Sunday, January 22, 2012

Mango Pickle (Aam ka Achaar)

I love pickles... especially if it is our homemade mango (meaning Indian mango) or lemon pickle. Being a Punjabi family living in a small village, we make our own pickles. Around here, it is fairly common to see jars being left out in the sun atop most homes during the summer. Those jars usually contain pickles.

There are a lot of different varieties of pickles that can be made. I even have a Squidoo lens featuring some me my most favorite pickle recipes. (you can view them at: http://www.squidoo.com/indian-pickle-recipes). My all-time favorite though is mango pickle or aam ka achaar.

I am posting here the recipe which also features on my Squidoo lens


Mango Pickle (Aam ka Achaar

For making aam ka achaar, you will need green Indian mangoes (meaning those that are not ripe). In the picture below, you will notice that there is an almond with the mango pickle. That is because we decided to add some in order to make the mango pickle more interesting.





You will need:

  • a Kilo of Green and Unripe Indian Mango
  • 40 grams Nigella seeds (kalonji)
  • 4 - 5 Tbsp Vinegar
  • 40 grams Turmeric (haldi) powder
  • 2 Tbsp Red Chili Powder
  • 2 1/2 cups Mustard Oil
  • 40 gm Fenugreek seeds (Methi seeds or Methre)
  • 140 gm salt

Instructions

Wash the mangoes and dry. In a large bowl, cut the mangoes into large chunks (do not skin and remember to remove the seed).

Add all the other ingredients and mix well.


Place it in a glass bottle, earthen jar or any container of your choice that has a secure lid. Make sure oil covers the mangoes up to about 1/4 of an inch.


Keep the container out in the sun during daytime for 4 to 5 days and shake it daily.


Place it in a cool room and shake the container once daily. After 15 days, the achaar can be consumed.



*Tip: Make sure you use a dry spoon or ladle when taking some of the achaar for serving as any moisture on the spoon could cause the pickle to go bad.




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Posted by: Bames Pabla
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