SPICY AAM KA ACHAR
IDEAR FRIENDS,
PLEASE HURRY UP OR ELSE THE WHOLE YEAR YOU WILL HAVE TO MISS THE DELICIOUS, YUMMY, SPICY AAM KA ACHAR. OR RAW MANGO PICKLE.
SUMMER IS SAYING GOODBYE AND SO IS THE SEASON OF RAW MANGOES.
AN INDIAN THALI WITHOUT A PICKLE IS INCOMPLETE.
Friends, there are many methods of making the pickle.
Pickle is actually a vegetable or fruit in a raw form, preserved with salt, spices vinegar, or oil.
You can make AAM KA ACHAR with or without oil.
BUT FOR PRESERVING THE PICKLE FOR A LONGER PERIOD YOU NEED TO PUT SALT & SPICES. (Along with it sometimes oil and vinegar )
You might have tasted both north and south Indian pickles, the major difference I see is the quantity of oil added to the pickles.
Especially you see the oil floats and covers the pickle fully and so, has very less or no chance to get Spoiled.
In my previous post (about mango chutney) I have already informed you about the mango benefits, but as we use quite a considerable amount of salt, people having blood pressure must eat occasionally.
PROCEDURE TO MAKE SPICY AAM KA ACHAR
Table of Contents
- The raw mango, selected for pickle should be fresh, firm, and sour. (sweeter variety of raw mango doesn’t suit for the pickle.)
- After the selection of raw mango, wash, wipe, and dry it completely.
- Cut it with a steel knife. Separate the center portion.
- Put all pieces into a glass bowl or a stainless steel bowl.
- Put about 1/2 a cup of salt. (table salt)
- Add 2 tablespoons of turmeric powder.
- Shake it nicely and keep it covered overnight.
- The next day, we will see that water oozes out due to salt and turmeric. This water has to be strained and removed.
- Next, dry it on a cloth below the fan or in sunlight. (If drying in sunlight cover it with a thin cloth to avoid dust).
- Dry it so that excess moisture goes off.(for 3-4 hours)
- Now is the time to make spice-mix (masala).
INGREDIENTS NEEDED FOR AAM KA ACHAR MASALA
- Raw mangoes 4-6 numbers
- Fenugreek (methi) -3-4 tablespoons (can use methi broken)
- yellow or black mustard-3-4 tablespoons (can use dal form)
- Fennel (saunf)-4-5 tablespoons
- cloves 4-8 numbers
- Black pepper corns-1 tablespoon
- Nigella (kalonji)-2 tablespoons
- Roasted jeera powder-1 tablespoon
- Red chilly powder(Kashmiri)-4-5 tablespoons
- Asafoetida-1 tea spoon
- Salt-3-5 tablespoons
- Oil-500 ml (mustard oil)
METHOD OF MAKING AAM KA ACHAR MASALA
- Take a frying pan.
- Heat on a low flame.
- Add all the whole spices, namely-Fenugreec seeds, and fennel. seeds, mustard seeds, Black peppercorns, and Cloves. (except Nigella or Kalonji)
- Dry roast for 1-2 mts to remove moisture present in the seeds and put off the flame.
- Now grind 2/3 quantity of it to a coarse powder after it cools. (rest added as it is).
- Now mix all other ingredients such as Salt, Chilly powder, Turmeric, Asafoetida, and Cumin powder. Mix ground spice coarse powder, and also the 1/3 remaining whole roasted spices.
- combine all of them together.
THE SPICE MIX FOR OUR RAW MANGO PICKLE IN OIL IS READY.
- Heat oil (mustard oil).
- Heat till fumes start coming.
- Now put off the stove and cool completely.
NOW IS THE TIME TO MIX THE SPICES WITH THE CUT MANGO PIECES.(add 250 ml cooled oil also),
Combine them all and store them in a clean dry glass bottle.
Now add the rest of the oil. (till a layer of oil is formed on the pickle)
SPICY, YUMMY, TASTY, HOT AAM KA ACHAR IS READY.
NOTE: pickle will be ready in a fortnight.
Can keep it for at least 1 year. (but I am sure it won’t be available to eat, it will finish before that).
The link to other pickles is as follows:-
