How to make Aam Ka Achar -
Raw mango pickle, an Indian accompaniment.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw mangoes ,
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Aam Ka Achar checkout Aam ki Launj. You can also find more Pickles, Jams and Chutneys recipes like Lemon Pickle Ambe Dal - SK Khazana Turai Chutney Raw Mango Pickle - SK Khazana
Aam Ka Achar Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 3-Above
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Aam Ka Achar Recipe
Raw mangoes 500 grams
Turmeric powder 2 tablespoons
Salt to taste
Fenugreek seeds (methi dana) 3 tablespoons
Fennel seeds (saunf) 4 tablespoons
Mustard seeds 3 tablespoons
Onion seeds (kalonji) 1 tablespoons
Coriander seeds 2 teaspoons
Cumin seeds 1 teaspoon
Asafoetida a pinch
Red chilli powder (deghi mirch) 2 tablespoons
Mustard oil 2 cups
Method
Step 1
Wash and wipe the mangoes dry. Cut them into half, remove seed and then cut into one inch sized cubes.
Step 2
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.
Step 3
Grind fenugreek seeds, fennel seeds, mustard seeds, half the onion seeds, coriander seeds and cumin seeds to a coarse powder.
Step 4
Add asafoetida, red chilli powder and the remaining salt and mix well. Heat mustard oil in a pan to smoking point, remove and let it cool thoroughly.
Step 5
Mix half of the oil with the coarsely ground powder. Add this to the mango pieces. Mix well to coat the mango pieces.
Step 6
Sprinkle the remaining onion seeds on top and mix. Allow it to stand for three days.
Step 7
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
Step 8
mature for eight to ten days in sun. Remember to mix the contents at least once a day. You can start using the pickle now. It lasts for one year.
Nutrition Info
Calories : 4160 Kcal
Carbohydrates : 88.3 gm
Protein : 19.5 gm
Fat : 414.2 gm
Other : Iron- 19.8mg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
