Aam ka achar is a popular Indian pickle made from raw mangoes. It is a tangy and spicy condiment that is enjoyed with various Indian dishes. Here's a simple recipe to make aam ka achar:
Ingredients:
- 4-5 raw mangoes
- 4 tablespoons mustard oil
- 2 teaspoons mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon nigella seeds (kalonji)
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- Salt to taste
- 2 tablespoons jaggery or sugar (optional)
- Glass jar for storing the pickle
Instructions:
1. Wash the raw mangoes thoroughly and wipe them dry. Cut the mangoes into small, bite-sized pieces. Discard the seeds.
2. In a mixing bowl, add the mango pieces and sprinkle salt and turmeric powder. Mix well and set it aside for 30 minutes.
3. After 30 minutes, you will notice that the mango pieces have released some water. Squeeze out the excess water from the mangoes.
4. Heat mustard oil in a pan on medium heat. Once the oil is hot, turn off the heat and let it cool for a few minutes.
5. In a separate small pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until they become fragrant. Allow them to cool and then grind them into a coarse powder using a mortar and pestle or a spice grinder.
6. Add the ground spice mixture, red chili powder, and jaggery (if using) to the mango pieces. Mix everything well, ensuring that the mango pieces are coated with the spices.
7. Now, pour the cooled mustard oil over the mango mixture and mix it thoroughly.
8. Transfer the prepared aam ka achar to a clean, sterilized glass jar. Press it down firmly to remove any air bubbles and make sure the mango pieces are fully submerged in the oil.
9. Cover the jar tightly and keep it in a warm place for 3-4 days to allow the flavors to develop.
10. After a few days, give the jar a gentle shake or stir to mix the spices and oil. Your aam ka achar is now ready to be enjoyed.
11. You can store the pickle in a cool and dry place for several months. Remember to always use a clean and dry spoon to take out the pickle.
Note: The above recipe is a basic version of aam ka achar. Feel free to adjust the spices and flavors according to your taste preferences. Additionally, make sure to follow proper hygiene and canning practices while preparing and storing the pickle.
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