Tuesday 27 April 2021

Aam ka Punjabi achar


Ingredients - 

half kg - raw green mangoes ( kairi ) 

1 cup - sarson oil ( mustard oil ) 

1 tbsp - sarson ( mustard seeds ) 

1 tbsp - jeera ( cumin seeds ) 

1 tbsp - kali mirch ( pepper )

2 tbsp - kalounji ( nigella seeds )

4 tbsp - methi dana ( fenugreek seeds ) 

4 tbsp - saunf ( fennel seeds ) 

2 tbsp - red chilly powder 

1 tbsp - haldi ( turmeric powder ) 

1/2 tsp - hing ( asefoetida ) 

4 tbsp - salt 






Method 

Wash the raw mangoes and wipe them dry . 

Take care to see that not a single drop of water is there . 

Moisture spoils the pickle and you won't be able to store it for longer duration . 

Cut mangoes in small uniform sized cubes without peeling them . 

In a pan dry roast mustard , cumin , pepper , kalaunji , saunf and methi each separately . 

Roast them lightly for 3/4 minutes each on medium gas . 

Let the roasted seeds cool down a bit and crush them very coarsely . 



Now in a big bowl add the cut mango pieces and coarsely ground seeds . 

Also add chilly powder , salt , turmeric and hing to it and mix well . 

In a separate vessel heat the mustard oil till it starts letting out fumes . 

Switch off the gas and cool the oil completely . 

Add this oil to above mango pieces and mix very nicely till the mango pieces are well coated with the masala . 

Keep this aside for 5/6 days and every day mix the pieces well . 

After about 8/10 days the pickle is ready to eat . 

Store it in a dry glass jar and keep it in dry place .  


 

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