Aam Ka Achar
Sun-dried mango pickle with mustard oil and fenugreek. Hisar-style strong tangy pickle matured in earthen pots.
Ingredients
Main
- Red Chilli Powder (Lal Mirch) — 2 tsp (ground)
- Mustard Oil — 0.5 cup (whole)
- salt (optional) (whole)
- Raw Mango — 1000 g (chopped)
Tempering
- methi seeds — 1.8 g (whole)
- oil — 2 tbsp (whole)
- Mustard Seeds (Black) — 1 tsp (whole)
Method
- Wash the raw mango well, wipe it fully dry, and cut it into small bite-size pieces (discard the seed if hard).
- Spread the mango pieces on a clean dry cloth or tray and let them air-dry for 1-2 hours so no moisture remains.
- In a large dry glass or ceramic bowl, mix the mango pieces with salt, red chilli powder and the mustard oil until every piece is well coated.
- Heat the tempering oil in a small pan, add mustard seeds and let them splutter, then add fenugreek seeds and fry for a few seconds till fragrant.
- Pour this hot tempering over the mango mixture and mix well with a dry spoon.
- Transfer the pickle into a clean, completely dry glass jar, pressing down so the oil covers the top.
- Keep the jar in sunlight for 3-4 days, shaking or stirring once daily, until the mango softens and the oil turns deep red.
- Store the finished pickle in a cool, dry place and always use a dry spoon to serve.
Common questions
- Aam Ka Achar ko English mein kya kehte hain?
- हिसार आम का अचार ko English mein Aam Ka Achar likhte hain.
- Ek plate Aam Ka Achar mein kitni calories hoti hain?
- 278 kcal per plate.
- Kitna time lagta hai?
- 30 min lagta hai.