Punjabi Aam Ka Achar
Introducing our traditional and flavourful Punjabi Aam ka Achaar recipe, a classic delight for pickle lovers. Made with sun-dried raw mangoes and an aromatic mix of spices, this recipe captures the essence of authentic Punjabi flavors. It's a perfect companion for your meals, whether you enjoy it with parathas, rice, or your favorite dishes.
INGREDIENTS
- 3 Cups Raw Mangoes, cut into 1-inch pieces
- 1 Tsp Turmeric Powder (Haldi)
- 1/4 Cup Fennel Seeds (Saunf), coarsely ground
- 1 Tbsp Crushed Fenugreek (Methi) Seeds
- 2 Tbsp Split Mustard Seeds (Rai Kuria)
- 1/2 Tsp Nigella Seeds (Kalonji)
- 1/4 Tsp Asafoetida (Hing)
- 2 Tbsp Chili Powder
- 1/2 Cup Vasara Cold Pressed Yellow Mustard Oil
- 4 Tbsp Salt
INSTRUCTIONS
Step 1: Combine the raw mango pieces with turmeric powder and 2 tablespoons of salt. Toss well to coat.
Step 2: Spread the mangoes on a sieve and cover with a muslin cloth. Allow them to dry under the sun for 4 to 6 hours.
Step 3: In a bowl, mix the fennel seeds, fenugreek seeds, mustard seeds, nigella seeds, asafoetida, chili powder, and the remaining salt. Add the mango pieces and toss until well coated.
Step 4: Heat cold pressed yellow mustard oil until it begins to smoke, then let it cool slightly. Pour the oil over the mango mixture and mix well.
Step 5: Transfer the pickle to a sterilized glass jar and cover. Allow it to mature under the sun for 4 to 5 days for the best flavor.
