
Q: How long do mango pickles last?
A: When stored correctly in a cool, dark place away from direct sunlight, aam ka achar can last for up to 2-3 months. To keep the pickle, use clean utensils and a dry, airtight container.
Q: Can I use ripe mangoes for mango pickles?
A: No, it is best to use firm, unripe mangoes. Ripe mangoes are too delicate and sweet to stand up to the pickle.
Q: Is aam ka achar spicy?
A: Yes, mango pickles have a spicy and acidic flavor. By adding more or less red chili powder, you can customize the level of spiciness to your liking.
Q: Can I use any oil for making aam ka achar?
A: Mustard oil is traditionally used to make mango pickles, but you can use any vegetable oil of your choice. Sunflower oil, sesame oil, and peanut oil are some other oils that function well.
Q: How can I make aam ka achar less spicy?
A: Reduce the amount of red chili powder in the recipe to make aam ka achar less hot. To counteract the heat, you can also add sugar or jaggery.
Q; Can I use aam ka achar for cooking?
A: Yes, you can use this recipe to flavor your foods while they are cooking. It’s delicious in stir-fries, curries, and rice recipes.
Because of the salt and spices used in the recipe, this achar has a high sodium content. Because of the use of oil, it is also heavy in fat. It should be consumed in moderation as part of a balanced diet, just like any other condiment.
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