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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.

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