Aam ka achaar or Raw mango pickle. Punjabi Mango Pickle Recipe - Punjabi Aam ka Achaar. Aam Ka Achaar is simple recipe of a spicy raw mango pickle made from homemade pickle masala. Pickle-making process can be a very easy task, if you have the right guidance and the perfect recipe. With extensive guidance from my mother and mother-in-law I have managed to attain perfection in the. Mango Pickle or Aam Ka Achaar is a tangy and spicy condiment made from raw mangoes that adds an extra zing to the meal.

In India most household make a whole year's stock of mango pickle in summers when raw mangoes are available in abundance. This version of mango pickles (aam ka achaar) is from the northern state of Uttar Pradesh and is often eaten with stuffed parathas bread and yogurt. One of the seeds listed in this recipe is kalonji or nigella seeds. You can cook Aam ka achaar or Raw mango pickle using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Aam ka achaar or Raw mango pickle

It's 2 kg of kaccha aam.
It's 200-250 ml of sarso ka tel.
You need 50 gms of methi seeds.
You need 1 tsp of kalongi.
It's 100 gms of moti sauf.
It's 1 tbsp of rai powder.
You need 1/2 tsp of hing.
Prepare 1 tbsp of haldi.
You need 1 tbsp of Red chilli powder.
Prepare 250 gms of salt(according to taste).
It's of as per taste mango pickle masala- optional.

This little black spice brings a unique flavor to a dish as well as many health benefits. Aam ka achaar is a spicy tangy tasty Punjabi pickle which is served with traditional Indian meals. It is made with raw mangoes and a mix of whole spices You can ensure purity of spices you use to make your own special Aam ka Achar or Raw Mango Pickle. From selecting right mangoes for pickle to.

Aam ka achaar or Raw mango pickle step by step

First take mangoes. Wash and dry them. Cut into small slices. Then add salt in it..
Then dry them in sun light.(if sunlight not available dry in fan air) for 5-6 hour on a cloth..
After dry them heat a pan at low flame. Pour oil and cook until smoke came..
Turn off the flame. When it cools down add methi, kalonji all spices and add pickle and mix them properly..
When it cools down add sodium benzoate(optional)to avoid spoiling pickle. Put it in a glass container and the pickle is ready now..

Aam ka Achaar tastes great with both rice as well as Parathas. During the mango season in the summer in Punjab, one can see at least two or This typical Punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other. Mango Pickle or Aam ka achaar is an integral part of Indian cuisine. Pickles tickle our taste buds and can make any bald dish extra ordinary.