Aam ka achaar

 

Aam ka achaar|kacchi kairi ka achaar |raw mango pickle

 Ingredients

• 1kg Mango (Raw)
• 4 tbsp Salt (as per taste)
• 2 tsp Turmeric powder (Haldi)
• 1 tsp Asafoetida (hing)
• 3 tbsp Methi Seeds (Fenugreek Seeds)
• 6 tbsp yellow Mustard seeds (Rai)
• 2 tbsp Red Chilli powder
• 1 tbsp Kalonji (Onion Nigella Seeds)
• 4 tbsp Fennel seeds (Saunf)
• 1 tbsp Coriander (Dhania) Seeds
• 1 cup Mustard oil

Method

1. To begin making the Aam Ka Achaar Recipe (Spicy Raw Mango Pickle), wash the mangoes and dry them completely making sure there is no moisture or dust.

2. Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes.

3. In a large bowl, combine the 2 tablespoons salt, turmeric powder and cut mangoes. Allow it to marinate overnight or 8 hours until the mangoes release a large quantity of water.

4. Drain the water from the mangoes and keep the water aside. Dry the mangoes on paper towels for about 8 hours or overnight, so they lose the excess moisture.

5. Note: You can use the drained water from the mangoes into cooking rice or into a lentil preparation. They taste delicious.

6. Heat a small pan on medium heat, and roast the coriander seeds until you start smelling the aroma. Turn off heat and allow it to cool. Once cooled, using a pestle and mortar to coarsely crush the coriander seeds to half.

7. In a large bowl, combine the mangoes, the remaining salt, turmeric powder, asafoetida powder, fenugreek seeds, mustard seeds, red chilli powder, nigella seeds, fennel seeds, and coriander seeds

8. Fill the above Aam Ka Achaar mixture tightly into a bottle and keep aside covered for a day, about 24 hours.

9. Heat the oil in a saucepan and bring it to boiling point. Once it comes to a boiling point, allow it to cool completely while covered. Once cooled add the cooled oil to the bottled Aam Ka Achaar mixture.

10. It takes approximately two to three weeks for the aam ka achaar to marinate itself and get the flavours from the masala.

11. Best flavour and tenderness in the Aam Ka Achaar comes after couple of months of marination. Having said that the pickle can be eaten almost immediately as well, if you like the taste of fresh mangoes.

Using and Storage Instructions:

1. Moisture is the biggest killer for pickles; in humid and hot conditions it is best to store the Aam Ka Achaar in the refrigerator. Wait for the pickle to get marinated for a month before you refrigerate.

2. Make sure the lid is closed tight at all times without letting moisture in.

3. Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.

4. For easier and regular usage, transfer little amounts of the Aam Ka Achaar to a smaller jar.

5. Serve Aam Ka Achaar Recipe with aaloo paratha or any other paratha for a complete breakfast.