Skip to main content

Aam ka Achar (my mother's recipe)

Aam ka Achar \ Mango Pickle, we all know how mouthwatering it is. Every year in June my mother makes a complete batch of this amazing mango pickle, and this time I got the chance to present it to you. The main key factor is the aroma of the pickle. Personally, I love to top it with paratha and that becomes instantly my humble food. The pickle is really simple to make and takes at least 4 days to get ready. Once done the flavours seep deep inside the mangoes, even the skin becomes soft. Hope you will enjoy this family recipe, do try it out, and do let me know how it goes.






Ingredients

  • 2 kg Mangoes
  • 4 tsp Methi seeds (fenugreek seeds)
  • 18-20 Dry Red Chilies
  • 1 cup White Mustard Seeds
  • 3/4 cup Saunf (fennel seeds)
  • 3/4 cup Jeera (cumin seeds)
  • 2 tbsp Ajwain (carom seeds)
  • Salt as required
  • 2 tsp Kalonji (nigella seeds)
  • 1.5 tsp Turmeric Powder
  • 2 tbsp Kashmiri Red Chilli Powder
  • 1 tsp Hing (Asafoetida)
  • 1/2 cup Vinegar
  • Raw mustard Oil




Method
  1. Wash the mangoes well and clean them well either my hands or you can use a scrub. Get rid of dirt or any other foreign substance.
  2. Once the mangoes are washed, dry them properly with a towel, and cut the sides of the mangoes keeping the knife as close to the seed as you can, so that there is minimum wastage.
  3. Cut equal portions of the mangoes.
  4. Now dry the mangoes in the sun for 4-5 hours, until the skin becomes a bit dry.
  5. Heat a pan on low heat and add the methi seeds. Stir for 2-3 minutes, let the methi cool down, then blend until smooth.
  6. Next in a pan on low heat, add dried red chilies, check the heat before using, and adjust as per your need.
  7. Next in the same pan add white mustard seeds, saunf, jeera, and ajwain. Stir for 2-4 minutes on low heat, once done,  let it cool down. Grind coarsely, do not grind smoothly, we need that coarse texture.
  8. Now to the prepared masala add the grounded fenugreek, mix it well and keep it aside.
  9. Take large Kadai where you can mix things properly, add the mangoes first, then add salt in a generous amount, then add kalonji. turmeric soup, Kashmiri red chili powder, and the prepared spice mix.
  10. Along with that add vinegar and raw mustard oil. Now give a very good mix, add mustard oil as much as required so that it makes a good paste-like consistency.
  11. In a pan on medium heat add mustard oil, let it smoke, when the oil turns pale lower the temperature, once the oil cools a little, not add the thing, once it splatters, pour the hing oil on top of the pickle.
  12. We added some red chili in the end too, but it's completely optional. Give a good mix.
  13. Now take a clean glass jar, add some raw mustard oil at the bottom, then add the pickle, once it fills, pour some raw mustard oil from the top.
  14. Keep the jar in direct sunlight for 3-4 days, give a good mix in between, invert the glass, and do give a shake if required.
  15. The pickle gets ready after some days. Top on top of your favourite paratha.

Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Yellow Fish Curry

  This fish curry is my mother's recipe, and it is quite different from the normal mustard fish or "shorshe maach". The use of Bori (dried lentil dumplings) is traditional and it gives a wonderful texture to the curry. The flavour of mustard enhances with time as it cooks along with the fish. We have used Rohu, you can also use Hilsa or Katla for this recipe. It is recommended that the fish cuts from a bigger fish is used, the flavours would be more enhancing, my mother cooks this recipe quite often and every time she cooks, the flavour, the texture remains amazing. Thank you so much mom for sharing this recipe. Share with your friends and family, leave a like if you enjoyed the video, have a wonderful day ! Ingredients 450 g Rohu salt to taste 1 tsp turmeric powder ( during marination ) 10 Dried Lentil Dumplings ( bodi/vadi) 2 tbsp Mustard seeds 1 tbsp poppy seeds 5 green chilies(2 for the paste + 3 slit for the curry) 2 medium onions 2 tomatoes 4 Tbsp Mustard Oil 1/2 ts...
Post a Comment
Read more

Bengali Chorchori

 Chachchari is a nutritious yet lip-smacking dish with wholesome nutrition of vegetables along with a subtle – spice taste. This dish is very familiar in the Eastern Region of India where it is consumed in the second phase of a meal with some hot steaming rice, hence acting as a cooling agent for the stomach (especially the potatoes and pointed gourd). The origin of this dish is quite unique as it is said that during the British Raj when child marriage was into existenxe, it was very common for the teenage girls to be window at a young age, later on they exile to Kaashi (now Varanasi). A strict diet was followed by them in order to hold their pangs of lust. The consumption of meat, onion and garlic was strictly prohibited by the widows. So, with the course of time and with the utilization of resources they created a new one-pot dish that was free from any of the prohibited ingredients but comprised of nutritious vegetables with a base of ginger and cumin. Nowdays this chorchori is ...
Post a Comment
Read more