Aam Ka Achaar
Here is a recipe from Sanjeev Kapoor, the famous TV chef.
Waiting time 4d
For 10 Person(s)
- 500 grams raw mango
- 2 tablespoon(s) turmeric powder
- 5 tablespoon(s) salt
- 3 tablespoon(s) fenugreek (methi) seeds
- 4 tablespoon(s) fennel (saunf) seeds
- 3 tablespoon(s) mustard seeds (kalonji)
- 2 teaspoon(s) coriander seeds
- 1 teaspoon(s) cumin seeds
- 1 pinch(es) asafetida (heeng)
- 2 tablespoon(s) red chili powder, or more for more spicy achar
- 2 cup(s) mustard oil
Aam Ka Achaar Directions
- 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 asafetida, red chili 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 twelve to fifteen days in sun. Remember to shake the contents at least once a day. You can start using the pickle now. It lasts for one year.