Aam ka achar

Aam ka Achar recipe (Mango pickle)

Aam ka achar
Aam ka achar (mango pickle) is a famous Indian condiment made from raw mangoes, spices, and oil. Mangoes are sliced into little pieces and tossed with spices including mustard seeds, fenugreek seeds, cumin seeds, and red chili powder. After that, the combination is stored in oil and fermented for several days to acquire its sour and spicy flavor. Aam ka achar is a popular side dish with Indian meals, as well as a complement to snacks like samosas and pakoras. It is a versatile condiment that may be used to lend a fiery bite to a wide range of foods.
Aam ka achar is well-known for its health advantages in addition to its delectable taste. Raw mangoes are high in vitamin C, and the spices used in the pickle are said to assist digestion. Sure! Mango pickle is a popular dish in many Indian households, and the way it is prepared varies based on area and personal tastes. Some people enjoy tangy and sour aam ka achar, while others flavor spicy and scorching.Sun-dried mangoes are used in one popular variant of aam ka achar. Mangoes are sliced into thin slices and sun-dried for several days before being combined with spices and oil. This pickle is more intense in flavor and has a chewy texture.

Sweet mangoes are used in another famous variant of aam ka achar. Before being blended with sugar, spices, and oil, the luscious mangoes are peeled and sliced into little pieces. This pickle has a sweet and spicy flavor that is ideal for individuals who like a gentler heat.

The achar can be preserved for several months, and the flavor evolves over time. To avoid contamination and deterioration, use clean and dry tools when preparing the pickle.

Mango pickles can be used in a number of meals in addition to their traditional use as a condiment. It can be used to add flavor and texture to curries, rice dishes, and sandwiches. Some folks even marinate meats and veggies in it.

Overall, aam ka achar is a versatile and flavorful condiment that complements every food.

Ingredients for Aam ka achar recipe:

Personal preferences and regional variances can influence the components used to make aam ka achar. However, the following are some of the most popular elements used to make aam ka achar:

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.

Aam ka Achar

Ingredients:

  • 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:

  1. Wash and dry the mangoes with a clean towel. Mangoes should be peeled and chopped into small pieces.
  2. 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.
  3. Using a spice grinder or mortar and pestle, crush the roasted spices into a fine powder.
  4. 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.
  5. 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.
  6. Place the jar in a sunny location for 3-4 days, shaking it every day to mix the contents.
  7. The pickle should be ready to eat after 3-4 days. You can keep it in the fridge for up to 2-3 months.

Aam ka achar

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:

Tips:

  • 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.

Variations:

  • 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.

Serving Suggestions:

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.

FAQs:

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.

Nutrition:

Calories 20kcal
Carbohydrates 1gm
proteins 0g
sodium 140mg
fiber 0g
sugar 0g
Vitamin A 0IU
Vitamin C 0mg
Fat 2g
Iron 0mg

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.

You Might Also Like:

follow us on InstagramFacebook, and youtube

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *